I make a cooking error the other day. I was melting chocolate for caramel slices and decided to stir some golden syrup into it, to up the caramelly flavours. Of course, the extra moisture made the chocolate instantly seize. Luckily I had another packet and I finished the recipe with no further mishaps. Apart from eating way too many caramel slices.
But my thrifty soul wouldn’t let me throw out the siezed chocolate. It was niceish stuff, I think semisweet Guittard, and a whole 12 oz packet. It’s in the fridge, mocking me.
I’m having analysis paralysis over what to do with it. I’m meant to make dessert to take to games night tomorrow. Help me overcome both of these problems. I have all the usual cupboard staples, and it’s only a quick trot to several supermarkets if I happen not to have everything. In a perfect world, the recipe you suggest should use all 12 oz of the crumbly bastard, or be scalable to do so. TIA!
Now that the OP has been answered (more or less), I can say…I assumed from the thread title that the OP worked for the US Customs Service or something, and wound up in possession of a ton of chocolate seized from someone or some company that had violated some trade law or other!
Not as implausible as you might think: about 15 years ago I tried to send some chocolates to friend in Mexico, but they were indeed seized by the aduana authorities, for violating the laws protecting Mexico’s cane sugar industry (!) – as if my friends might extract the couple of ounces of sugar from the chocolates, sell it, and thereby undercut an entire agricultural sector.
I have seen the instructions for fixing the chocolate. Thanks, but it’s not what I’m looking for.
Can anyone recommend a recipe to use up 12oz of chocolate?
A mousse? A cake? You have to fix it before you can use it, and the article suggests some uses.
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I would make chocolate sauce with it. It’ll keep for awhile refrigerated. Use with ice cream, cake, mochas, fresh berries, etc. Zillions of recipes can be found online
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Chocolate gravy. An old southern staple, served over biscuits.
Why do you need a recipe for it? Just eat it.
I’ve had good luck unseizing chocolate by adding a small amount of vegetable shortening (Crisco, e.g.) to it, just a teaspoon or two. How I’d use it up would be to make a nice batch of biscotti and then ice the biscotti with the unseized chocolate.