Follow up on white chocolate seizing...

[traca]

I started working in a kitchen alongside a longtime mentor of mine. She also happens to be a former instructor of the Cordon Bleu and peppers our time in the kitchen with teaching lessons.

Today I was told to melt some white chocolate and drizzle the top of some brownies with it. I melted the chocolate in the microwave and when I reached for a rubber spatula, she stopped me.

"Rubber is porous, which means it traps moisture and odors. When you use rubber and chocolate, the hot chocolate wicks out any residual moisture and can cause your chocolate to seize." She added, "So when you're working with chocolate, you only want to use metal or glass." (I grabbed a metal spoon instead.)

Ah...the lessons never end!

 

[moyn]

silicone also works...

there are spatulas made out of silicone that you can use with chocolate as well - we used them in class at LCB

 

[traca]

Maybe that's why I never noticed it. I use silicone spatulas at home. Hmm. Thanks Sandra!

 

[moyn]

You can use Silpat as well

if you want to make flat shapes that won't be tempered, etc...