This phenomenon is anti-sand phenomenon. In order to avoid this, 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 there is a situation of chocolate anti-sand, we need to put chocolate in large and small bowls, then put it in a pot to heat it slowly with water, control the water temperature, and constantly stir the chocolate with chopsticks until it becomes sticky and smooth.