I just have to tell you THANK YOU for helping me today! I had chocolate seize up on me, I came to the computer to find help and found your wonderful video, and I DID FIX IT!!! What a great thing to know! Thanks for sharing.
Life saver! Initially it wasn't emulsifying but i took it off the heat and just whisked the crap outta it whilst spooning boiling water and worked a treat! Heat control is paramount
Thank you so much!! This saved my chocolate 👏👍 Edit: Any tips on how many spoons of boiling water to add and when to stop adding? I am asking this because my dough like texture began to smoothen out gradually but I lost counts. Now my chocolate is in freezer for over two hours and has still not hardened. Looks chewy I suppose. Some help would be greatly appreciated 👍
instead of just a teaspoon just go ahead and put a good amount in it but now too much. it takes 20 years with a teaspoon and the boiled water will just cool. im saying this from experience. me and my mother save ours after it was like dough.
For those who say it didn't work, I would recommend making sure that you are controlling the heat of the chocolate and water. Read up on the phases of chocolate and it's structures, this video makes sense once you know the forces at work here. I love me some American Test Kitchen.
With the humidity in my kitchen during the summer I just found out that no matter how dry my utensils and equipment are I only have about 30 mins of usable time with a 12oz batch of melting chocolate 🙃
Thank youuu! I was making strawberries with chocolate when I ruined my chocolate followed your instructions and It worked I did however add a little to much water but turned out great 😊
It seems as though it’s impossible to “fix” chocolate that has seized, but instead of adding hot water to make the chocolate “loose” and workable, why not add hot double cream to make a creamy chocolate ganache instead of watery chocolate.
Thank you! I have just started making keto chocolate with cocoa poweee and it gets like this. Melted the gritty bar I had and it came out much much smoother with this metod!!
Or, you know, add some milk, get it even more "lumpy" roll it out like dough and cut it into small sticks and put them in the freezer. Its super tasty and you can use those sticks to decorate. In the mean time just melt another batch of chocolate.
"It's still good for dipping" That's EXACTLY what I was melting chocolate for in the first place, but the moisture from the fruit cause the chocolate to seize. Any tips?
THANK YOU!!!! THANK YOU!!!!! THANK YOU!!!! So here's why I'm here: My dumbass added a tea spoon of milk after my chocolate had melted... So I freaked out when it turned to what I called "Hot chocolate ice cream" and put it back on double boiler, WAITED 30 FRICKIN MINUTES AND NOTHING HAPPENED!!!!!! Then I looked it up on TH-cam... And I had to add 8 tea spoons of hot water, trust me, 1) it works 2)your chocolate will look so good So yeah, if anyone else did what I did... WHAT WERE YOU THINKING?! But yeah, if you only added one tea spoon of milk, you have to add 8 tea spoon of hot water... :)
I hate how the chocolate chips included in my brownie mix always gets burnt during the baking process, so if I add any next time I will add them in the last ten minutes or so. Or maybe even after baking.
Chef, please help me, I have a problem and idk how to solve it. I made a chocolate, mid-cooking I ran out of coconut oil(the cooking one), so I look around my house for another coconut oil and I ended up using frying version pf coconut oil(the type to deep fry food), my sister told me it's not the same and now my chocolate it ruined and oily because of it :( Is there a way to make my chocolate less oily, it's oily to the touch and oily on my lips when I ate them too, it also melt very easily. So it's not just a matter of using a wrong version of coconut oil but I also used too much of it D:
I added water to my siezed chocolate and now it is in somewhat liquid state. I want to apply it to a paper cup but the chocolate doesn hold, but the whole amount stick together like a lump. Does anybody have any idea how to fix this?
This literally makes no sense I'm trying to make the Queen of Sheba cake it says add rum to your chocolate chips and then melt them up but every time the goddamn chocolate seizes up.
Make sure the water is boiling & really mix quickly. I made the mistake of adding room temp heavy cream to my melted chocolate. It seized immediately. Her method really did save it. I used it for a crepe filling.
I just have to tell you THANK YOU for helping me today! I had chocolate seize up on me, I came to the computer to find help and found your wonderful video, and I DID FIX IT!!! What a great thing to know! Thanks for sharing.
You saved my life, thank you 😭😭❤️
Life saver! Initially it wasn't emulsifying but i took it off the heat and just whisked the crap outta it whilst spooning boiling water and worked a treat! Heat control is paramount
OMG this always happen to me when I mix chocolate and butter in double boiler
I froze some leftover chocolate ganache (made using coconut oil) and this worked perfectly to smooth it back out. Just in time to top my cream puffs!
Had 200g of seized chocolate, I’m going to fix it right now. Thank you sososo much 🥺💗
You saved me sooo much I felt so bad for wasting my chocolate😭.
never thought of using water, always used a little oil. thanks for the tip!
Hey its been 9 years. How are you? Do you still use this account?
I’ve used coconut oil before! Makes it more tasty
Amazing ! I thought I had to go out and buy another chocolate. Glad I searched before ! Thank you.
Thank you so much!! This saved my chocolate 👏👍
Edit: Any tips on how many spoons of boiling water to add and when to stop adding?
I am asking this because my dough like texture began to smoothen out gradually but I lost counts. Now my chocolate is in freezer for over two hours and has still not hardened. Looks chewy I suppose. Some help would be greatly appreciated 👍
Thank you SM saved my Valentine’s Day gift!!
instead of just a teaspoon just go ahead and put a good amount in it but now too much. it takes 20 years with a teaspoon and the boiled water will just cool. im saying this from experience. me and my mother save ours after it was like dough.
For those who say it didn't work, I would recommend making sure that you are controlling the heat of the chocolate and water. Read up on the phases of chocolate and it's structures, this video makes sense once you know the forces at work here. I love me some American Test Kitchen.
thanks for this tip. I've always wondered what "seized chocolate" looked like, but didn't want to ruin the chocolate to find out.
Oh my god .. u saved me from the big mess.. i burnt my chocolate second time back to back..i was so frustrated.. u rocked
You saved my life too. I have huge amount of ruined chocolate. Thank you i love you very much ❤️❤️❤️
With the humidity in my kitchen during the summer I just found out that no matter how dry my utensils and equipment are I only have about 30 mins of usable time with a 12oz batch of melting chocolate 🙃
I was just about to give up adding water and then added one more teaspoon and it worked! I had completely given up hope, but it worked.
Already knew this fact but feels satisfying to be reminded in such a detailed description. Thank you.
Thank youuu! I was making strawberries with chocolate when I ruined my chocolate followed your instructions and It worked
I did however add a little to much water but turned out great 😊
I've added a pat of butter... I never thought adding more water would do the trick! Thanks
It seems as though it’s impossible to “fix” chocolate that has seized, but instead of adding hot water to make the chocolate “loose” and workable, why not add hot double cream to make a creamy chocolate ganache instead of watery chocolate.
Thank you so much for this. This is very helpful!!!!
Ooooooh! Learn something new every day. Thank you
Thank you soooooo much you saved my day !!!!
Thank you so much !!!! Me and my mom didn’t have no more chocolate and it saved it from being clumpy
thank you, wise woman!
It worked! I just have to stir it continuously. The only issue was it doesn't harden anymore after I dipped my strawberries.
Best video ever helped me
Thank you! I have just started making keto chocolate with cocoa poweee and it gets like this. Melted the gritty bar I had and it came out much much smoother with this metod!!
Amazing...
I thought I lost this one and go for buy another compound...
Thnx
Or, you know, add some milk, get it even more "lumpy" roll it out like dough and cut it into small sticks and put them in the freezer. Its super tasty and you can use those sticks to decorate. In the mean time just melt another batch of chocolate.
Awesome tip, what a life saver! Thank you so much. My chocolate mousse is saved!!!
it worked
You saved my day... thanks
Thank you so much I really needed this ❤️❤️
thanks sooo much i had to find a way to save my pb and chocolate balls ! the trick worked! my chocolate is saved! 😊
Thanks for tip. It worked well
add a little oil or butter instead of water and it might not be quite as smooth, but you can still bake with it.
Making Chocolate pudding and my chocolate seized! Great help!
Thank you!!!
Thanks so much this is a lifesaver!
Can I use it for coating strawberry? Can the chocolate still be coated or it will drip away?
It works! It works!
Saved my life on Christmas
thanks it really helps a lot!!
I use crisco. Water makes it worse and/or makes it unusable for good dipped chocolate
What would you do if you've added too much water and your chocolate is now setting softer than you need it to be?
Omg thank you!
Thankyou so much I did it it was successful 😍😍😍 it saved my chocolate sauce 🥰🥰🥰
Thank u ..it really saved my chocolate ..u just need to add water a tsp by tsp n check ..it worked well thank u
Thanks very much. You saved the day👍
Life saving thanks a lot
THANK YOUUUUU 🎉
Thank you, شكرا لك
"It's still good for dipping"
That's EXACTLY what I was melting chocolate for in the first place, but the moisture from the fruit cause the chocolate to seize. Any tips?
Hey I added white compound and milk to dark compound and now it's not hardening so can u pls help me out!
THANK YOU!!!!
THANK YOU!!!!!
THANK YOU!!!!
So here's why I'm here:
My dumbass added a tea spoon of milk after my chocolate had melted... So I freaked out when it turned to what I called "Hot chocolate ice cream" and put it back on double boiler, WAITED 30 FRICKIN MINUTES AND NOTHING HAPPENED!!!!!!
Then I looked it up on TH-cam... And I had to add 8 tea spoons of hot water, trust me,
1) it works
2)your chocolate will look so good
So yeah, if anyone else did what I did... WHAT WERE YOU THINKING?! But yeah, if you only added one tea spoon of milk, you have to add 8 tea spoon of hot water... :)
I hate how the chocolate chips included in my brownie mix always gets burnt during the baking process, so if I add any next time I will add them in the last ten minutes or so. Or maybe even after baking.
Omgosh thank you so much
I love you. Thank you
Super ,ita a great hack thanks
Chef, please help me, I have a problem and idk how to solve it. I made a chocolate, mid-cooking I ran out of coconut oil(the cooking one), so I look around my house for another coconut oil and I ended up using frying version pf coconut oil(the type to deep fry food), my sister told me it's not the same and now my chocolate it ruined and oily because of it :(
Is there a way to make my chocolate less oily, it's oily to the touch and oily on my lips when I ate them too, it also melt very easily. So it's not just a matter of using a wrong version of coconut oil but I also used too much of it D:
I'm fookin stoopid omg lmao this really helped though
It worked thanks...😀😀
Everytime I try to mix melted chocolate with whipped cream , it seizes. Why? How can one bring it back to a smooth consistency?
I had a good clumpy bowl of chocolate that would not become silky for hours. Amen for this video
How much do we put water?
what a life saver!!!!!
Thanks dear
A life saver!
Life saver!!
It got worst! thank you 😡😡
Really? Fixed it for me
It didn’t work for me either 😒😒😒
@@kikiwhite_creates you didn't add enough
Ot worked for me
The Combs Family it works!! Like actually
thanksss a lot oml
I added water to my siezed chocolate and now it is in somewhat liquid state. I want to apply it to a paper cup but the chocolate doesn hold, but the whole amount stick together like a lump. Does anybody have any idea how to fix this?
thank u miss
thanks!
Can your fixed seized chocolate still harden?
It did not work the water ended up separating
Mine too😭
You saved my life.
Add a little bit of milk? I do that all the time water makes it worse
You're awesome!
It worked for little time and then on cooling it went back to being the same
I did this and somehow it turned into a non-stick rubbery clump.
Oxidization
How can I make a chocolate mousse that's not to dark, without dairy or soy? Hope you can help out!
use avocado's, drizzle of honey, cocoa powder, blend it
Eat a damn carrot.
OMG I LOVE YOUUU
الشكلاط بالحليب جرى ليا آش غندير ليه
Thank you so much saved my chocolate
This literally makes no sense I'm trying to make the Queen of Sheba cake it says add rum to your chocolate chips and then melt them up but every time the goddamn chocolate seizes up.
Thanks for saving my drip cake
saved my life, i was going to throw it
Sameee
Saved my crispy cakes oi oi
It didn't it got worst grrr
Make sure the water is boiling & really mix quickly. I made the mistake of adding room temp heavy cream to my melted chocolate. It seized immediately. Her method really did save it. I used it for a crepe filling.
It's so noisy!!
It destroyed my whole chocolate😢😢😢😢
It ruined my chocolate even more 😢
It's not really a fix though, it's now ganache...
Ganache uses cream, so this is just a bootleg chocolate sauce haha
It did NOT work! Aaagh!
Did not help at all 😐