seize
A word applied culinarily to melted
CHOCOLATE that becomes a thick, lumpy mass. Seizing occurs when a minute amount of liquid or steam comes in contact with melted
CHOCOLATE, in which case the
CHOCOLATE clumps and hardens. To correct seized
CHOCOLATE, add a small amount (no more than 1 tablespoon per 6 ounces of
CHOCOLATE) of clarified butter, cocoa butter or vegetable oil into the
CHOCOLATE, stirring until once again smooth. Be aware that the added fat may affect the texture of the final product. See also
CHOCOLATE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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