It was a 3 inch chocolate heart filled with hazlenut praline. I asked the proprietor how he made them and he told me he ordered the candy molds from france. They have the best selection of readily available chocolate-making equipment in Paris. If you want phone numbers, email me. Sometimes all-vegetable margarines work if the other chemistry in the recipe is right and you can refrigerate the dough well before baking.
Nothing can replace the taste of fine butter.
When it doesn't work it is runny and won't set regardless how long it is refrigerated. When it does work the recipe is great, so I really want to know how to make it with out fail. If this is a regular ganache you bring the cream to a boil, add the corn cyrup to prevent graininess, remove it from the heat and whisk the chocolate in until smooth. Cool to a usable temperature, depending on what your use is to be. Different chocolates have different optimal melting temperatures and these should be respected, even in a ganache.