After mixing the gananche, upon letting it sit it started separating and developing a watery layer on top. I had to leave for work so stuck it in the fridge. I used heavy whipping cream and Callebeault (sp?) bittersweet chocolate. It's only the second time I have tried this, the first time worked like a charm, only difference was different brand of chocolate. Why did it do this, and will it be usable? Please give us a call on the Baker's Hotline and we'll be happy to help! ~Mel

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