In a non stick pan, add 1/2 tbsp butter. When the butter melts, add honey and stir continuously on medium flame for about 1 minute.
Now, add strawberry puree and give it a stir until they merge well and get thick consistency. Add black pepper powder lastly and mix it properly. Filling is ready. Transfer it immediately in a bowl. Let it come to room temperature.
Melt white chocolate in double boiler. Temper it well. Add in red color and get the desired tomato red chocolate. Stir continuously.
Now, make shells in chocolate mould, using white chocolate. Let it set in fridge for 5 minutes
Once the shells set, pour some strawberry filling to each one and cover the remaining mould with melted chocolate. Set it in fridge for about an hour.
Unmould the chocolates and stick them properly on big swirled marble chocolates.