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baking with chocolate troubleshouting

By stratocook
May 22, 2023 in Welcome Our New Members!

https://forums.egullet.org/topic/165301-baking-with-chocolate-troubleshouting/

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stratocook

Posted May 22, 2023

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.