Hi -- I know that small amounts of liquid can cause chocolate to seize, and I know how to rescue it once it's happened. But I'm trying to figure out how to bring together melted chocolate and milk without it seizing. I'm making ice cream, and the recipes say to melt the chocolate in a double boiler and then whisk in the milk. When I try that, it immediately seizes.
I've read lots of articles on this, and most say it has to do with the difference in temperatures between the chocolate and the milk. I've tried heating the milk to the same temperature as the melted chocolate first (both were about 120 degrees F), but it still seized when I poured the milk into the chocolate. And I also tried heating the milk first and then adding the hard chocolate to it, but then I ended up with chocolate milk with tiny bits of hard chocolate in it, like tiny chocolate chips that refused to melt. I've read about tempering things like egg yolks first by adding a small amount of melted chocolate to it, but I don't think that's going to work with 2 cups of milk. I've also read about adding oil to the chocolate first, but that doesn't sound like a great idea for ice cream. The only other thing I can think of is to heat both the cold milk and the hard chocolate together at the same time, but I haven't tried it yet.
Also, I occasionally have to add dry cocoa powder to melted chocolate, and I have the same problem there. Since there's no liquid in cocoa powder, I'm not sure why it seized, or what to do to prevent it.
Anyone have a fool-proof way to do this? Thanks!
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