What will happen if you bake seized chocolate into a batter?
Melted chocolate is known to seize badly if it comes into contact with small amounts of water. Ideally, when wetted more and mixed, it should get better again, although I think I remember cases where this didn't work.
I wonder what would happen if the chocolate is supposed to be used in a cake batter afterwards. Has somebody had experience with this? Does seized chocolate bake into a nice smooth cake, does it create an unpleasant grainy cake, or is it somewhere in between? How much does the texture differ? Also, if there are noticeable differences, does it matter if the chocolate seized due to water contact or to overheating?
Best Answer
Using seized chocolate in a cake recipe is going to impact the texture of the cake. The chocolate can't distribute properly throughout the batter, and it won't incorporate cleanly during baking, so you will end up, at best, with inconsistent flavor (and possibly color, depending on other ingredients in the recipe) throughout the cake.
Using chocolate that seized because of contact with water is not as likely to produce a grainy texture and shouldn't affect the overall flavor (except as noted above). Overheated chocolate, however, will affect the flavor and the texture, giving the cake a slightly burned taste and a grainy/gritty texture.
In general, you're better off just starting over with the chocolate than trying to use it after it has seized.
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Can you bake with seized chocolate?
Although you can't use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.Can you use chocolate that has seized?
No, you cannot fix your chocolate if it has seized. 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.Can you remelt chocolate that has seized?
In a melted state, the introduction of even just a drop or two of water is enough for the dry particles to attract the moisture and stick together, forming a rough, grainy texture. This is what you'll see when your chocolate has curdled or seized.How to Fix Seized Chocolate - Baking Tips
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