How Do You Keep Chocolate From Setting?
To prevent chocolate from setting, maintain a warm temperature and/or add liquid.
Keeping melted chocolate fluid requires a specific temperature range. According to Michigan State University, maintaining a temperature between 88 and 90°F (31 and 32°C) will prevent solidification. ^1 A double boiler or a low heat on the stovetop can be used to achieve this. Using a slow cooker is another option to maintain a consistent, low temperature. ^2 If using a piping bag, make sure the surrounding environment is warm enough. For example, maintaining a room temperature of 17-18°C (63-64°F) can help prevent setting during decorating. ^3
Adding Liquid
Adding liquid ingredients helps lower the viscosity of melted chocolate, preventing it from hardening. Options include:
- Cream: This creates a ganache-like consistency. ^4
- Vegetable oil: This adds looseness to the chocolate without drastically changing the flavor. ^4 This can be used as a preventative measure before melting, or to rescue seized chocolate. ^5
The type of chocolate also impacts the amount of liquid needed. Higher cacao percentage chocolate requires more liquid to prevent seizing. For example, when substituting dark chocolate for milk chocolate in a recipe, you may need extra liquid to maintain the desired consistency. ^6
Preventing Seizing
Seizing, or the thickening and clumping of chocolate, is a common problem. To prevent this:
