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Chocolate can seize, that is thicken or harden, rendering it useless for chocolate tempering or chocolate recipes.
If it happens during melting, you CAN try and fix it by immediately whisk in a little vegetable oil until it becomes smooth again. It doesn't always work.
Once fixed with vegetable oil, the chocolate can no longer be used for chocolate tempering because it is no longer considered pure. It can, however, be used in a baking recipe if it isn't burned.
When chocolate has been melted, it needs to be added to the recipe in a certain way, called tempering, not to be confused with the technique.
You can also avoid seizing by melting 1 tablespoon of water or liquid from the recipe with every two ounces of chocolate, but there are some rules. However, the chocolate can no longer be used for chocolate tempering.
