On Thu, 19 May 2005 18:48:14 -0400, maxine in ri >
wrote:

>I'm no expert when it comes to cooking with chocolate, just follow the
>directions and it works, mostly.
>
>Someone was telling me about a recipe she had that seized. It called
>for baking chocolate and margarine. One person advised her not to use
>margarine because it has water in it and that was why the chocolate
>seized.
>
>But I got to thinking, ganache uses cream and butter, both of which
>have some water content.
>
>Any help understanding the "chemistry" here would be appreciated.
>
>maxine in ri

It's the proportion. If you add a small amount of water to granulated
sugar, it will "seize," i.,e. form a clump. You've seen it when
people stir their coffee then use the spoon to get more sugar; the
drops of coffee form clumps in the sugar. But if you add sugar to a
lot of water it will dissolve.

Something like that :>

Sue(tm)
Lead me not into temptation... I can find it myself!