Instructions: Whatever you do, warns Shirley Corriher, do not seize the day. For those who have never encountered the bane of bakers everywhere, seized chocolate is chocolate that has turned into a "solid grainy mass." Corriher, a noted scientist and cookbook author, says the trick to avoiding seizures is melting chocolate with hot liquid: Measure at least 1 tablespoon of liquid for every 2 ounces of chocolate into a small heavy pan or skillet.

The liquid can be taken from some of the water, butter or cream called for in the recipe. Heat the liquid just "until you see a whisp of steam," remove from heat, add the chopped chocolate and stir constantly until melted.

Replace on the heat for a minute or two as needed to completely melt the chocolate.

A temperature of 89 to 90 degrees F is ideal for melting chocolate, says Corriher. Never, she adds, heat it higher than 120 degrees; at around 130 degrees, chocolate separates and burns. Moisture is the other enemy of melting chocolate. The standard method of melting, in a container over simmering water, creates steam and condensation, which is too risky, she says. Instead, Corriher recommends the hot liquid method described above, or microwaving at medium power

(6 ounces of chopped semisweet chocolate should take about 3 minutes at this setting). Be careful not to overcook the chocolate. Chocolate heated in a microwave may still hold its shape, so stirring is necessary to know if the lumps are solid or liquid. Should your chocolate seize up, Corriher has the remedy, which is, strangely enough, more moisture. She demonstrated how a small amount of warm water stirred vigorously into seized chocolate brings it back together, to its smooth, shiny state.

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