smooth liquid to a dull, thick paste. What happened?
As discussed before, chocolate is very sensitive. Any slight variance from the instructions can cause disastrous results. What you have described here is called seizing. Seizing can happen for several reasons: 1. The chocolate is burned. Even temperatures that aren’t too hot for your finger can be too hot for chocolate. When melting chocolate, keep the heat low and keep stirring, especially for milk and white chocolates. 2. A *small* amount of moisture has been added. Chocolate is very finicky about liquids. Even the moisture from a damp spoon can contaminate a batch of melting chocolate. This is what happens after a while to chocolate fondue – moisture from strawberries or cheese can ruin the texture. Be careful if you are melting pure chocolate by itself to keep everything very dry. 3. Cool liquids have been added. Another oddity about chocolate: small amounts of liquid can spoil melted chocolate, but large amounts are o.k., so long as the liquid is warmed to match the temperature of
