I have been in a class where a small amount of water was added to the chocolate, it was stirred vigerously (immediately from when the chcolate was added) and it did not seize. It does thicken the chocolate but I think if you did that the chocolate would be too thick to work with for dipping. I asked for a scientific explanation of why the chocolate did not seize but didn't really get an adequate explanation.
The chcolate is not useless after it has seized. It can be used for ganaches. It just cannot be used for tempering even if remelted.
You might try double dipping the chocolates for a thicker coating or as Robyn suggested look for a chocolate with a thicker viscosity when tempered that would give a thicker coating.www.chocosphere.com hasproduct information, at least on some brands, about differing viscosities of the various chocolates.