I needed to melt chocolate last night to decorate some cookies. I had heavy cream in the ref rig, so I added a few tbsp to the cup of chocolate pieces so it would be thinner. I warmed it gently, stirred, and it seized up. So I started over and jut melted chocolate. Why did the cream seize up the chocolate? I saved the blob- wrapped it in plastic and put it in the refrig. What can I do with it? Anything I can use it in? Chop it up or grate it and do something with it? Thanks? It sounds like there wasn't enough cream added. A little liquid will seize the chocolate, but try adding more cream and heating gently. That should bring it back. If you add the chocolate to plenty of milk and melt it down, you'll have a killer hot chocolate. ~ MaryJane I have made truffles before using my lazy girl's fudge recipe: one can condensed milk with two cups of chips, and flavoring/mix-ins. Makes a great fudge, but it can also be scooped into balls when partially set, and then dipped in melted chocolate. Kinda fail-safe for the chocolate skills-impaired like me!

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