How to make Dark Chocolate Ganache for Macarons

• Chop dark chocolate with a sharp knife if needed and place it in the plastic cup or bowl. If you are using chocolate that comes in collets then no need to chop it.
• In a small saucepan, heat heavy cream and glucose syrup. The mixture should be hot and steaming, but do not boil it!
• Add the hot cream mixture to the dark chocolate and let it sit for 2-3 minutes. If you are doubling this recipe, then let the mixture sit longer.
• With the help of a rubber spatula, stir the chocolate and make sure it all melted. Scrape the sides and bottom of the cup or bowl. 
• Emulsify the ganache with an immersion blender. Hold the blender at an angle and keep it at the bottom to prevent incorporating too many air bubbles.
• Add a pinch of salt and butter. Emulsify again for 5-10 seconds. The ganache should be smooth and silky. 
• Transfer the ganache to a flat container and cover it with plastic wrap "to contact."
• Let the ganache set for about 1 hour at room temperature. I would not recommend putting dark chocolate ganache into the fridge before pipping as it will change the silky texture.