I have made Chocolate transfer with Darkchocolate candymelt for 4 times.
All of them was seized up.
I don't put any water or oil.
Please help!!

Try adding some shortening, a tsp at a time, to the chocolate.

Be cafeful not to overheat the chocolate. If you are using a double boiler, the water should NOT be boiling.

You didn't get the message across to me, can you type what you want to know again please? Thank you.

If you're not adding water-based coloring or flavoring, then the problem probably IS the heat. The stuff stiffens up pretty easily, with either high heat or sustained heat. I try to melt just a little at a time, and keep adding new chocolat to the mix as I go along. Seems to help keep the texture smooth.

Hello, JoanB.
I am so Happy to get QUICK reply.
How much do I need to put shortning for about 8oz candy melt ?
I also use microwave to melt the chocolate, though..
Is that bad idea ?

The microwave is fine for candy, but it can get too hot there too. I use 1/2 power and stir every 30 seconds after the first minute (unless it's a very small amount of candy then both times are shorter).

For shortening you should add a little at a time until it's the consistency you want.

I really really THNAK YOU for everyone who helped me.
Yes, you guys are right. The problem was the heat.
I finally made nice chocolate transfer for my son's birhday cake.
THANKS AGAIN.