I'm trying to make a chocolate tart. Last time I melted chocolate I added cold cream to the melted chocolate and the whole thing seized on me. I learned my lesson. This time I followed a recipe which says to first boil the cream, then take the pan off the heat and immediately add the chocolate. I used organic heavy whipping cream and 62% Bittersweet Sharffen Berger chocolate. 30 cl of cream for 270g chocolate. At first I must have put about 220g of chocolate and it gave me a nice soft paste, as I was expecting. I was turning with a silicon spatula, not too fast. Beautiful. Then I added the last 50g of chocolate and ALL OF A SUDDEN the whole thing separated on me. I could see the chocolate slide from the sides of the pan and from the spatula rather than sticking to them. I could see the chocolate's oil separating from the chocolate solids, which became the texture of ... rustic smashed potato ... or oatmeal.. or something like that.. not the soft perfect smooth texture I had 5mn ago.
Any idea what's going on? I'm pretty angry at myself, at my recipe book, at myself and at my chocolate tart in general, right now. No worse feeling than totally screwing a dessert.