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maxine in ri at wrote on 5/19/05 6:48 PM:

> 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.

Ahh, but there's more fat than water in cream or butter. Way more.
I've only ever melted chocolate in butter, not margarine, so honestly I
don't know if it's the water in the margarine or not. But I wouldn't use
margarine with chocolate. The flavor isn't right, to me.
>
> Any help understanding the "chemistry" here would be appreciated.
>
> maxine in ri