So, I made ganache for the first time today. It turned out ok with consistency, texture, and shininess. My problem started when I checked the taste. It wasn't sweet at all and it had an almost bitter taste to it. I might blame lack of sleep, but I didn't think my next step through at all! I added some castor sugar (not granulated or powdered, the one in between) thinking it would dissolve ok. It didn't, and now I have a slight granulated texture throughout all my ganache. Is it even possible to fix this to somehow get the sugar dissolved still? I looked here and other sites, but I couldn't find anything. Has anyone else ever had to fix something like this? I'd rather not start over on it again if I don't have to. Thanks!

Possibly (no gauruntees sorry) you could warm it on a double boiler to a temp that is a bit over body temp and very gently stir it until the sugar dissolves. Hopefully you can keep it at a temperature that wont split or seize your ganache but will dissolve your sugar.

If you do happen to seize your ganache, don't bin it, come back here and we can try to fix it, seized ganache is often fixable.

I’d try bubs1stbirthday’s suggestion first. If, after cooling and setting, it’s still gritty, then perhaps you could whisk the ganache for a while; this would change the consistency (softer and creamier) and MAY help the sugar dissolve.

Since your ganache was not sweet, I am guessing that you used a dark or semi-sweet chocolate.  Never heard of that problem before.  The only way I can imagine you could dissolve the sugar it, as stated by bubs1stbirthday and Cher2309b, to gently warm and stir, stir, stir.  Should it start to split, Kara Andretta has a great blog on how to repair ganache.

http://karascouturecakestheblog.blogspot.com/2014/02/how-to-repair-broken-ganache.html?m=1

If all else fails, I would use it anyway.  Once it has buttercream and/or fondant on top of it, I doubt anyone would ever be able to tell the difference.

I had this problem in my early ganache days. I was using a dark chocolate with too high a cacao percentage. I find around 65% works best. It could also be the brand of chocolate; just make sure the chocolate itself has a pleasant taste, ‘cause it won’t get any sweeter with the cream.