rraaflaub

Are you sure you placed the cocoa butter side down? I'm not suggesting you wouldn't know better, but you never know, sometimes it is hard to tell which way is up w/o touching the surface to feel for pattern. I admit that I have done this on an occassional piece in the midst of a long, monotonous dipping session. Otherwise, unless you waited a while after dipping (or did not reheat the chocolate a bit after achieving a temper, I know some pastry chefs who do this), the cocoa butter definitely should have come off. I also presume you had the transfer sheet at room temperature, not chilled.

I realize I'm pretty late on noticing this thread, but I don't think enough people know about Larry Burdick. He is very good, and makes excellent French style chocolates.

Try, with the ganache warmed up, using the stick blender/robotcoupe/mixer. If it is simply separated, it will sound sloshy at first...when it comes back together sufficiently, it will get smooth and quiet. If in doubt...try sticking a small sample in the cooler for a little while to see if it goes grainy. Good luck!

Terrasanct is probably right about what happened with your ganache...just a note though; cold ganaches also cannot take much agitation without gentle re-warming. A subsequently broken ganache would look grainy as well. It doesn't sound like this was your problem, but something to remember. Also, while many cringe at the idea of re-emulsifying a ganache with either a robotcoupe (a non-garlicy one) or a stick blender...it works very well if there is no concern about any reduction in shelf life from incorporating some extra air.