Allowing moisture to sneak into your melted chocolate

The worst enemy of chocolate is occasionally moisture. Even the smallest amount of moisture can cause the chocolate to seize up when it is melted into a glossy dark liquid. This implies that your chocolate might easily become clumpy if you use moist hands, bowls, or spatulas. Three key components of chocolate—cocoa butter, sugar, and cocoa powder—melt together smoothly to form a satiny liquid. The sugar in chocolate will change into syrup when a small quantity of moisture is added, and the cocoa particles will adhere, turning the melted chocolate into a gritty sludge. Dry flour will become a paste when you add a few drops of water. However, if you add more, there won't be any lumps.

Similar to how you can cure chocolate that has seized by adding more liquid, Use it in any dish where chocolate is called for to be melted in liquid-like butter or cream, such as brownies and mousses. However, it's preferable to start afresh if you want to utilize the melted chocolate for coating or dipping when adding liquid wouldn't work.