Is there any way to resurrect seized up chocolate?

bigpan: can it still be used for confections, i.e., to dip truffles, fruit, etc? Anything where you want it to look pretty?

Warm the chocolate over a double boiler and stir in a bit of hot water until unseized.

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.