Add crisco? I'm not sure it'd work, but if you have a little crisco to spare you could try it?
Add crisco? I'm not sure it'd work, but if you have a little crisco to spare you could try it?
That didnt work for me.. 
Plus if you add too much it can make the chocolate very soft and it will not harden the same way.
Edna
Once the chocolate has seized its molecular structure has changed so it will never be good again. You can try to make ganashe or other things with it but you are really better off dumping it and starting fresh. (Go ahead, ask me how I know this...) 
You can add 1 tbsp. of solid shortening or an even smaller amount of paramount crystals. That has worked for me when I accidentally seized my chocolate. A chef once told me that you could add small amount of hot water and stir vigorously. I was totally shocked that he said to add more water. I never tried it, but he swore by it. He said to make sure the water is hot and start adding a tbsp at a time to unseize it. It will not have the shine as tempered chocolate but he suggested using it is great for baking or chocolate sauces.
Once the chocolate has seized its molecular structure has changed so it will never be good again. You can try to make ganashe or other things with it but you are really better off dumping it and starting fresh. (Go ahead, ask me how I know this...)
I know the answer,but..im going to go for it...
HOW DO YOU KNOW THIS???... 
Edna 
Once the chocolate has seized its molecular structure has changed so it will never be good again. You can try to make ganashe or other things with it but you are really better off dumping it and starting fresh. (Go ahead, ask me how I know this...)
I know the answer,but..im going to go for it...
HOW DO YOU KNOW THIS???...
Edna
ha ha ha ha ha!! Only you Edna, only you!! Well... the answer is... "been there, done that..." 
My sister had this happen when she was melting about 2 pounds of chocolate. We didn't want to waste it so I did some research and found that if you add vegetable oil, a little at a time, you can get the chocolate to come back. She was using it to dip Oreo truffles and it worked!
jymorgan, I sure hope you're right! I will definitly try it....I'm excited now. I really didn't want to eat all of it. I could never just throw it out....it's chocolate! LOL
Question though, do you have to re-heat it, or just add the oil and start stirring?
I used the Wilton melting pot to melt a pound of white chocolate the other day and it not only didn't melt, it turned into a big blob of what can only be described as "it's dead Jim." 
We tried adding paramount crystals and such but they just sat on top of the blob. 
Needless to say we just pitched it (and from now on we use the "warm" setting to melt the white chocolate.) 
I would try adding some cream, just to see if you can get it back. If if doesn't come back add more cream, make ganache or the best hot chocolate on the planet.
If you do get it back, then what you need to do and don't everyone jump on me for this is get paraffin.
Yep that's what I said, wax. You probably won't need a lot. I can't give you measurements.
My childhood; my grandmothers, aunts and mother didn't know how to temper chocolate, so they added paraffin to the chocolate to give crisp, crunch and shiny to the candies.
You can still find it in grocery stores near the canning stuff.
General rule, once seized it's no good. The crystals have formed. You are now in the are of chocolate sauce.
HowCoolGomo, I don't want to be a spoilsport, but what our grandmothers, aunts and mothers didn't know at the time was that paraffin is a carcinogen, so it' s probably not a good idea to use that method, although I can see where it would give great results in that steamy Texas heat (I'm from there, too!).
I am glad to hear I was not the only one that had issues with the melting pot, I returned mine, I'll stick with my crockpot.
I can't find any info about paraffin being carcinogenic, but this one's an interesting read http://www.ochef.com/674.htm. Of course I have no idea if it's true but it is mind-opening to consider; namely "Do not assume the paraffin for sale (for canning purposes) in your supermarket is food-grade" - good point. I almost picked some up at the mkt but specifically didn't because it did NOT state that it was food grade. Hm.
Meanwhile hope your chocolate worked out! I knew you could try for ganache from seized chocolate but didn't know the other remedies. Good to know; I wouldn't throw it out either!
It's true, in the old days they used paraffin wax in chocolates. Look at any old fashioned cookbook and you'll see that as a common ingredient. Today however we have paramount crystals which are waxy in texture but are a plant based product (sort of like Crisco). There's also good ole Crisco shortening which does the same thing and if you are daring, veggie oil although you are better off using the Crisco or paramount crystals because of the way they react to the chocolate.
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