what's wrong with my chocolate?!?

Question

I've been trying to make fudge, truffles, everything under the sun having to do with chocolate lately, but whenever i melt chocolate and then add ANYTHING to it, it siezes up and i can't fix it! I've tried cooling the chocolate, heating the milk (or whatever im pouring in), taking the chocolate off the heat before it's fully melted, pouring the chocolate onto whatever else i'm using in the recipe, you name it! I'm sick of having to throw out good chocolate, batch after batch!!!!! what can i do?

P.S. I live at elevation 6200, does that change anything?

Answer 1

you can't add anything to hot chocolate with out it siezing. what you can do is take a little of the hot chocolate addit to whatever you want to put in first and blend keep adding the hot to the cold until the cold is about the same temp it's called tempering then you can put the warm into the meltrd chocolate and blend

Answer 2

Altitude is for the baking part.
TO FIX SEIZED CHOCOLATE: As an emergency measure only, stir in 1 level tablespoon solid vegetable shortening for each 6 ounces of chocolate you are melting. (6 ounces is equal to 1 cup baking chips or 6 1-oz squares of baking chocolate) . Don't throw out the other batches, you can use them for toppings and such. The seizing is the moisture from your tears falling into the chocolate

Answer 3

Elevation shouldn't have anything to do with chocolate. It sounds like you are getting water in it from some source. Don't cover it when melting - condensation would form on your lid and drip back into the chocolate. Try the solution above to fix.

Answer 4

you're getting water in it, that screws it up. the vegeatble oil should work, but try getting "couvature", it's already blended with sugar and some oil. overheating it will also cause trouble- roughly chop it and add hot cream (for truffles,ganache,etc) to it, stir gently.

Answer 5

ask someone else to do it