Why Did My Chocolate Seize?
Seized chocolate goes from smooth and glossy to a thick, grainy paste in seconds. It's caused by moisture — and it's often fixable.
The 4 Most Common Causes
A drop of water got in
Even one drop of water makes chocolate seize. Dry chocolate can handle no moisture, but a small amount causes the sugar to dissolve into a sticky paste that clumps the cocoa particles.
If seized from a small amount of water, paradoxically add MORE water (or cream) — a tablespoon at a time — while stirring vigorously. Enough liquid will re-emulsify it into a ganache.
Bowl or utensils had water on them
Any moisture on equipment seizes chocolate immediately.
Dry all bowls, spatulas, and pans completely before melting chocolate. Even a few drops will cause problems.
Overheated
Chocolate scorched from high heat loses its smooth texture and becomes grainy and thick.
Melt chocolate in short 30-second bursts in the microwave, stirring between each. Or use a double boiler on low heat — the bowl should not touch the water.
Steam from double boiler
Steam rising from boiling water condenses and drips into the chocolate bowl above.
Keep the water at a gentle simmer, not a rolling boil. The bowl on top should fit snugly so steam can't escape around the sides.
💡 Prevention Tips
- ▸Use a completely dry bowl and spatula — even residual dishwater causes seizing.
- ▸Chop chocolate finely for faster, more even melting.
- ▸Never melt chocolate over direct heat — always use a double boiler or microwave in short bursts.
- ▸Adding 1 tsp of neutral oil per 100g of chocolate keeps it fluid and glossy.