Chocolate icing

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SallyC123

Chocolate icing

Can anyone tell me why my chocolate covering turns solid as soon as I add any liquid (rum/vanilla essence) to it? I have made Moist Chocolate and Rum Squares from Delia's Cakes but on adding the rum to the icing have found it virtually unusable. The same has happened when trying to make chocolate mousse which requires liquid flavouring!

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Lizzie Lancashire

Seizing?

Hi, are you adding the liquid flavouring to the melted chocolate when it is still very hot? If so, that can cause the chocolate to "seize", i.e. go solid and grainy. You can avoid it by letting the chocolate cool before adding the liquid. I have heard you can rescue seized chocolate by returning it the bain marie, adding oil/butter/cream and beating like mad, but I've never tried it!

Good luck
Lizzie

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Queen of Puds

choc icing

If you add the liquid to the choc before you melt it, it seems to behave & doesn't seize - seizing seems to happen chiefly when you add any liquid to melted choc once it is in the melted state. No idea why!

 
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