How to fix seized or overheated chocolate — Tum Yum Yum — Tum Yum Yum (2024)

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How to fix seized or overheated chocolate — Tum Yum Yum — Tum Yum Yum? ›

Funnily enough, it's super simple. First boil some water. Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.

One method you can use is mixing teaspoons of boiling water into your seized chocolate over a double boiler. Add the teaspoons one at a time, mixing thoroughly each time, until your chocolate is liquid again.

Saving Overheated Chocolate

The solid chocolate will quickly lower the temperature of the melted chocolate. If the chocolate remains thick or lumpy, try straining it through a sieve. If this doesn't solve the problem, add a teaspoon of vegetable oil or melted vegetable shortening while stirring constantly.

To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

When a melted chocolate is kept in a refrigerator it solidifies on cooling. However when it will be kept at room temperature, it will absorb heat and melt again. Hence, it is a reversible process..

Is Burnt Chocolate Reversible? Unfortunately, carbonization (the process of burning chocolate) is irreversible. The same goes for other burnt foodstuffs like burnt caramel or meat. Our chefs would recommend you to scrape the burnt part away if you can and throw it away.

This can take some time, usually about 15 minutes, so just be patient – it will come down to temperature! A glass bowl will take longer to cool. Speed this process up by carefully placing the bowl of chocolate into an ice bath, making sure not to get ANY water in the chocolate.

Melting chocolate is an irreversible change. Heating materials always causes reversible changes. An irreversible change is one that cannot be changed back. Reversible changes create new materials.

"When chocolate is subject to extreme temperature changes it can cause blooming, both from the fat in the cocoa butter which will surface if it gets too warm, and the sugars, (which) can crystalize from humidity and leave discoloration on the surface." Blooming does not mean you cannot eat the chocolate, but it does ...