Share 'Light Corn Syrup in Artisanal Chocolates?'

Hi all -  I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in my ganache recipes. I wanted to just gauge opinions on reasoning behind it. I'd be making super premium fine artisanal chocolates so would it be acceptable to have it in my various ganache recipes or should I go with a more natural alternative like glucose, etc…