Ingredients:
7 ounces (200 grams) dark chocolate (65% to 70% cocoa content), cut in little pieces, OR dark chocolate chips
1 1/3 cups heavy cream
5 teaspoons candied orange peel cut in ver y small pieces OR 1 teaspoon orange extract plus the grated zest of one orange
2 tablespoons (1 ounce/28 grams) unsalted butter, preferably European-style

Method:
In a saucepan over low heat, gently stir together the chocolate and the heavy cream until the chocolate is melted and perfectly blended in.

Let cool a few minutes and stir in the orange peel, or orange extract and zest, and the butter.

Pour into a bowl and let cool for 30 minutes at room temperature before piping.

Chocolate orange ganache macarons