i have a recipe for italian buttercream. basically you cook a big cup of sugar with some corn syrup until it reaches about 270 or soft ball. then you pour the soft ball syrup into soft egg whites. then you beat the whites until stiff peaks and throw ina bunch of softened butter. i'm fine at this point but i decided to improvise and today i added cooled melted chocolate at this point and the whole thing curdled and turned into this syrupy curdled mess. after it cooled it hardened a bit and it became this wonderful consistency but the curded pieces were stiff there. what did i do wrong? maybe the syrup got too hot? did i put in the chocolate at the wrong time? any theories on my mistake would be so great. my chirstmas cake is ruined! well, almost, there's always tomorrow to make the fool proof ganache...thanks everyone and happy holidays!