Mocha Chip Pie
Total TimePrep: 35 min. + chilling
After adding the melted chocolate to the gelatin/coffee mixture, the chocolate turned grainy. I inquired on the interent what caused this and learned that adding melted chocolate to any liquid involving water, the chocolate will "seize" (turn grainy) and there is nothing one can do to fix it. If this is the case, why would a recipe contain ingredients and steps that would lead to this problem? Based on the description of chocolate "seizing" I don't see how I could have done anything different to avoid this problem. The mixture was very tasty but the chocolate was grainy and not attractive. This recipe needs to be reworked to avoid this situation. Very disappointed ingredients were wasted.