As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy. The seized chocolate can be salvaged by adding a very small amount of cocoa butter, clarified butter or vegetable oil and stirring until the stiff mass smoothes out. Do not add more than one tablespoon of the butters or oil per six ounces of chocolate. If the salvaged chocolate is going to be combined with other ingredients, realize that the texture of the finished product may be affected.
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