How do you keep melted chocolate runny?

Table of Contents:

1. How do you keep melted chocolate runny?
2. Why does my melted chocolate get hard?
3. Can I fix seized chocolate?
4. Why is my chocolate seizing up?
5. How do you dissolve sugar in melted chocolate?
6. Will sugar dissolve in melted chocolate?
7. Why does chocolate not melt sugar?
8. Do you melt the coconut oil when making a sugar scrub?
9. Why can't cooking oil dissolve sugar?
10. Can you cream coconut oil and sugar?
11. Can I use coconut oil instead of non stick spray?
12. Can I Cream oil and sugar?

How do you keep melted chocolate runny?

Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate! Vegetable oil is my life saver and I rarely melt chocolate without it!

Why does my melted chocolate get hard?

Overheating chocolate (anything over 46°C will do it), adding cold substances or getting any liquid (even a teaspoon) into melted chocolate can make chocolate seize up in this way because the sugars in the chocolate lump together and separate from the fat, rather than harmoniously melding together as happens in ...

Can I fix seized chocolate?

Reversing the reaction means adding just enough water (or other liquid) to dissolve most of the sugar and cocoa particles in the seized chocolate clumps. ... If your chocolate does seize, add boiling water to it, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.

Why is my chocolate seizing up?

Seizing occurs when moisture is added to chocolate. It makes your smooth melted chocolate turn into a pasty mess. Why does chocolate seize? ... The process of making cocoa beans into chocolate takes out all of the moisture, so the end result is a dry product made of up cocoa butter (fat), cocoa and sugar (dry).

How do you dissolve sugar in melted chocolate?

Use a different "sugar" product if you want to use this recipe. Icing sugar, dextrose or a liquid sugar like honey, corn syrup or fructose. Sugar should be melted over medium low heat with stirring. it goes through a phase change as it melts and once it's melted, we call it caramel.

Will sugar dissolve in melted chocolate?

Sugar doesn't melt or dissolve in chocolate. That's not how manufacturers create chocolate with a smooth texture. This is done by incorporating the sugar into the chocolate during the refining, which uses large machines to continue 'grinding' down the mass and make it smoother and smoother.

Why does chocolate not melt sugar?

You simply can't dissolve sugar in cocoa butter. Just because the cocoa butter (or shortening or dairy butter) is melted and in a liquid state does not make it equivalent to water. Sure, they are both liquids, but one is an oil and one is, well, water.

Do you melt the coconut oil when making a sugar scrub?

Directions: Place 1/2 cup Coconut Oil in microwave safe dish, and microwave for 45 seconds, or until completely melted. Transfer melted Coconut Oil to small mixing bowl, and stir in 1 cup of White Sugar. Mix well.

Why can't cooking oil dissolve sugar?

Also, the water and alcohol interact, which means the water doesn't even dissolve the sugar or color as well as it normally would. Oil molecules are not polar so they cannot dissolve either the coloring or the sugar.

Can you cream coconut oil and sugar?

Like butter, coconut oil can be creamed with sugar until fluffy and light, so it's my go-to choice for vegan-izing chocolate chip cookies. ... So while these chocolate chip cookies may be vegan, they sure don't taste like it.

Can I use coconut oil instead of non stick spray?

Does it work for greasing the pan instead of nonstick cooking spray? Yup. You can either use a pastry brush or a clean paper towel to grease the pan with coconut oil, or give coconut oil nonstick cooking spray a try.

Can I Cream oil and sugar?

Oil doesn't really dissolve sugar. ... Creaming sugar into butter or shortening helps leavening because the sharp edges of the sugar crystals cut air into the solid fat medium, essentially creating a foam. This then serves as seed air bubbles for the chemical leavening to expand. This effect cannot occur with liquid oils.