Ganache is a pretty straightforward thing to do. Heat the cream, add the cream to the chocolate and if it still has lumps, finish it in a bain marie. I opened a can of cream and saw that there is water residing under the can of the cream. I Thought it was nothing so I miked it in with a spoon and heated it. I added it to my chocolate and it curdled. So was the cream the culprit here or was it something else?