If your goal is to not throw out out then, yes it can be used for baking-counter intuitively, more liquid still will un-seize it. To continue using it for confections, I am not sure.
Warm the chocolate over a double boiler and stir in a bit of hot water until unseized.
bigpan: can it still be used for confections, i.e., to dip truffles, fruit, etc? Anything where you want it to look pretty?
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