Rocky road seized up?
I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized up? It's ended up as very expensive rocky road as I tried it several times all with same result. I ended up just using chocolate. What did I do wrong?
Best Answer
Every recipe I looked up said pretty much the same thing. You have to make sure that the melted chocolate does not touch any water or steam, otherwise the chocolate will seize up.
Recipe: "Melt white chocolate in a microwave safe bowl, in the microwave by heating on high for 1 minute, stir with a metal spoon then heat for bursts of 30 seconds stirring in between bursts until melted. Make sure that anything that touches the chocolate (bowl, spoon etc) is really dry otherwise the chocolate will seize up (so don't use a wooden spoon coz the wood may have moisture in it!)"
Recipe: "Melt the chocolate in a bowl placed over a pot of gently simmering water. Don’t let water or steam come into contact with the chocolate as the chocolate will seize. Stir until melted."
I found this recipe (with butter and syrup) and it uses chips instead of the normal chocolate: "Before you make your shopping list, please note that there are three measures of white chocolate - I used white chocolate melts for the top because they are whiter and easier to melt than normal white chocolate, which can seize up if you don't treat if very gently"
There are many more similar recipes and all of them mention the water not touching chocolate bit to avoid seizing.
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Why is my Rocky Road hard?
Most likely it was just a bit too cold which will mean that it is very firm and, unless you have a super-sharp knife, it would crumble as you apply force on the knife you are cutting with. It may help to let the whole sheet of Rocky Road stand out of the fridge in a cool place for about an hour and then cut it.Why is my Rocky Road soft?
If your rocky road is overly soft, it might be that you added too much butter or syrup or too little chocolate. To avoid mistakes with ratios, I always recommend measuring everything out before you start.Sherlock Holmes Fight Scene [1080pHD/English]
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Answer 2
Try making it with butter (or marge) syrup and cocoa (no chocolate). Much easier as no problems with chocolate congealing, and much tastier!
Answer 3
Maybe you melted the choc too quick (your microwave might be more powerful than the recipe writer's). I prefer to melt choc as slowly as possible so it stays runny. Have a saucepan of hot water on the stove on the lowest heat with a heatproof bowl sat on the pan, within which the choc can melt slowly along with the butter and syrup.
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