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Can seized chocolate be saved?

post #1 of 28
Thread Starter 
I don't want to through it out. Is there any hope at all? I needed it to dip p.b. balls in.

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post #2 of 28
I never had any luck with it, but I will give you a bump.
Edna icon_smile.gif
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Thanks Edna
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Thanks Edna
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post #3 of 28
Add crisco? I'm not sure it'd work, but if you have a little crisco to spare you could try it?
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post #4 of 28
Quote:
Originally Posted by TexasSugar

Add crisco? I'm not sure it'd work, but if you have a little crisco to spare you could try it?



That didnt work for me.. icon_sad.gif Plus if you add too much it can make the chocolate very soft and it will not harden the same way.
Edna
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Thanks Edna
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Thanks Edna
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post #5 of 28
Thread Starter 
Thanks ladies. I did try the crisco....just a bit and no luck. Maybe corn syrup? Will it make it worse if I re-heat it? Maybe I will just have to eat it....it's still yummy!
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post #6 of 28
Usually all you can do with seized chocolate is make a ganache (and not the best ganache ever, really).
Tara
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #7 of 28
If you make ganache, you can dip the p.b. balls in it, but it might not get really hard - at least you wouldn't be wasting all that chocolate.
post #8 of 28
Thread Starter 
I will try the ganache then. I'm sure they will be just as yummy. I'll just keep them chilled.
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post #9 of 28
Once the chocolate has seized its molecular structure has changed so it will never be good again. You can try to make ganashe or other things with it but you are really better off dumping it and starting fresh. (Go ahead, ask me how I know this...) icon_rolleyes.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #10 of 28
You can add 1 tbsp. of solid shortening or an even smaller amount of paramount crystals. That has worked for me when I accidentally seized my chocolate. A chef once told me that you could add small amount of hot water and stir vigorously. I was totally shocked that he said to add more water. I never tried it, but he swore by it. He said to make sure the water is hot and start adding a tbsp at a time to unseize it. It will not have the shine as tempered chocolate but he suggested using it is great for baking or chocolate sauces.
post #11 of 28
Quote:
Originally Posted by bobwonderbuns

Once the chocolate has seized its molecular structure has changed so it will never be good again. You can try to make ganashe or other things with it but you are really better off dumping it and starting fresh. (Go ahead, ask me how I know this...) icon_rolleyes.gif



I know the answer,but..im going to go for it...
HOW DO YOU KNOW THIS???... icon_lol.gificon_lol.gif

Edna icon_smile.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #12 of 28
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by bobwonderbuns

Once the chocolate has seized its molecular structure has changed so it will never be good again. You can try to make ganashe or other things with it but you are really better off dumping it and starting fresh. (Go ahead, ask me how I know this...) icon_rolleyes.gif



I know the answer,but..im going to go for it...
HOW DO YOU KNOW THIS???... icon_lol.gificon_lol.gif

Edna icon_smile.gif



ha ha ha ha ha!! Only you Edna, only you!! icon_lol.gif Well... the answer is... "been there, done that..." icon_redface.gificon_razz.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #13 of 28
My sister had this happen when she was melting about 2 pounds of chocolate. We didn't want to waste it so I did some research and found that if you add vegetable oil, a little at a time, you can get the chocolate to come back. She was using it to dip Oreo truffles and it worked!
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The only time to eat diet food is while you're waiting for the steak to cook. ---Julia Child
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post #14 of 28
Thread Starter 
jymorgan, I sure hope you're right! I will definitly try it....I'm excited now. I really didn't want to eat all of it. I could never just throw it out....it's chocolate! LOL
Question though, do you have to re-heat it, or just add the oil and start stirring?
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post #15 of 28
I used the Wilton melting pot to melt a pound of white chocolate the other day and it not only didn't melt, it turned into a big blob of what can only be described as "it's dead Jim." icon_surprised.gif We tried adding paramount crystals and such but they just sat on top of the blob. icon_confused.gif Needless to say we just pitched it (and from now on we use the "warm" setting to melt the white chocolate.) icon_cool.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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