Small amounts of water and chocolate do not make nice.

In fact, the less water you add to melted chocolate, the more likely it will seize. I've read chocolatiers that say adding less than 25% water/liquid to melted chocolate is asking for trouble.

Because liquid splenda is so concentrated that one drop you use is guaranteed to seize your melted chocolate.

Here is a quote from Karla:


I make ganache with cream, unsweetened chocolate and liquid splenda. That works well. But not solid chocolate.