Liquid Layer above Melted Chocolate

Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whole milk and the chocolate didn't really change. Once I added more milk the consistency of the chocolate radically changed and became a lot smoother. Additionally the chocolate separated into two layers, what appeared to be a water layer and a very smooth chocolate layer.

Could someone explain what was going on? Why did the water layer form? Was it from the moisture in the milk? If I try this again, does anyone have a good method of removing the water layer?

chocolate melting-chocolate

Best Answer

Blending ingredients with cocoa solids are best added at the same temperature as the chocolate. If you used cold milk the fat in the milk heated before the water content and was absorbed leaving the water to float. Although I avoid milk and use cream I have rescued both ganache & chocolate with icing sugar and/or cocoa powder adding a little at a time.

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Why is my melted chocolate separating?

Overheating chocolate (anything over 46\xb0C 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 ...

Is seized chocolate still edible?

But you can still use it. You won't be able to use if for molding or dipping, but you can certainly use it in baking. Throw your seized chocolate into a brownie or cake batter or use it in cookie dough. Seizing doesn't alter the taste at all, just the texture.

How do you save chocolate separated?

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!

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