Here’s the golden rule: Never, ever add water. Chocolate and water are mortal enemies—they create a grainy, clumpy mess called “seizing.” It’s like trying to mix oil and vinegar, but worse.
If your chocolate seizes, there’s no going back. You can’t un-seize a seized chocolate. Treat that bowl like a precious artifact and keep it bone-dry.
Milk or Cream? Only If You’re Making Ganache
If you want a super-thin, runny chocolate for drizzling, a splash of warm heavy cream works beautifully. But this creates a ganache, not pure melted chocolate. It’s creamy and dreamy, but it won’t harden like regular chocolate.
So, if you’re coating truffles, stick to oil or butter. If you’re making a sauce for pancakes, go wild with the cream. Pancakes are a judgment-free zone.
