Melted chocolate + olive oil = lumpy mess

Melted chocolate + olive oil = lumpy mess - Bowl Being Poured With Yellow Liquid

I melted chocolate to put on top of some caramel flapjacks. The chocolate wasn't very runny so I added a little bit of olive oil. However this made it grainy and lumpy as if I had added water.

Should I have used vegetable oil instead, or should this have worked as I expected?



Best Answer

If the texture changed immediately, then that sounds like seizing to me. Chocolate shouldn't seize if you add fat (oil) to it, particularly if you add it after the chocolate is fully melted. Only water will cause that.

Olive oil varies significantly in purity and quality, so cheap olive oil may actually be worse for this application than a purer, cheaper cooking oil (such as peanut or corn oil). There may have been impurities or even trace amounts of water in the bottle. Or it could be that you just tried to melt it too fast, or you accidentally got some water in there from some other place (condensation is a common source).

If you melted it directly in a pan, as in your comment to Kyra, and continued to apply heat after adding the oil, then it's also possible that it didn't really seize at all and that you just tried to melt it too fast.

If it did seize, then there is a cure - perhaps counter-intuitively, adding more oil could help you. Using roughly a tablespoon for each ounce of chocolate will help smooth out any lumps. Add and whisk it very gradually. Of course, this will only work if the oil itself is reasonably pure.

Note: In this case, I would guess that the use of low-quality chocolate isn't your problem if you successfully melted it (albeit to a thick consistency) before adding any oil. Significant impurities in the chocolate itself would lead to seizing during the melting process.




Pictures about "Melted chocolate + olive oil = lumpy mess"

Melted chocolate + olive oil = lumpy mess - Overhead of bright red circle with a purple center and small drops and smooth fusion of multicolored paints
Melted chocolate + olive oil = lumpy mess - Necessary Ingredients in Italian Cuisine
Melted chocolate + olive oil = lumpy mess - Smooth merging of different colors into abstract background



Why has my melted chocolate gone lumpy?

When chocolate is melted, its ingredients\u2014mainly cocoa powder, sugar, and cocoa butter\u2014disperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.

How do you fix melted chocolate clumpy?

Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth.

Can you put olive oil in melted chocolate?

Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.

What happens when you add olive oil to chocolate?

Dark chocolate enriched with extra virgin olive oil is associated with an improved cardiovascular risk profile, according to new research. Dark chocolate enriched with extra virgin olive oil is associated with an improved cardiovascular risk profile, according to research presented today at ESC Congress.




More answers regarding melted chocolate + olive oil = lumpy mess

Answer 2

That happened to me with margarine instead of olive oil. My question is here, but basically Aaronut told me 3 reasons why chocolate seizes.

  • Using too high a heat. Double-boiler is the safest, but you can use a saucepan on very low heat.
  • Sugar bloom and other impurities. You shouldn't get this with baker's chocolate, but if you use any lower-quality chocolate, this can seep into the melting chocolate and cause it to seize.
  • Contact with moisture! Even a tiny amount will cause it to immediately seize, and it's difficult to recover at that point.

Answer 3

I always have bad luck when using vegetable oil and chocolate. I know it's not supposed to matter, but I always have better luck with butter.

Answer 4

i used olive oil and it worked out fine D: its the type of olive oil for baking that i used, so maybe thats why.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Pixabay, Dids, Ron Lach, Dids