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Why Is Chocolate Not Melting?

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  1. I encountered a similar situation while experimenting in the kitchen. When chocolate doesn’t melt as expected, it’s likely due to moisture exposure or overheating. Moisture causes chocolate to seize, forming a grainy texture. To avoid this, ensure all utensils are dry and that no water comes in contact with the chocolate. Overheating can also be an issue. Chocolate is sensitive to high temperatures, and if it’s heated too quickly or at too high a temperature, it can become lumpy or scorched. Use a low heat setting and stir frequently. These precautions should help you achieve the perfect, smooth melt for your chocolate.

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