Take the 2-minute tour ×  I have many recipes that require
mixing brandy into melted chocolate. I find, in every case, that
the chocolate seizes and I have chocolate shards instead of a
smooth mass. What am I doing wrong?  share|improve this question
add comment  3 Answers  My guess is that you're adding the
brandy cold, and the chocolate may also only be partially
melted. Try:    • Ensuring that the chocolate is thoroughly
melted;    • Heating the brandy first (to just below boiling);
• Gradually adding the chocolate to the brandy (not vice versa).
Chocolate seizes the worst with small amounts of liquid, so
you're doing the opposite, adding a tiny amount of chocolate at
a time to a relatively large amount of liquid).  share|improve
this answer add comment  I agree with Aaronut's answer. Another
reason you may be having problems with chocolate seizing is that
you aren't adding enough liquid. Are you trying to "go easy" on
the brandy and use less than your recipe calls for? If so, that
is most likely the pr