Chocolate may "seize" or stiffen if any of the cooking utensils are wet -- even the tiniest bit -- or if the chocolate is melted at too high of a temperature. Some chocolates have a low melting point, so keeping the heat low is important to prevent seizing. But if you find yourself faced with a pan of scorched chocolate despite your best efforts, there is a way to save it. You don't have to throw away the entire pan of chocolate and start over.
Step 1
Pour the chocolate into the top pan of the double boiler.
Step 2
Fill the bottom portion of the double boiler with just enough water to keep the water level under the bottom of the double boiler's top pan. The water should not touch the base of the top pan.
Step 3
Set the top double-boiler pan on top of the bottom pan and place it on a stove-top burner set to low heat. Bring the water just to a simmer.
Step 4
Whisk the oil or shortening into the mixture until the mixture becomes smooth. Slowly add the oil or shortening, a little at a time, until you achieve the right consistency. Most chocolates require 1 to 2 tbsp. of oil or shortening per 1 cup of chocolate.
Things You'll Need
- Double boiler
- Shortening or vegetable, canola or corn oil
- Whisk
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