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

FAQs

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.

Quick Fixes

Begin by incorporating a tablespoon of warm water into the mixture, stirring gently to revive the silky consistency. Should the chocolate persist in its seized state, introduce a touch of melted butter or coconut oil – the culinary alchemists' secret weapons.

As mentioned above, the lumpy mixture is a result of overheating. To fix seized chocolate, you need to quickly cool it down to regain the original consistency. One of the best ways to go about this is by adding more chopped chunks of chocolate to fix the seized chocolate.

But don't despair! This chocolate can still be used (as long as it isn't burnt) so don't bin it immediately. If the chocolate has seized because it has been overheated, try stirring in a couple of pieces of solid chocolate (this will not work if the chocolate has seized from moisture).

Although you can't use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.

To fix seized chocolate, you can use one of the following methods: Add warm liquid: Gradually add a small amount of warm liquid (e.g., milk, cream, or water) to the seized chocolate while stirring continuously. Start with a teaspoon and increase as needed until the chocolate becomes smooth and glossy again.

This is because milk and white chocolate contain powdered milk, which alters its melting point. Burnt chocolate will have a burnt aroma and taste, as well as a lumpy and grainy texture.

Storing and Reheating Hot Chocolate

To reheat hot chocolate, transfer it into a small sauce pot and heat through just until hot. Make sure to reheat it slowly over medium-low heat.

"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 ...

Overheated chocolate will be thick, lumpy, and very dull looking. Unfortunately, overheating is hard to come back from (I typically just toss my chocolate and start over when it happens).

Can you eat chocolate that has melted and solidified again? ›

Although it may have an unappetizing appearance and texture, chocolate that has "bloomed" is still generally safe to eat. There are actually two forms of chocolate bloom, Fat Bloom and Sugar Bloom, read more about these below. Fat Bloom: Fat bloom happens if the chocolate has encountered temperature changes.

The chocolate wasn't tempered (or pre-crystallised)

As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it.

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.

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..

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.