It was fun learning about the science behind cooking. Hey, thank you so much for these hacks!! I used them when my melted chocolate seized while making some almond chocolates. I added some oil and some cream to it stirring continuously. It helped to some extent.. Luckily I found your post. Slowly stirred in about 4 TBSP of coconut oil in solid form.
The coconut oil melted into the grainy chocolate lump, and she was back in business with creamy smooth white chocolate. Hi, very late to the party here but hopefully someone will be able to help me out here. I made chocolates a few days ago melting it in the microwave in short intervals and poured them into molds and put in the fridge.
When they were set I took them out tried them and they tasted perfect. I left them in a bowl in the fridge for a couple of days and noticed they seemed a bit wet with condensation or something and they were a bit sticky. I took them out and have been storing them in an airtight box at room temperature but they taste grainy now. Can water affect them after they set? Moisture migration can happen in the fridge, especially if there are sudden changes to temperature or humidity.
Was there airspace around them in the airtight container? Wrapping tightly instead is recommended. I had a question. I fixed my dark chocolate with water, but I need it to make a chocolate layer for bread. Could I still use it for said bread? Give it a try, Anji! If this is a glaze on top after baking, it may work nicely. This site uses Akismet to reduce spam. Learn how your comment data is processed.
About Lorna Kring Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. More Posts More of Our Expert Guides. Always happy to support a noble cause rz! Good thinking Sabrina, the butter must have done the trick — thanks for the tip!
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How to make French meringue.
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