Thai Basil-Olive Oil Bonbons
For the Olive Oil-White Chocolate Ganache:
Heat the cream and glucose together in a small pot. When the mixture bubbles, remove from the heat and add the Thai basil and lemon zest. Steep off the heat for 10 minutes and strain. Bring the strained cream mixture to the boil and mix in the white until melted. Remove the mixture from the heat and cool to 45ºC. Mix in the olive oil to emulsify.
To Assemble and Serve:
Use the yellow and green cocoa butter to decorate the chocolate molds as desired. Temper the white chocolate and fill molds to create bonbon shells. When set, pipe the Olive Oil-White Chocolate Ganache into the prepared molds. Allow the ganache to crystallize and cap with remaining white chocolate.