Question: Why Is My Melted Chocolate So Thick?

Just one drop can cause the chocolate to become thick and grainy.

If water should get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until the mixture becomes shiny and smooth.

When melted and smooth, the chocolate is ready for dipping or shaping.

What do you do when melted chocolate is too thick?

Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate. If the chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly.

How do you fix overcooked chocolate?


  • Remove the chocolate from the heat immediately.
  • Dry any beads of steam or water that are found on the double boiler bowl.
  • Stir in 1 to 2 teaspoons of vegetable oil gradually, stirring all the time.
  • Continue stirring until the chocolate becomes smooth again.
  • Use it in your recipe as normal.

Why did my melted chocolate turn hard?

Seizing—the nearly instantaneous transformation of melted chocolate from a fluid state to a stiff, grainy one—is usually the result of a tiny amount of moisture being introduced. In recipes that contain no liquid, don’t let moisture get into the melted chocolate.

Can you add milk to melted chocolate to thin it out?

One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. If you want to make your chocolate creamier and thinner, you can add a capful of warm milk to the chocolate.

Can I add milk to melted chocolate?

Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time). Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize.

What can I add to melted chocolate to make it thinner?

Other things can be added to chocolate to help thin it out – I know some people use shortening such as Crisco or even vegetable oil.

How many times can you melt chocolate?

For good coating and or tempering ideally I don’t think you should do it more than 2-3 times. You can always reuse the chocolate to add to mousses, icings, baking etc. In that way you can continue to melt and reheat it several times. It will though break down eventually so don’t try to stretch it too far!

How do you make chocolate shiny?

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How to create super glossy and coloured moulded chocolates and


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How do you make melted chocolate more runny?

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  1. Fill the lower half of a double boiler with water and set it over high heat.
  2. Transfer the dipping chocolate to the top half of the double boiler.
  3. Add 1 tsp. of shortening or cooking oil to the melted dipping chocolate.
  4. Stir the shortening or cooking oil into the dipping chocolate.

How do you melt chocolate for drizzling?

Melt the choc chips in a bowl in the microwave in 20 second intervals. Attempt to stir after each time. Choc can be melted but still hold it’s shape. Once it is smooth you can try drizzling with the end of a knife, mixing with a bit of melted butter to make more drippy, of then putting in a bag.

What is the best melting chocolate?

10 Best Chocolates For Melting

  • Nestle Toll House Semi-Sweet Chocolate Morsels.
  • Oasis Supply Mercken’s Chocolate Wafers Candy Making Supplies.
  • Wilton Microwaveable Real Milk Chocolate Melting Chocolates.
  • ChocoMaker Fondue Dipping Candy Milk Chocolate.
  • Merckens Milk Chocolate Melts.
  • Ghirardelli Chocolate Melting Wafers.
  • Hershey’s Kitchens Baking Chips.

What does adding butter to melted chocolate do?

The butter is added to the chocolate to provide extra fat for the recipe and to thin out the chocolate so that it better mixes with the other ingredients (you might do this for a brownie recipe that starts with chocolate instead of cocoa, for example).

How do you melt chocolate for decorating?

Chop the chocolate into small, even pieces. If using a microwave to melt the chocolate, place the chocolate in a heatproof bowl and microwave on 50% power in 15-second bursts, stirring after each burst to make sure the chocolate doesn’t burn, until melted and smooth.

How do you make melted milk chocolate?

Step 1: Chop chocolate into small pieces and place in microwave-safe bowl. Step 2: Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.

What is best melting chocolate?

White chocolate is more difficult to melt than other chocolates. Because it burns very easily, it must be melted in a double broiler, or in a heat-resistant bowl over hot water. A microwave simply scorches it too quickly. For darker chocolate, the best for melting is the chocolate that tastes the best.

Do you grease a chocolate mold?

– Don’t grease your candy molds with oil sprays or shortening. It creates a peculiar greasy shine on your chocolate pieces and the details of the mold don’t transfer onto the chocolate properly either.

Why do you add oil to melted chocolate?

(Don’t use this with candy melts or melting chocolate though, just regular chocolate.) As a fair warning, adding vegetable oil can make it so that the chocolate doesn’t harden as quickly or as hard. It can make the chocolate a bit softer. So you will only want to use a touch of oil.