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Old 12-23-2006, 11:45 PM   #1
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Question Melting chocolate

I melted my chocolate, it did melt alright. But i want it more runny, so i added shortening.

And instead of the chocolate turning more runny, it made the chocolate more thick and somewhat grainy.

I'm not sure if its because of the shortening i used, i kept my shortening in the fridge for quite sometime now. But when i put the shortening into the chocolate (its at room temperature)

Does storing my shortening in the refrigerator has somthing to do with my chocolate becoming thick instead of runny?


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Old 12-24-2006, 07:56 AM   #2
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no, when it`s up to temp the choc doesn`t know the history of the shortening at all, nor does freezing shortening alter it`s structure in anyway.
it Sounds to me that you either got the choc too hot in which case the components (sugars and coco and fats) split and recombine badly.
Double cream would have been the best thing to add to the choc rather than shortning.
sadly when it goes grainy like that, it`s irreversible too :(

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Old 12-24-2006, 09:10 AM   #3
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YT2 - you are impressively knowledgable about alot of things!
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Old 12-24-2006, 04:27 PM   #4
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YT2095 Thanks for that note. But its only the time it became grainy when i added the shortening, before that that chocolate was smooth.
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Old 12-27-2006, 12:54 PM   #5
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I have never heard of adding shortening...the only reason I could see if going thick on you is because somehow there was water on the shortening...maybe from the fridge...even a little bit of water will seize your chocolate or make it very very thick...If you want to thin it out you can add cocoa butter or vegetable oil....if you want to make a ganache then you can use heavy cream...depends on what you are going for...

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Old 12-27-2006, 07:33 PM   #6
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hydrogenated shortening

maybe the hydrogen is linking up with some oxygen. that might do it.

on the other hand, butter is often used and it definitely has a liquid content.

YT2095??? is it possible to explain this in english??

let me make sure that wine's ok before i use it.
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Old 12-27-2006, 10:55 PM   #7
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our chef told us that you can substitute cocoa butter w/ shortening.. that's what we always do in school. and our chocolate never seizes...
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Old 12-28-2006, 03:53 AM   #8
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I've added shortening to chocolate in the past without a problem. I think maybe the shortening was too cold, and you should have let it come to room temperature before adding it to the chocolate. Chocolate doesn't like extremes in temperatures.

I agree with YT2095 that cream would have been better, however, that does tend to give you a ganache, which is quite thick, rather than smooth.

What are you using the chocolate for?
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Old 12-28-2006, 06:01 AM   #9
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The chocolate 'siezed', which happens when chocolate gets too hot. You probably would not have experienced this if you melted everything together, at the same time.
Moisture could also cause this. If the shortening was cold, moisture could have been released in the heating process.
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Old 12-28-2006, 08:26 AM   #10
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[quote=aguynamedrobert]I have never heard of adding shortening.../quote]

S.O. adds shortening to chocolate. She uses it to drizzle onto cookies. It hardens as it cools.

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