Can you add extract to chocolate?
I'm planning on making Heidi Swanson's thin mints again and last time I added some peppermint extract (from TJ's) my chocolate seized on me but I did put it in the microwave. Is it possible to add peppermint extract without having my chocolate seize so that I can temper it? Thanks
Seized chocolate can be un-seized?....I tried that once....I didn't know that chocolate could burn without melting.
Use oil-based paste flavourings if you want to flavour chocolate. Check the Wilton's candy supplies company, or a local baking supply shop, that does decorating classes.
There is a certain minimum amount of liquid you need to add to chocolate, if you add too little liquid, the chocolate will seize. This is why recipes always tell you to melt chocolate in a dry bowl, not let any steam from your bain marie drip into it, etc. You can add a whole lot more liquid to save seized chocolate, but then you have ganache, not what the OP is looking for to coat his/her candies. You are right, oil-based flavors will prevent that tiny-amount-of-liquid seizing problem - it is a liquid issue, not a a temperature issue.