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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?
It basically tells you when it needs to be replaced.
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