You mean the ganache melts if chocolate is too hot?
Or do you mean the tempering?
I find tempering chocolate super easy, been doing it for a while when I want my own chocolate bars. But tempered chocolate is quite warm before it settles, of course.
I have some bonbon form somewhere, do you think it would be possible to use them? As in line them first with chocolate, let it settle, then put in the ganache, and then add more chocolate on top.
