Sometime I can successfully add extracts and liquors to melted chocolate, other times it seizes. What accounts for this? Is it the alcohol content? I hate wasting all the chocolate, let alone the frustration of having to start over.
You want to use oil based flavorings to flavor chocolate. Lorann makes tons of flavors of these.
I'm not sure about the liquors part of it.
Water seizes chocolate, you need to use oil based flavors. I've never atempted flavoring with alcohol.
Water makes chocolate seize- so that would be it. I assume the higher amount of water would make it seize up- oils are best. Maybe check the alcohol% of the liqors that work and use that as a guide? And perhaps check the ingredients to see where water is on the list. The closer to the top- the more of the chance it will affect your chocolate.
I hope that helps!!