Can I do anything with overcooked/separated chocolate?

KaratePigeon

I tried to make a chocolate sauce to cover a sponge cake I made, but it's all gone wrong

The recipe was just double cream, butter and dark chocolate, which should be simple enough but I thought I'd try it in my Le Saucier. Must have had the setting too high and it's ruined - all lumpy chocolate with separate oily liquid.

I assume it's too late to save it as a cake covering but can I use the mess in a different recipe or anything as it was really good quality chocolate (and all that cream!) so I don't want to waste it?

motherkitty

Hi Karatepigeon
Sorry to hear about your disaster. I had a similar thing happen when I have melted chocolate and added a little butter to make a cake topping. I'm sure I have seen someone making this on the TV and they said if it splits just keep beating it and it should come back together. Don't know if it would help to warm it again slightly first.
Good luck, it would be a shame to waste it!

pretz_2

i know that you can add a dessert spoon of flour and keep mixing it will eventually become smooth i have done this and it does work i kepted adding till it became smooth again then use the mix to make brownies or something similar

hope this helps
pretz
xx

KaratePigeon

Thanks for the replies, now it's cooled down I've managed to mix it back together but it's not a great texture and tastes kind of burnt (but maybe that's just the bitter chocolate?) and it's now sat in the fridge as it seems such a waste to throw it out.

Brownies sound like a good idea, how would I do that, just add some flour and eggs? I'm not good at making things without recipes, lol. Though I suppose I've got nothing to lose!

MrsBartolozzi

You might need some sugar too if you are making brownies with the bitter chocolate.

thriftlady_2

I think 'seized' chocolate is one of those things that are beyond redemptation. It can happen for no apparent reason and white chocolate is much more prone to it.

VfM4meplse

You could try swirling it into some softened cheap vanilla ice-cream and refreezing. Neither the grittiness nor bitterness will matter and you won't have spent a fortune trying to bring it back to life.

KaratePigeon

Ooh I like the ice cream idea

Penelope_Penguin

thriftlady wrote: »

I think 'seized' chocolate is one of those things that are beyond redemptation. It can happen for no apparent reason and white chocolate is much more prone to it.

IME, it usually happens if you heat the chocolate too quickly (which is what appears to have happened here), or get water into it. I've successfully rescued it by grating it to make chocolate truffles. I'll see if I can find the thread ............ here's the link. I'll merge this thread to that one later.

Penny. x

jude1952

I know this is an old thread, but this has just happened to me and I thought it might help someone else. Based on pretz's suggestion of adding flour, I thought I'd try mixing in icing sugar with an electric hand mixer and it worked really well. Came out all glossy and the sugar takes away the bitter taste. I thought I was going to lose £££s in wasted chocolate and double cream!