melting chocolate

42
14
Joined Jul 3, 2008
I am not versed AT ALL in the art of baking so no wonder it got all mucked up - litterally.         Trying to melt semi-sweet chocolate to dunk some oreo cookie truffles in for an 18 year old to bring for a bake sale.  Seems it's not enough chocolate so the only other thing I had in the house was a bag of Ghirardelli chocolate and I poured it too in the pot.  By the way, the pot is over simmering hot h2o.    It doesn't seem to be thinning as I would like it to dunk and coat the balls and I mentioned "hmm, I wonder if I put milk in, would it thin it out?"  Left the room for no more than 1 minute and she had poured milk in.  Cold.   I stirred it in and it just stiffened up to a point of not being able to stir it.    So there it sits.   I would like to know if it can be saved?  How so ? and is it worth saving?      It wont kill me to give it the toss but why not try to salvage the chocolate.      What to do?
 
3,599
45
Joined Aug 13, 2006
I think you can try with butter.  Not sure, because it happened to me many many years ago (oh god, 40 to be precise!) and i didn't know what to do, and threw it out.  But i think i remember reading later that it can be saved with fat.  But how exactly i'm not sure. 

Never, never put liquid into chocolate.  Don't even ever cover the double boiler or a drop of condensation can get in and make it seize (which is what they call what happened).  If you have to melt with a liquid, you add a certain amount right at the beginning, never put on boiling water, never touching the water, and i think it requires more than a certain amt of liquid (1/3 of a cup, not a tsp)
 

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