1. Make a ganache by melting the white chocolate inside the microwave. Fold in cold heavy cream, then fold in pine nuts and salt. Let mixture set inside the refrigerator until ready for use. 2. Fill each truffle shell halfway with the ganache. 3. When set, fill each truffle with the green honey, almost to the top. Finish with the rest of the ganache to seal the truffles. Place a popsicle stick inside each truffle shell and let set vertically inside the refrigerator. 4. Temper dark, white, and green chocolate at 29°C working temperature. Place all three chocolates in one bowl to create a marble effect. 5. Coat truffles by dipping each one into the marbled chocolate. Let them set, then serve. Or drizzle with more green honey.