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Why Can’t I Melt Chocolate?

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  1. Melting chocolate requires gentle heat to avoid burning or turning grainy. If you’re having trouble melting chocolate, it might be due to excess heat exposure or moisture contact, causing it to seize and become lumpy. To ensure successful melting, use a double boiler or microwave in short intervals, stirring frequently. Chocolate is sensitive; even a small amount of water can make it clump. My personal tip: add a tablespoon of fat like butter or coconut oil to help it become smooth. Also, chop it finely for even melting. Always employ low heat and patience for a silky texture.

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