Does anyone know of *ANY* use for partially siezed chocolate? Someone in our kitchen melted about 5 pounds all at once (probably to dip 50 strawberries, =( grrrrrr) and I found it hidden on my shelf last week. There's got to be something it can be used for.....help!

I know that you can soften the chocolate over a bain marie and then vigorously stir in vegetable shortening until it becomes fluid again. For 5# of chocolate, it will probably take 1/4-1/2 cup of shortening. Maybe you can use it to bake with or even to dip things.

Whatever you come up with, please let us know how it works out.

Why couldn't you use it as if it was still good? I would. For instance, chop it up into chunks and use them in cookies. I probably wouldn't melt it any more or use it as a melted chocolate ingred. in your recipe, just use it "as is".