Melting chocolate

I'd probably start again, best way to add the coffee is pre-dissolve it in as little liquid as possible (makes it more like coffee essence) and stir it in slowly once the chocolate has melted. You said 2 tbsps? This seems like a lot. I'd use maybe 2 tsps maximum and dissolve it in about 25-50ml water, the trick is to a tiny bit at a time to the coffee and keep stirring.

Penelope_Penguin wrote:

Yes, it was 2tsp, couldn't type in my haste.

I've started with more chocolate. Is there anything I can do with my first batch? Can I add milk and make hot choc, or is it past redemption?

Penny. x

Hi Pen - I'm afraid I've not experienced chocolate going hard again by adding anything - but I'm offering my services for eating the chocolate

Did you say you're adding chocolate to the cake mix? I make mine very different - if you want me to tell you how drop me a line?

Kaz x

The problem is chocolate and a little water. Chocolate is composed of sugar and chocolate liquor, which is dry particles dispersed in cocoa butter. When chocolate is melted, the dry particles float around easily in the liquid fat and the chocolate becomes beautifully fluid. If only small amount of liquid is added, it is absorbed immediately into some of the dry chococlates particles. This makes those particles tacky and prone to sticking together. Rule of thumb: Use at least 1 tablespoon liquid to 2 ounces chocolate to prevent seizing.

Additional water can be the solution that makes the chocolate fluid again.Once there is enough water to saturate all the dry particles in the chocolate, the particles lose their stickiness and release each other to float freely once again in the melted fat. (From Alice Medrich's "Bittersweet" - my new favourite book). Hope this helps!

I always melt chocolate in the microwave. There is no chance of moisture getting in and ruinin it. Timing is important It depends on the amount you are using. Do it 30 sec bursts and stir between each burst.