My boyfriend was making me fondue and when he served it it was all seperated with the liquid seperate from the chocolate--and the chocolate was bumpy, not smooth at all. I thought maybe he had overheated it and it seized so I started again with new chocolate, it is looking nice and smooth and then we add the grand marnier (as part of the recipe on epicurious) and suddenly it becomes all bumpy and seperating. Any idea what happened and whether there is any way to fix the leftovers?
p.s. link to the recipe we were using below