Q: When working with chocolate, making fondue or ganache, if the chocolate seizes which is the proper way to bring it back? And if it gets grainy, how can I fix that?

A: It depends on the recipe that you are working with. Sometimes, if you add corn syrup or more fat into the recipe, it will loosen it up. It usually happens because you are melting the chocolate with nothing in it. It needs to be melted with nothing in it, or with fat or milk. In a ganache, you would use a pint of cream to a pound of chocolate. Make sure you're not heating it too much, and to be safe, always melt chocolate over a double boiler.

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