As a confectionery expert with years of experience in the chocolate industry, I can tell you that "seized up chocolate" refers to chocolate that has lost its temper and has become thick, grainy, or lumpy. This usually happens when the chocolate is exposed to heat and then cooled too quickly, or when it is not tempered correctly before being used. Tempering is a process that ensures the correct formation of cocoa butter crystals, which gives chocolate its characteristic shine and snap.

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Once chocolate has seized it's not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth. Or try adding a few drops of vegetable oil or clarified butter (as it's water content has been removed).read more >>