QWhy did my chocolate seize? Melting chocolate can be a tricky business. One minute it all looks fine and the next it’s a stiff, grainy, unworkable mess! There are a few things to remember that will ensure a smooth, glossy result. First up, chocolate doesn’t like moisture. So, if you’re melting it over a pan of simmering water, it is essential the water doesn’t touch the bowl and the steam doesn’t come into contact with the chocolate. Use a glass bowl and metal utensils, as plastic and wood can retain moisture. Chocolates with a higher cocoa content can be more volatile to melt, as they contain less fat to emulsify them. Melt them slowly over low heat. If possible, use baking chocolate that’s designed for cooking.