Chocolate for topping didn't melt
Recipe for S'mores Bars called for melting milk chocolate chips on top of previously baked marshmallows (on top of graham cracker crust). Oven at 350F.
My chocolate didn't melt, and the bars don't hold together.
I used homemade marshmallows, which are quite a bit lighter and more delicate than commercial. I substituted some bittersweet chocolate that I had on hand, which was a bit old.
I haven't tried anything yet to fix it. Tastes great but it's not a bar, more of a crumbly topping at this point. Is there any way to fix it? Melt some milk choc chips separately and pour/spread on top of the bittersweet?
It's not a typical situation of 'seizing' since I wasn't heating and stirring it separately.
Best Answer
Assuming the chocolate really hasn't melted at all, I would just remove it and melt it seperately before pouring it back on top so it can actually combine with the marshmallows.
If it sort of fused with the marshmallows, I would consider getting more to just put on top, depending on how well the not-melted chocolate covers the marshmallows. If the newly melted chocolate can't reach the marshmallow, it'll still just fall apart after the 2nd batch of chocolate cools.
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How to Save It? To restore a seized melt, a little extra fat is required in the form of vegetable oil, clarified butter, or cocoa butter. Ghee and coconut oil are great options as well.How do you melt chocolate for topping?
Chocolate is prone to seizing or tightening up. It happens when you overheat and burn it (in which case you must toss the chocolate out and start over) and when you let the chocolate come in contact with a little moisture\u2014which is why we are always taught to keep chocolate dry.How to FIX a Broken Chocolate Ganache | 3 Common Problems | DallasChocolateClasses.com
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Answer 2
I've had a nearly identical problem with a recipe in which you're supposed to melt chocolate on top of shortbread, and then adhere chopped nuts on top.
I suspect that the problem is in the additives that can be in chocolate chips to help them maintain their shape is preventing them from melting at 350°F. After some time, they can be spread with an offset spatula, but you have to get the timing just right when it's able to be spread (without tearing up the shortbread underneath), and before it starts to seize.
Chopping up chocolate bars seems to work better than chips, but I haven't done a side-by side comparison. I also haven't tested if chips made without emulsifiers or gums melt more easily than the standard ones, or if there might be some issue with how I store my chocolate. (as I'll often stock up during sales, and then make these for christmas gifts)
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