Ruby cranberries treasure
Ruby RB1 is the best match for this kind of applications.
The flavour of the dried berries and the RB1 is so complementary. The berries boost the taste of the chocolate while the chocolate smoothen the berries flavour. It is just the perfect combination.
All dried berries will work for this application.
You need to use a panning machine for this application.
Choose whole cranberries and not slices one to avoid sticking them together during the process.
Apply 100 g of melted chocolate (40-45°C) and let the layer set before applying the next one.
When the right thickness is reach you will need to smoothen them by blowing warm air in the panning machine. The chocolate should be little bit sticky but not melted (25-27°C).
Add pink pepper and dried lavender (very finely chopped).
Let the panning turn without any airflow until they are smooth.
Add 10 g of shiny agent and run the panning machine for 1 min without air flow.
Add shellac and run the panning machine no longer than 3 min.
Let them dry at 18°C overnight before packing.