Submitted 10/20/09 02:05:34 by Timothy king from Sarasota, florida.

Q Good morning! I purchased a ghiradelli double chocolate candy and dessert box ( it's just 5lbs of milk chocolate ). I prepared it correctly in A metal mixing bowl over low to med heat. Everything turned out perfect . After cutting up the fresh fruit , graham crackers , marshmellows , pretzels , etc . I decided to pour some grand marnier in the chocolate. The mixture then clumped up and began to look like warm, cheap frosting . What and why did the alcohol do this to the melted chocolate? Disappointed and hungry, TK.

Answered 10/20/09 08:10:08 by Kathleen Purvis

A: Ah, you have encountered a problem called "seizing." A small amount of liquid introduced into melted chocolate will cause the chocolate to clump up just the way you describe. Ironically, a smaller amount of liquid causes the problem but a larger amount does not. For instance, people often get seizing when they melt chocolate in a double-boiler arrangement that doesn't have a tight seal, allowing a little water vapor to get into the melted chocolate. A larger amount of liquid can overcome the seizing effect, which is why you can make ganache by stirring cream into chocolate. Sometimes you can bring back seized chocolate by melting in a little fat, such as vegetable oil, clarified butter or shortening. Try about 1 tablespoon of fat to 6 ounces of chocolate and stir it in slowly over lowly heat. Remember that chocolate burns easily; overheating also can cause seizing.