Always ensure that if you are melting chocolate using a bain-marie and, that no water or steam comes in to contact with chocolate whatsoever. If it does, it will cause the chocolate to 'seize' and will become a thick mass of clumps.
In order to rescue 'seized' chocolate simply add a little cream or vegetable oil until your chocolate has returned to a smooth consistency.
In order to rescue 'seized' chocolate simply add a little cream or vegetable oil until your chocolate has returned to a smooth consistency.
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