The Fault In Our Chocolate

Seizing

Understanding & preventing seizing will eliminate potential catastrophic results.

When moisture/liquid gets in chocolate, it's like oil & water - they don't mix. A drop or two of liquid can cause chocolate to seize (form hard lumps) and become unworkable for dipping.

Always pat wet fruits dry before dipping and always keep tools and utensils dry. I am aware of very experienced chefs ruining a large batch of chocolate by melting in a double boiler and then pouring the melted chocolate directly into the base of a chocolate fountain, without first drying the water from the outside of the double boiler pan. When they pour the chocolate, water drips from the outside of the pan into the chocolate, creating a disaster. Similarly, dipping wet fruit items can result in the chocolate seizing.

Seizing is also caused by overheating the chocolate. Proper melting is done slowly at low temperatures as chocolate is extremely sensitive to rapid temperature changes, such as melting under high or direct heat. Chocolate will melt at around 88°F and will burn at around 125°F (for dark & milk chocolate) and around 120°F for white, so don't be in a hurry to melt it. It's very easy to scorch/burn chocolate - especially white.

Be very careful when melting chocolate - one small burn can cause the entire batch to seize or simply taste and smell awful.

Blooming

Dampness & condensation results in "sugar bloom" - you'll see grains of sugar on the surface of the chocolate.

Excessive heat or cold results in "fat bloom" - you'll see a whitish or gray color on the chocolate.

Blooming (especially "fat bloom") is probably the biggest issue most people have with chocolate. If you haven't melted the chocolate yet and it has bloomed, the final taste will not be affected because when the chocolate is melted, the cocoa butter will be redistributed throughout the chocolate. Fat bloom is simply the cocoa butter separating from the cocoa solids and coming to the surface. Working at proper temperatures and proper storage will prevent blooming.

Storing Chocolate

Before and after it's been melted...store between 55-70°F, ideally with less than 50% humidity. DO NOT refrigerate before or after melting. ABSOLUTELY DO NOT FREEZE! Remember, dampness & condensation results in "sugar bloom" and excessive heat or cold results in "fat bloom."

Odour Absorption

Chocolate absorbs odours. To prevent this from happening do not use a wooden spatula when working with chocolate. It is also important to store your chocolate away from items with strong smells, or your chocolate may begin to smell (and taste) like them!

HOW TO MELT CHOCOLATE TO AVOID PROBLEMS

1) Use only DRY utensils.

2) Don't stir chocolate with a wooden or metal spoon. Use only rubber spatulas that have not been exposed to strong flavours such as tomato sauce or garlic.

3) Stir the chocolate slowly & gently, keeping movement to a minimum.

4) The correct temperature coaxes the very best out of chocolate and prevents issues. Make sure to check the correct melting temperatures for the items you've purchased (they will be included with the directions). Make sure to completely wipe the bottom of the pot before pouring the chocolate, whether into a chocolate fountain, fondue pot, or when making candy.