Chop 200 grams of chocolate (approximately 7 ounces) and melt over hot water bath. Add rose oil. Pour half of melted chocolate into chocolate forms,brush upwards to form a border. Refrigerate for 30 minutes. Repeat process one more time.
Melt 100 grams (approximately 3 1/2 ounce) of chocolate together with cream and butter over hot water bath. Add mirabelle jam and Rosé, mix well. Pour filling into a piping bag and pipe into hollow chocolates. Refrigerate chocolates for about 2 hours.
Melt remaining chocolate and coat chocolates with it. Refrigerate for 1 hour. Garnish with goji berries and serve.