Ask Macaronites all over the world what their favorite flavor is, and you can't go wrong with Chocolate. Because Macaron shells are naturally intoxicatingly sweet, you might want to balance out the filling to make sure it ties in the flavors. There are hundreds of chocolate brands in the market, but a choc ganache for macarons should be made with chocolate which consists of 60% cacao and above. The idea of eating unsweetened chocolate may not be inviting, but it's essential in this case to make sure what you are making is not a pretty blob of sugar. Also, chocolate which have higher content of milk or cocoa butter ( regular cooking chocolate you find in the stores) will not solidify easily. It will be runny and cakey and you won't achieve the smooth silky texture of a good chocolate ganache.
Chances are, if you compromise the quality of your chocolate, your choc macarons will be ruined. Don't worry too much about it being too bitter. Ganache is made with heated up whipped cream and whipped cream is naturally sweetened.
Another tip for making Chocolate ganache for macarons' filling, is to make them a day in advance and put them in the chiller. You want the compounds to gel together nicely so that they don't start melting in room temperature.
A french woman once told me, "you've got to respect your chocolate, treat it with love and care". And going by those words of wisdom, it's always worked wonders for me.
=)
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