[Mr Query]

I didn't want to post this on one of the other categories so I posted it on here.

I just noticed a peculiar reaction between some sliced bananas and melted chocolate. What happens, is that when the bananas are added, the chocolate became a more 'clunky' consistency, then the bananas become cooked slightly and just slide off the chocolate as you would expect.

What I find interesting is that the consistency of the chocolate had changed, from smooth to a chocolate paste, and wanted to know how come? if there was a change in the fats consistencies, or affected anything in it. I have been looking around on the internet to get a better idea on what is happening, but I am unsure what it is.

If anyone could mention what is happening, it would be much appreciated.

[Arkcon]

Cooking foods that contain water with chocolate is tricky.  Basically, even a tiny amount of water causes the saturated fats in chocolate to seize up.  You can find a number of sources online for this phenomena, and how to avoid it.