I am not versed AT ALL in the art of baking so no wonder it got all mucked up - litterally. Trying to melt semi-sweet chocolate to dunk some oreo cookie truffles in for an 18 year old to bring for a bake sale. Seems it's not enough chocolate so the only other thing I had in the house was a bag of Ghirardelli chocolate and I poured it too in the pot. By the way, the pot is over simmering hot h2o. It doesn't seem to be thinning as I would like it to dunk and coat the balls and I mentioned "hmm, I wonder if I put milk in, would it thin it out?" Left the room for no more than 1 minute and she had poured milk in. Cold. I stirred it in and it just stiffened up to a point of not being able to stir it. So there it sits. I would like to know if it can be saved? How so ? and is it worth saving? It wont kill me to give it the toss but why not try to salvage the chocolate. What to do?
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I think you can try with butter. Not sure, because it happened to me many many years ago (oh god, 40 to be precise!) and i didn't know what to do, and threw it out. But i think i remember reading later that it can be saved with fat. But how exactly i'm not sure.
Never, never put liquid into chocolate. Don't even ever cover the double boiler or a drop of condensation can get in and make it seize (which is what they call what happened). If you have to melt with a liquid, you add a certain amount right at the beginning, never put on boiling water, never touching the water, and i think it requires more than a certain amt of liquid (1/3 of a cup, not a tsp)