Answers from Expert: Canadian Living Test Kitchen Staff

When it comes to chocolate, moisture and high heat are the enemies. The clumping of chocolate is called seizing. Adding even the smallest amount of moisture will cause dry particles to stick together and form an unusable clumpy mass. To prevent this, make sure all utensils are dry and clean before using. When melting chocolate, place it in a bowl over hot (not boiling) water. The steam from boiling water will only make matters worse. If your chocolate has seized, all hope is not lost. A little water will seize your chocolate but more will save it. Sounds suspicious, doesn't it? Well, as it turns out, adding more water will moisten all of the particles in the chocolate causing the particles to loosen. Therefore, add warm water to the seized mixture a tablespoonful at a time, stirring, until the mixture becomes shiny melted chocolate again.