What is…the way to rescue seized chocolate?

Seizing – or, to you and I, “Oh balls, the chocolate’s gone grainy” – happens when chocolate overheats or the cocoa powder in it absorbs water. You can bring it back for use in brownies or puddings by gently reheating it in a bain marie and adding 1 tsbp of vegetable oil, boiling water, or hot cream  for every 175g of chocolate. No more sadly spooning gritty Green & Blacks into your mouth before dashing to the shops again.

3 thoughts on “What is…the way to rescue seized chocolate?

  1. HedgeComber says:

    Thanks for the linky love! I thought my pairing may come across as odd to some, but seriously mussels & chocolate sauce? Were you drunk at the time??! PLease tell me it didn’t work 🙂
    Janie x

  2. Pingback: Pick of the Week // Tip of the Week – July 24 – all about the chocolate | The Littlest Bakehouse

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