In a double boiler over low heat, melt Alto el sol 65% chocolate.
Warm chamomile breeze tea syrup and glucose powder.
Add into the melted chocolate. Lastly, add butter.

Boil chamomile breeze tea with water and infuse.

Chop green apple with the skin and the seeds.
Put water, dry barberry and chopped green apple in the pressure cooker and cook for 10 minutes.
Remove from the heat, blend, and strain. Add liquid glucose, sugar, and cook at 101°C.
Remove from the heat and add lemon juice. Keep in the chiller until set.

Temper Papouasie 35% and deodorized cocoa butter.
Mix crumble, Pailleté Feuilletine™ | Cacao Barry, Praline 50% Noisettes, chopped dry barberry, and roasted fennel seeds.
Add the tempered chocolate and cocoa butter mixture into the second mixture. Stir to combine well.

Preheat the oven to 180°C.
Combine all ingredients together and sprinkle on the sheet, breaking up any clumps.
Bake in the preheated oven for 15-20 minutes.

Warm the cocoa butter. Add the organic activated charcoal powder and hand blend.

Warm the cocoa butter. Add the red color powder and hand blend.