Quick Tip 'Keeping It Smooth'

Image Copyright © 2010 by Barbour Publishing, Inc.
When melting chocolate on the stove or in the microwave, always use dry, room temperature chocolate. Refrigerated chocolate can form condensation as it melts, and even a small drop of water can cause chocolate to seize, or tighten up and form an unworkable mass. If your chocolate does seize, just add a few drops of vegetable oil. It will help the chocolate to relax and return to a smoother consistency.

This Tip was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p31'.