Chop the chocolate coating. Melt with the plate-grease in a hot water bath. Roast sesame seeds without fat until golden brown. Take out and let it cool down.
Wash the rosemary. Remove the needles and chop finely. Chop cranberries and oranges separately. Crush coffee beans finely in a mortar.
Line baking tray with baking paper. Spread couverture evenly on top. Sprinkle one third with rosemary and sea salt, another third with cranberries and sesame and the last third with orange and coffee beans.
Place the chocolate in a cool place for about 1 hour. Then cut or break into 6-7 pieces. Store in the refrigerator.