I'm Ed Engoron from Choclatique. I am "The Chocolate Doctor." And today, I'm going to perform a little major - well, not so major - surgery. Have you ever had your ganache break? Well, when ganache breaks, it starts to separate and starts to get a little on the grainy side. And, you might think, "Well, what do I do with it now? Do I throw it away?" Of course you don't throw it away! You never throw chocolate away unless you burn it. So, we want to save this, and if it's either separating where the cream is separating from the chocolate, or it's getting grainy, it's very simple to fix. Just add a little bit of chocolate to the warm ganache, give it a quick stir. And, you see how it starts pulling back together again? Just look at that. Starts to get beautiful and creamy. And, you can just add a little more chocolate if that's what you choose to do, make it a little bit thicker and creamier. Now, you've got an unbroken, beautiful ganache, ready to go. I'm Ed Engoron from Choclatique, "The Chocolate Doctor." Take two truffles and call me in the morning.