This happens easily because chocolate comes into contact with too much water during heating and melting.

This phenomenon is sand prevention. In order to avoid this situation, we can cut the chocolate into small pieces as much as possible, and pay attention to isolate the water when heating. At the same time, the water temperature should not be too high to let the chocolate melt slowly and naturally.

When the chocolate is sand-proof, we need to put the chocolate into large and small bowls respectively, then put it into a pot and heat it slowly with water, control the water temperature, and constantly stir the chocolate with chopsticks until it becomes sticky and smooth.