Melt the couverture chocolate in a saucepan on the hob.
Chill on a cold table, using a spatula to stir continuously.
Pour the lukewarm mixture into a piping bag with a narrow nozzle. Sprinkle the lime zest, pepper, salt and cocoa bean (according to your taste) over a sheet of baking paper and draw a web-like pattern with the chocolate. Add the basil and mint leaves while the chocolate is still soft.
Set aside in the fridge and snap when chilled to make a kind of lid to place on top of each cup. When the Cappuccino is served, you will have an interesting and exotic combination.