Use an unflavored oil so you don’t alter the taste of your dessert. Coconut and canola oils work nicely for this, and coconut oil in particular has a pleasing texture on the palate. This will work best if you add the oil to the chocolate before you heat it. However, you can add it afterwards if you need to.
Try adding about 1 teaspoon (4. 9 mL) of Paramount Crystals for every 1 cup (240 mL) of chocolate.
Any milk will work, but whole milk will give you the richest result. You can also add warm cream to the chocolate for an even richer texture.
If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive. [4] X Research source
If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate. [6] X Research source
Chilling your chocolate too quickly can also cause it to seize. Don’t pour your chocolate into a cold bowl or use cold ingredients, and allow it to cool to room temperature before you place it into the refrigerator or freezer.
