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Rescuing seized chocolate

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guilty Dec 22, 2010 10:00 PM

So I have some seized chocolate on my hands--fortunately I had more than enough un-seized chocolate to finish my original recipe, but that's neither here nor there. While I know there are lots of things you *can* do once you rescue seized chocolate, I'm wondering if anyone has recommendations for things to do with it that work particularly well--brownies? Ice cream? Fudge? Chocolate fondue? Or am I just being ridiculous?

The chocolate is a bittersweet dark chocolate, in case it matters. Thanks!

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  1. goodhealthgourmet RE: guilty Dec 22, 2010 10:20 PM

    you're not being ridiculous, you're being a Chowhound :)

    i love the fondue idea.

    otherwise use it in brownies - they allow for more leeway in terms of any minor changes in the texture and/or moisture of the seized chocolate. just use a brownie recipe that calls for melted bittersweet chocolate.

    and now that i think about it, salvaging the seized chocolate with vegetable oil and then letting it harden could actually make for a terrific ice cream mix-in because it won't freeze solid. see, you didn't need any help, you already had great ideas! :)

    1 Reply
    1. re: goodhealthgourmet
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      guilty RE: goodhealthgourmet Dec 23, 2010 09:02 AM

      Ah, I had been thinking about making chocolate ice cream, but a mix-in for ice cream sounds great--thanks!

    2. Pylon RE: guilty Dec 23, 2010 09:03 AM

      How about loosening it up with some heavy cream and making ganache? Then maybe turn it into a batch of truffles?

      1 Reply
      1. re: Pylon
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        guilty RE: Pylon Dec 23, 2010 03:32 PM

        Oh, but could I manage the shell for the truffles without seizing? ;) Ganache would be delicious, though.

      2. jeniyo RE: guilty Dec 23, 2010 01:28 PM

        you can mix it up with cream and add a few egg yolks and back a chocolate tart. that's what i plan to do with extra truffle filing anway..

        1. todao RE: guilty Dec 23, 2010 01:34 PM

          Mole Coloradito

          1. c
            cheesemonger RE: guilty Dec 23, 2010 03:45 PM

            I know I may be too late- but the answer is room temperature coffee. My baking mentor gave me this advice when I seized up my chocolate, and it worked perfectly.

            1 Reply
            1. re: cheesemonger
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              guilty RE: cheesemonger Dec 23, 2010 05:09 PM

              You're not too late--I'm being lazy. That's an interesting idea; I bet it tastes great!

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