A word applied culinarily to melted chocolate that becomes a thick, lumpy mass. Seizing occurs when a minute amount of liquid or steam comes in contact with melted chocolate, in which case the chocolate clumps and hardens. To correct seized chocolate, add a small amount (no more than 1 tablespoon per 6 ounces of chocolate) of clarified butter, cocoa butter or vegetable oil into the chocolate, stirring until once again smooth. Be aware that the added fat may affect the texture of the final product.
TopicsArgentinian beverages Brazilian Caribbean Central American cheese Chilean cooking Cuban culinary culinary arts definitions dictionary eating edible Espanol food food glossary foods foods of France France French French cuisine French food French foods gastronome gastronomic gastronomique gastronomy glossaries glossary gout Latin American Mexico Paris Patricia Wells Portuguese Provence Puerto Rican South America South American Spain Spanish taste wine