A word applied culinarily to melted chocolate that becomes a thick, lumpy mass. Seizing occurs when a minute amount of liquid or steam comes in contact with melted chocolate, in which case the chocolate clumps and hardens. To correct seized chocolate, add a small amount (no more than 1 tablespoon per 6 ounces of chocolate) of clarified butter, cocoa butter or vegetable oil into the chocolate, stirring until once again smooth. Be aware that the added fat may affect the texture of the final product. See also chocolate.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.