that stick the particles together and separate
them from the liquid cocoa butter. It’s
important, then, either to keep chocolate
completely dry, or to add enough liquid to
dissolve the sugar into a syrup, not just wet it.
It’s therefore best to add solid chocolate to
hot liquid ingredients, or pour the hot liquid
all at once onto the chocolate, rather than add
the liquid gradually to molten chocolate.
Seized chocolate can be salvaged by adding
more warm liquid until the paste turns into a
thick fluid.
Different Chocolates Are Not
Interchangeable Both recipe writers and
cooks need to be as precise as possible about
the kinds of chocolate they use. Different
chocolates have very different proportions of
cocoa butter, cocoa particles, and sugar. The
proportions of cocoa particles and sugar are
especially important when chocolate is
combined with wet ingredients. Sugar