Heat a Bain Marie or double boiler (make sure the bowl doesn’t touch the water).
After your water is boiling, reduce the heat to low and add 3/4 of crushed white chocolate (or chocolate drops) to the heated bowl. When it is almost melted or reached 42 C / 108 F temperature, remove the bowl from heat and add unmelted chocolate inside. Stir until melted, preferably over the second bowl with ice. You should reach 29 C / 84 F.
If your chocolate becomes too thick, you can microwave it on low for about 10 seconds. However don’t raise temperature more than to 32 C / 90 F or you’ll need to start tempering again.
Pour the chocolate in the round molds and rotate in you hand so it covers all the shells. Gently tap the molds to remove air bubbles. Remove the excess on the edges with the knife. Let it set in the cool place at the room temperature with the mold turned upside down.
Decorating the plate:
Whip heavy cream with sugar for 5 minutes or until reaches stiff peaks. Grab a teaspoon and with a back of the spoon smear it on the plate. Also spoon out very small dollops of whipped cream and with a help of your fingers place them around the plate, leaving the center of the plate free.
Put almond slices one by one on a plate, dipping one side in the heavy cream to stick to the plate. Sprinkle around the plate marshmallows and golden sugar pearls.
To make the filling for the snowballs:
In the separate bowl whip cream cheese with lemon juice for 1 minute. With a spatula slowly incorporate leftover whipped cream into cream cheese.
Put a tablespoon of cream filling in the center of the plate. Place the cream filling in the piping bag or in piston cake decorator with big nozzle.
Remove white chocolate shells from the molds.*
Stick one half of of chocolate shell bottom side down in the center of the plate. Add few pomegranate seeds and pipe in cream filling until the top. Insert few pomegranate seeds, dried strawberry pieces.
Cover with the lid or other half of white chocolate. Let it sit in the fridge for half an hour.
Remove the cap and add flower and mint leaves. Cover with white chocolate cap. Using a fine sieve, sprinkle sugar powder around the plate.
* If you want super smooth joints of the round shells, put white chocolate shells with side down in a hot pan for a second and remove immediately.You can add few drops of vanilla or mint syrup to the cream.This dessert can last up to 3 days in the fridge.