I had a few people ask me what it means if my chocolate seizes. Here's the definition/explanation.
Seizing is ... when the chocolate you are melting suddenly becomes grainy and firms up, looking like a dull, thick paste. Chocolate is composed of fine, dry particles (cocoa and sugar) and fat (cocoa butter). When you melt chocolate, a few drops of water or even steam will moisten the dry particles and cause them to stick together and form a dull, dry, grainy mass, called seizing.
No comments:
Post a Comment