Last night I was trying to make a big batch of ganache to use for covering a cake. I don't make ganache often so I'm not that familiar with the proper consistencies. I heated the cream on the stove and then poured it over the chopped chocolate and let it sit for a couple of minutes before stirring to melt the remaining chunks. It seemed to all melt but became a bit grainy looking, but still stirrable like warm ganache. I heated it a little more in the microwave in a few small bursts but didn't want to overheat it, and that didn't seem to help. I let it set on the counter overnight and it did set somewhat, it became thicker and the top was a bit hard to break through with a spatula, but it was still very grainy.
My googling has told me: 1) You can fix grainy ganache by adding more cream or chocolate. but also: 2) You cannot fix seized/burnt ganache. How do I know if this is 'seized' or just grainy? Is it worth trying to save or should I start over? I don't want to waste even more chocolate and cream trying to fix something that can't be fixed!
Edit to add: I forgot to take a picture, but this is about what it looked like last night when I left it:
If it seized you'll know...It basically turns into a huge hard lump that you can't stir at all. If you can still stir it then try adding more hot cream like the article said.