Sea vegetable fudge bonbon

I painted semi-sphere moulds with a combination 4 coloured cocoa butters letting each one dry before applying the next:
-Dark green
-Dark blue
-White
-Cocoa butter coloured with edible silver shimmer
I used a combination of my finger and a pastry brush to achieve the ‘Northern lights’ effect.
I used tempered zephyr to encase my bonbon.

I use both seeding method and the addition Mycryo cocoa butter to temper my chocolate.
I melted 500g zephyr white chocolate to between 45 and 50 degree in the microwave
I added 100g unmelted chocolate gradually while stirring my chocolate.
When the chocolate reached between 32 and 34 degrees I added 5g of melted (but not hot) Mycryo cocao butter.
Finally when my chocolate is between 29 and 30 degrees I start to work with it.