I'm no expert when it comes to cooking with chocolate, just follow the
directions and it works, mostly.

Someone was telling me about a recipe she had that seized. It called
for baking chocolate and margarine. One person advised her not to use
margarine because it has water in it and that was why the chocolate
seized.

But I got to thinking, ganache uses cream and butter, both of which
have some water content.

Any help understanding the "chemistry" here would be appreciated.

maxine in ri