So you tried to melt some chocolate and it seized on you. Did you follow my instructions (see “how to melt chocolate“)? Well don’t worry, the problem can be solved. Here is what you need to do.
For every ounce of chocolate, add one tablespoon of one of the following:
milk
cream
vegetable oil
Stir the mixture until smooth. If necessary, VERY SLOWLY add more of the milk, cream or oil.
Three things to remember. First, this should be done while the chocolate is still warm. Second, the added ingredient (milk, cream or oil) needs to be the same temperature as the chocolate. Third, the rescued chocolate will only be usable in baking, sauces or ice creams.
Tags: fixing seized chocolate, seized chocolate, seized chocolate help
Ingredients:
6 tbsp butter
3/4 cup light brown sugar
1 egg
1 tbsp milk
1 vanilla bean
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
10 oz chocolate chips
1/2 c pecans, chopped
Directions:
Heat oven to 350F.
Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar.
Split vanilla bean. Scrape out seeds and add to mixture. Add flour
mixture and beat until creamy. Add chocolate chips and nuts.
Bake in 9×9″ pan for 20-25 minutes.
Tags: blondies
Yield: 2 loaves
Ingredients:
1 cup grape nuts
2 cups buttermilk
2 cups sugar
2 eggs
1/2 tsp salt
3 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup semi-sweet chocolate chips
1 vanilla bean
Directions:
Heat oven to 350F.
Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs
together in a large bowl. Add milk/Grape-Nuts mixture. Split vanilla
bean. Scrape out seeds and add to mixture.
Sift flour with salt, soda and powder and stir thoroughly into
the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2
non-stick buttered 9 x 5 loaf pans and bake for about
45 minutes, or until a toothpick comes out clean.
Ingredients:
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 1/2 vanilla beans
1 Egg
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Directions:
Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, butter and shortening; beat until light and fluffy. Split
vanilla beans. Scrape out seeds and add to mixture. Add egg;
blend well. Stir in flour, baking soda, and salt; mix well. Stir
in chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan.
Bake for 15 to 25 minutes or until light golden brown. Cool completely.
Cut into bars.
Yield: 24 bars
Ingredients:
1 1/2 cup butter, room temperature
1/2 cup sifted powdered sugar
1/4 tsp salt
1 1/4 cup all-purpose flour
1 can sweetened condensed milk
3 tbsp corn syrup
1 vanilla bean
3 oz semi-sweet chocolate, melted
Directions:
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Split vanilla bean. Scrape out
seeds and stir into mixture. Spread over warm shortbread.
Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature.
