Seized chocolated
i never worked with chocolate much, i was gonna made chocolate molding clay last week but it seized. i was wondering if it can be fixed?, and if it still can be reused in a cake or a filling?
Replies to This Discussion
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Permalink Reply by Tracy Lynn Buttermore on
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I wouldn't, It will probaby be gritty, but someone else might have a suggestion.
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Permalink Reply by Karen Marie on
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The only thing you can use seized chocolate for is ganache...chocolate seizes when you add water to it while it is melted. What did you add to the chocolate clay? The only ingredients are melted chocolate and corn syrup.
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Permalink Reply by Linda Purple on
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i guees some water got in while i was melting it
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Permalink Reply by Connie Taft on
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personally I would get rid of it
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If it is question of just not mixing it enough then by all means keep going until it comes together....however seized chocolate is unuseable for anything except to add some boiling cream to it and try to salvage your investment. The ratio of chocolate to cream is 2:1 for hard ganache (truffles) and 1:1 for soft ganache (pouring and whipping into frosting).
That is by weight not volume. So for hard ganche you use 1 lb dark chocolate to 8 fl oz heavy cream. For soft ganache you use 1 lb dark chocolate to 16 fl oz heavy cream. After mixing you cover tightly and let cure overnight at room temp or in the fridge.....makes no difference because ganache is shelf stable.
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Permalink Reply by Storybook Bakery on
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You CAN unseize chocolate. If water is what caused it to seize, then add more water. I know it sounds strange, but the culprit is also the savior. One of my absolute favorite baking blogs is Joe Pastry. He explains it very well here: http://www.joepastry.com/category/techniques/un-seizing-chocolate/. Seized chocolate cannot be tempered after unseizing, but it can still be used for most other uses depending on how much water was required to unseize. If it has become too thin, you can add more chocolate to thicken it up. It cannot be used for dipping or in any use that requires it to retain structure. But it can be used in brownies, cakes, cookies, or anything that calls for melted chocolate as an ingredient. If you don't need it right away, let it set back up and store it for later. Just be sure to label it "for baking use only"!
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