Remove the chocolate from heat immediately
Add a small amount of warm liquid if the recipe allows, such as water, milk, cream, or butter
Stir gently until the mixture loosens
Add the liquid a little at a time
Keep the heat very low if reheating
If the chocolate is only slightly seized, whisk in more fat such as cocoa butter, butter, or oil
For ganache or sauce, continue stirring until smooth
If the chocolate is badly seized, use it in a recipe that includes liquid, such as brownies, cake, or mousse
Prevent future seizing by keeping all utensils completely dry
Avoid letting steam or water contact the chocolate
Melt chocolate slowly using low heat or a double boiler