Loading…
25
TIL my chocolate seized and I spent 40 minutes trying to save it before I figured out the real issue
So I was making brownies for my sister's birthday party in Cleveland last Saturday and my melted chocolate turned into this stiff gritty paste the second I added the butter. I panicked and did the classic thing, added more butter, then a splash of milk, then stirred like crazy with a whisk that just packed it tighter. Went through 3 bowls and about 40 minutes before my roommate walked by and said the chocolate was way too hot when the butter went in, like over 110 degrees hot. I had been holding the bowl over steaming water and never checked once, just assumed it was fine. Once I let it cool to barely warm and added a little melted butter back in, it smoothed out in like 2 minutes flat. The brownies actually came out decent but I wasted half a bag of chips and a lot of pride. Has anyone else had their chocolate lock up like this, and do you check temp with a thermometer or just go by feel?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.