"Melted chocolate can seize and separate into grainy clumps for various reasons, including exposure to excess moisture, cold ingredients, or overly harsh or rapid heating. This separates chocolate's emulsion, or the combined structure of fat, liquids, sugar, and cocoa solids made by tempering the chocolate over gentle and controlled heat. Unfortunately, chocolate can seize in what seems like an instant - and it is incredibly frustrating."
"Vigorously combining seized chocolate with an immersion blender can repair the structure of the chocolate, so that the smooth texture will be restored. While a whisk is typically used to melt and agitate chocolate to its shiny, smooth state, when chocolate seizes, more serious shearing is needed to emulsify the ingredients. You can work quickly with an immersion blender by adding it right to the bowl of the seized chocolate, then blending for about 5 to 10 seconds or until smooth."
Chocolate seizes when its emulsion of fat, liquids, sugar, and cocoa solids separates due to excess moisture, cold ingredients, or rapid/harsh heating. Vigorously blending seized chocolate with an immersion (emulsion) blender shears and re-emulsifies the components, restoring a smooth, shiny texture in about 5–10 seconds without adding ingredients. Directly blending in the bowl avoids transferring lumpy chocolate and further temperature or moisture changes. After blending, gently reheating the bowl over a double boiler helps re-liquefy any solidified chocolate and maintain silkiness. Preventive steps include chopping chocolate, keeping bowls and tools dry, and heating slowly to avoid steam and separation.
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