help! My dark choc ganache split . I blended it and it came back glossy and smooth but as I was covering the cake, it started splitting again and oil dripping out. Left the cakes overnight. It is now dull with white flecks of fat through it - but seems to taste ok?? Starting again means baking 2 choc muds, 2 vanillas and 1kg of ganache - any ideas - will it be OK. Ganache has set but dull and with a few smears of seperated fat - but it is not lumpy - I am covering it with fondant but worried it will taste greasy. Any ideas? 
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