Crisp pearls white in 800g packets. Tiny, shiny pearls in white chocolate with a crunchy, toasted biscuit kernel. Minimum of 85% chocolate, 30% cocoa, 15% crunchy biscuit. The crunchy touch that has the taste, the texture and the looks. Callebaut now makes it easier for you to add taste, texture and refined looks to pastries, desserts and confectionery. With Crispearls you’ll have a beautiful, tasty and crunchy way of decorating and finishing your creation: pure beauty can come in small things. Tiny in size… giant in taste. Crispearls are like tiny beads of caviar: on;y 2 to 3 mm in diameter. But when you crack open the packaging, you’ll be stunned by the aroma and taste of chocolate! They are made from the finest chocolate couvertures. This guarantees an overwhelming taste sensation- even for such a tiny pearl. Crunchiness inside: the core of every pearl is a toasted biscuit kernel. It gives the Crispearls and incredible and surprising crunch. One that lasts! Even in liquid based interiors such as mousse, ice cream etc. What looks can do; Callebaut’s special dragee process guarantees the unique pearl-like gloss and roundness of every Crispearl. Crispearls make your creations even more irresistible with their refined, sober and at the same time playful look. Applications: a great idea for reselling. Crispearls are simply irresistible by themselves: a delicious delicacy for your customers to enjoy at any time of the day. Repacking them in an original way makes Crispearls the perfect impulse buy: to see them is to buy them. Refined decoration: Crispearls form a beautiful, crunchy decoration on desserts, pastries and confectionery. Apply on a sticky surface such as marmalade, glazing, soft chocolate, etc. For an extra festive or exclusive look, you can colour the Crispearls in gold or silver with the airbrush spray gun. For textured pastry interiors: Crispearls can be mixed into creamy pastry components-such as panna cotta, crème brulee or any other insert, and frozen (in a Flexipan mould). They give pastry interiors a tasty, crunchy bite in less than a minute. Colour and contrast in mousses and ice cream: Crispearls keep their taste and crunch, even when mixed into ice cream and kept deep frozen. Mixed into chocolate mousse, Crispearls enrich it with a seductive contrast in texture. The pearls will remain crunchy in this application too.