Ha ha I'm predictable now with my nit-picking about ingredients!!! As long as I'm not patronising... there's nothing more annoying!

I think you could try experimenting with arrowroot powder to make saucey things shiny. The only example I have personally is when I used arrowroot to thicken the caramel in these Honey-Caramel Squares. They're not the best photos ever but you can see it looks like thick shiny custard. Arrowroot is paleo friendly, and a clear alternative to cornstarch for certain things when you want to avoid that cloudy look. I do think it'd work well for your ganache, and most supermarkets sell it now.

I will be in touch soon with more details about my project! :-)