This rich ganache recipe comes from John Barricelli's "SoNo Baking Company Cookbook," and it's part of his recipe for Chocolate-Filled Almond Macaroons.
Place both chocolates in a large heatproof bowl; set aside.
In a medium saucepan, mix together cream, honey, and salt. Scrape the vanilla bean seeds into saucepan and add vanilla bean, if using. Bring mixture to a boil over medium heat. Pour over chocolate and let stand until chocolate is melted, about 5 minutes; whisk until smooth.
Strain chocolate mixture through a fine mesh sieve, discarding solids. Stir in vanilla extract, if using. Cover with plastic wrap and let stand at room temperature until ganache stiffens, at least 6 hours and up to overnight.