You have mixed chocolate and sunflower oil in a bowl. It's really fluid. Consequently you are going to add some water. Why does the mixture suddenly coagulate (like a fluid ganache or a thick sauce)? Any justified answers are welcome.
Well it does not seize, its getting thicker...so that's the point i am asking any explanations about. Maybe it has a link with chocolate seizing, but it is not plain chocolate to get lumpy. Rather, it contains sunflower oil as well.