Share 'Panning Dark Chocolate'

I am having some issues with panning dark chocolate and would really appreciate some help please. I am using Sicao 62% (I blend 70% and 53% as that is all that my supplier can supply me). I have no real issue when I do coffee beans but when I pan razz cherries, raspberry jellies or freeze dried strawberries it's a different matter. I can do any of these with milk or white chocolate simply by leav…