Your chocolate seized! Now what? Never fear—Rebeccah Marsters is here with a quick fix.
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Super ,ita a great hack thanks
I use crisco. Water makes it worse and/or makes it unusable for good dipped chocolate
What would you do if you've added too much water and your chocolate is now setting softer than you need it to be?
It works! It works!
Oxidization
I hate how the chocolate chips included in my brownie mix always gets burnt during the baking process, so if I add any next time I will add them in the last ten minutes or so. Or maybe even after baking.
With the humidity in my kitchen during the summer I just found out that no matter how dry my utensils and equipment are I only have about 30 mins of usable time with a 12oz batch of melting chocolate 🙃
It seems as though it’s impossible to “fix” chocolate that has seized, but instead of adding hot water to make the chocolate “loose” and workable, why not add hot double cream to make a creamy chocolate ganache instead of watery chocolate.
I had a good clumpy bowl of chocolate that would not become silky for hours. Amen for this video
This literally makes no sense I'm trying to make the Queen of Sheba cake it says add rum to your chocolate chips and then melt them up but every time the goddamn chocolate seizes up.
OMG I LOVE YOUUU
Best video ever helped me
How much do we put water?
It worked! I just have to stir it continuously. The only issue was it doesn't harden anymore after I dipped my strawberries.
"It's still good for dipping"
That's EXACTLY what I was melting chocolate for in the first place, but the moisture from the fruit cause the chocolate to seize. Any tips?
Thanks for tip. It worked well
الشكلاط بالحليب جرى ليا آش غندير ليه
I'm fookin stoopid omg lmao this really helped though
thanksss a lot oml
Chef, please help me, I have a problem and idk how to solve it. I made a chocolate, mid-cooking I ran out of coconut oil(the cooking one), so I look around my house for another coconut oil and I ended up using frying version pf coconut oil(the type to deep fry food), my sister told me it's not the same and now my chocolate it ruined and oily because of it 🙁
Is there a way to make my chocolate less oily, it's oily to the touch and oily on my lips when I ate them too, it also melt very easily. So it's not just a matter of using a wrong version of coconut oil but I also used too much of it D:
You saved my life.
Omgosh thank you so much
Thank you so much I really needed this ❤️❤️
Had 200g of seized chocolate, I’m going to fix it right now. Thank you sososo much 🥺💗
Thank you! I have just started making keto chocolate with cocoa poweee and it gets like this. Melted the gritty bar I had and it came out much much smoother with this metod!!
Thanks for wasting my time! Didnt work. In fact it made it worse!
Did not help at all 😐
Thanks so much this is a lifesaver!
You saved me sooo much I felt so bad for wasting my chocolate😭.
Thank you, شكرا لك
Saved my life on Christmas
THANK YOU!!!!
THANK YOU!!!!!
THANK YOU!!!!
So here's why I'm here:
My dumbass added a tea spoon of milk after my chocolate had melted… So I freaked out when it turned to what I called "Hot chocolate ice cream" and put it back on double boiler, WAITED 30 FRICKIN MINUTES AND NOTHING HAPPENED!!!!!!
Then I looked it up on YouTube… And I had to add 8 tea spoons of hot water, trust me,
1) it works
2)your chocolate will look so good
So yeah, if anyone else did what I did… WHAT WERE YOU THINKING?! But yeah, if you only added one tea spoon of milk, you have to add 8 tea spoon of hot water… 🙂
Awesome tip, what a life saver! Thank you so much. My chocolate mousse is saved!!!
saved my life, i was going to throw it
Amazing…
I thought I lost this one and go for buy another compound…
Thnx
Can your fixed seized chocolate still harden?
Already knew this fact but feels satisfying to be reminded in such a detailed description. Thank you.
Oh my god .. u saved me from the big mess.. i burnt my chocolate second time back to back..i was so frustrated.. u rocked
thank u miss
Can I use it for coating strawberry? Can the chocolate still be coated or it will drip away?
I added water to my siezed chocolate and now it is in somewhat liquid state. I want to apply it to a paper cup but the chocolate doesn hold, but the whole amount stick together like a lump. Does anybody have any idea how to fix this?
Everytime I try to mix melted chocolate with whipped cream , it seizes. Why? How can one bring it back to a smooth consistency?
what a life saver!!!!!
Hey I added white compound and milk to dark compound and now it's not hardening so can u pls help me out!
I did this and somehow it turned into a non-stick rubbery clump.
Thank you so much saved my chocolate