Break up the dark chocolate into bite size pieces and place into a medium sized mixing bowl with the butter, place the cream in saucepan and place over a medium heat until boiling
Once boiled pour the cream over the chocolate and set aside
In a large mixing bowl pass the icing sugar through the sieve and set aside
Place the almond meal in the bowl of a bladed mixer and blitz until you achieve a fine powder, remove from the mixer and pass through the fine mesh sieve into the same bowl as the icing sugar
Split the vanilla bean and scrape out the seeds, chop the seeds on the chopping board then add to the icing mix and rub together with your hands and set aside
Return to the chocolate mix and fold the warm cream through until smooth and set aside again
Place 75gm of egg whites in the bowl of an electric mixer and turn it on to high speed. Place the water and sugar in a small pot and place over high heat until boiling
Place the other 75gm of egg whites into the icing and almond mix and fold through until you end up with a thick paste Once the sugar has boiled place the thermometer in the pot and cook until you reach 115 degrees celcius
Remove from the heat and slowly pour the sugar syrup over the beating egg whites in the mixer, do not stop the mixer. Continue to beat until all the sugar syrup has been added
Keep the mixer beating until the mixing bowl is cool to the touch
Once cool remove the whisk from the bowl, using a rubber spatula add half the meringue to the almond and icing mix and mix well
Add the other half and mix through until even in colour and smooth
Fill the piping bag and pipe 6 small dots of mix on to each baking tray and place the baking paper on top and rub the mix in to prevent the paper from curling during baking Pipe the mixture on the baking paper about the size of a 20 cent coin or large walnut, leave room in-between each macaron to ensure even baking
Once you have filled a tray tap the tray on the bench with some vigour to knock out any air bubbles Continue piping until all the trays are full and no mix is left
The most important part of the process is next, leave the trays out for at least 15-20 mins until a skin forms on the surface of the mix, gently touch the surface to make sure they have dried sufficiently
The mix should not stick to your finger at all, once fully dry place in a pre-heated oven on DRY oven setting, ensure no moisture settings are set. 135 degrees for 15-20 mins
Once baked remove 1 macaron to ensure the base is dry and baked through, if satisfied remove from the oven and place directly on a cooling rack to cool
Once cool match pairs of macarons that are the same size and set aside
Fill the piping bag with room temperature chocolate ganache fitted with the same nozzle and pipe ganache on to each half. Place the other half on top of the ganache and slightly press down to even out the filling, serve with strong coffee or dessert wines