Why does chocolate seize
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Two reasons: Too much heat can cause chocolate to scorch -- a total loss.
The usual reason though is that a single drop of water can cause melted chocolate to seize. Melted chocolate may look wet but it's actually very, very dry. The water acts as a binding agent causing the clumping.
Unintuitively perhaps, adding more liquid can save a batch of seized chocolate. If your recipe calls for additional liquid, you can add that or start over and convert the seized chocolate into ganache by adding heavy cream.
(And the creamiest, too.)
Japanese-Style Scrambled Eggs
Trader Joe's Summer Party Picks
Go On, Spread Out
My New Jersey Boardwalk
Your #1 Loves