This morning before leaving for work I mixed a batch of ganache to be ready to roll this evening. This is the second time I have tried this, first time worked like a charm. This time, however after mixing the bittersweet chocolate and heavy cream and letting it sit there was separation occurring and a watery layer forming on top. I had to leave so stuck it in the fridge. Any idea why this happened, and what I will find when I return to it later? It sounds like your cream may have been too hot when you poured it over the chocolate, making the chocolate separate. It will probably look the same when you get home. The fastest way to fix it will be to melt the ganache down and stir in a little warm cream. Or give us a call on the Baker's Hotline and we'll be able to walk you through it! ~Mel

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