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Can seized chocolate be saved? - Page 2

post #16 of 28
I would try adding some cream, just to see if you can get it back. If if doesn't come back add more cream, make ganache or the best hot chocolate on the planet.

If you do get it back, then what you need to do and don't everyone jump on me for this is get paraffin.

Yep that's what I said, wax. You probably won't need a lot. I can't give you measurements.

My childhood; my grandmothers, aunts and mother didn't know how to temper chocolate, so they added paraffin to the chocolate to give crisp, crunch and shiny to the candies.

You can still find it in grocery stores near the canning stuff.

General rule, once seized it's no good. The crystals have formed. You are now in the are of chocolate sauce.
MaryAnn, aka Gomo
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MaryAnn, aka Gomo
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post #17 of 28
Thread Starter 
LOL, you're too funny bob! I was wondering about getting that Wilton melting pot......good to know!
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post #18 of 28
If you can't get the chocolate to melt, and it doesn't taste burnt, then chop it up and make cookies with it.
post #19 of 28
Thread Starter 
ooohh, sounds yummy! Do you mean to add it in like/with choc. chips?
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post #20 of 28
use it like you chocolate chips
post #21 of 28
Thread Starter 
I was going to make some tomorrow, I will certainly do that!!! Thanks!
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post #22 of 28
HowCoolGomo, I don't want to be a spoilsport, but what our grandmothers, aunts and mothers didn't know at the time was that paraffin is a carcinogen, so it' s probably not a good idea to use that method, although I can see where it would give great results in that steamy Texas heat (I'm from there, too!).
Marianna
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post #23 of 28
I am glad to hear I was not the only one that had issues with the melting pot, I returned mine, I'll stick with my crockpot.
post #24 of 28
Alton on Good Eats showed how to fix seized chocolate tonight(2/9). You have to add more liquid and fat. the formula is probably on the site.
post #25 of 28
I can't find any info about paraffin being carcinogenic, but this one's an interesting read http://www.ochef.com/674.htm. Of course I have no idea if it's true but it is mind-opening to consider; namely "Do not assume the paraffin for sale (for canning purposes) in your supermarket is food-grade" - good point. I almost picked some up at the mkt but specifically didn't because it did NOT state that it was food grade. Hm.

Meanwhile hope your chocolate worked out! I knew you could try for ganache from seized chocolate but didn't know the other remedies. Good to know; I wouldn't throw it out either!
post #26 of 28
Did it sieze, or did it burn? They are completely different. Siezed can be recovered, burnt no, burnt is burnt. Adonis upthread had the procedure.

Mike
post #27 of 28
It's true, in the old days they used paraffin wax in chocolates. Look at any old fashioned cookbook and you'll see that as a common ingredient. Today however we have paramount crystals which are waxy in texture but are a plant based product (sort of like Crisco). There's also good ole Crisco shortening which does the same thing and if you are daring, veggie oil although you are better off using the Crisco or paramount crystals because of the way they react to the chocolate.
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 #28 of 28
Thread Starter 
It was Seized. It was not burnt.....still tasted really yummy! I couldn't fix it, so I added it my choc. chip cookies and it was so good!
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