Happy Thanksgiving. I'm making a chocolate tart filling that made in the past without incident. Basically: 1lb bitter sweet pinch salt 1c cream 1/2 lb butter 2tbsp sugar Heat the cream, salt, sugar to boil, add chocolate & butter til melted. I decided to try adding 1tbsp of Chambord to the melt to try a add a slight raspberry flavor. As everything began to come together, it quickly started to separate with the chocolate becoming lumpy and a layer of clear oil/water on the surface. Gross! I'm guessing it's the alcohol. If not, could it be the butter? I was using an el cheapo Smart & Final brand. Meanwhile, off to the store for more chocolate and better butter....skipping the Chambord this time.