Why Won't My Chocolate Melt?

by Jill
(Long Island, NY)

Why won't my chocolate melt properly?

I am trying to make Halloween lollipops and the colored wafers melted perfectly but the milk chocolate ones are not melting at all!

All I have is a big ball of mess! How can I get the chocolate to melt properly? I am warming all of the wafers in a double boiler so I don't know what the problem is.

Hi Jill,

I understand your frustration. I've had the same thing happen to me. Usually, chocolate seizes (or becomes a ball of mess) if you even get the tiniest hint of water or steam in it.

That is probably what has happened in your situation. Even though I try to be very careful, sometimes my chocolate melts seize, too.

Be sure your water is not boiling in the double boiler. You only want it to simmer.

You can sometimes "rescue" seized chocolate by adding some vegetable oil or vegetable shortening to it (about a tsp.) and trying again.

Something else that is quite helpful when melting chocolate for Halloween lollipops or other molded chocolates is to add some Paramount Crystals to the chocolate. You can get them for a couple of dollars at Candyland Crafts. It makes the chocolate thinner and creamier.

Hope that helps. When your Halloween lollipops are done, please take a photo and show them off on our Halloween page. :) We'd love to see them.


Comments for Why Won't My Chocolate Melt?

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Dec 21, 2012
When Chocolate Seizes While Melting NEW
by: Angie from chocolate-candy-mall.com

Don't throw out your "ruined chocolate." You can still use it in other recipes - chop it up and put it in brownies, cake, cookies, etc.

I mentioned above about trying to save the chocolate by adding a couple teaspoons or so of vegetable oil, but Yvonne posted today about how she saved her ruined melted chocolate by adding coconut oil! That's worth a try, too.

Dec 21, 2012
thank you
by: Anonymous

could not figure out what I had done wrong. My chocolate chips wont melt properly. one big mess! I was boiling the water & Im sure some got in it! This explains it so well. Thank you. will try again with a new bag of chips!

Mar 06, 2011
Temper the Chocolate
by: Angie

Your best option is probably to temper the chocolate to get it to be the most stable and not melt in the shop.

Of course, if the shop is too warm, it is going to melt regardless of what you do.

Mar 05, 2011
dont want to melt chocolate
by: Parth

i make chocolates for selling, but problem is my chocolate melts in the retailers shop. what shud i do please suggest me some measures.

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