Hello,
When I bake with dark chocolate (70-90%) it tends to seize in some recipes. It happened when I used it in brioche and croissants (20-30 min baking time).
I was not able to find answer on the internet how to prevent it and/or what causes it. Help appreciated. I'd like to end up with a soft creamy chocolate (like in croissants purchased from bakery), not a dry out and a crumbly one.
(I found answers how to fix seized chocolate that I use in other recipes, like truffles, ect but not what to to do when chocolate seize in the oven)
Thanks.
