Pulse the cranberries with the sucre neige in a food processor just until small pieces form. Do not overprocess as to form a paste. Place in the freezer for 10-15 min. to ensure the pieces do not stick together

Melt and mix together.

Combine with the melted chocolate and cocoa butter

Gently fold into the chocolate mixture together with the cranberries. 

Spread into a 17 mm frame. Allow to set up overnight at room temperature. Cut into 15 mm x 80 mm pieces. Partially enrobe with pre-crystallised milk chocolate Callebaut® Select 823NV. Garnish with Callebaut® Crispearls™ Dark CED-CC-45CRISP.