Seizing chocolate is a cardinal confectionary sin…unless you want to make this amazing treat.
Thanks to Ann Reardon at How to Cook That for cracking the code.
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INGREDIENTS
50g of real milk chocolate (meaning it has to contain cocoa butter)
1/2 tsp of liquid (water, skim milk, etc)
SUPPLIES
A spoon
A cutting board
Some parchment
A rolling pin
An offset spatula
DIRECTIONS
Melt the chocolate in the microwave for 30 seconds and give it a stir. We’re not worried about tempering, and you’ll see why in just a moment.
If it’s not fully melted, put it back in the microwave for 10 seconds and give it another good stir. Repeat until it’s fully melted.
Add the liquid and stir until it turns into a congealed mass.
Place the lump of chocolate on a lined cutting board, cover it with another sheet of parchment, and roll it out as flat and thin as you can.
Use the spatula to separate the chocolate from the parchment and fold and shape it into a bar.
If you want to get extra fancy, you can score the top to give it that authentic “tree bark” appearance.
Continue with the rest of the chocolate and leave the bars on the counter for a few hours to set.
