Valrhona Crispy Pearls - Decoration and Texture
Opalys Crunchy Pearls
Opalys Crunchy Pearls 33% (low-sugar Valrhona white chocolate).
Valrhona Opalys Crunchy Pearls 3 kg. Puffed cereals coated in Opalys 33% white chocolate, Valrhona's white chocolate designed to reveal the richness of milk without excessive sweetness. Delicate milky profile with subtle vanilla notes. Professional 3 kg format, a neutral base ideal for pairings with red berries and citrus fruits, or as an elegant decoration for pavlovas and fruit desserts.
Characteristics
- Chocolate
- Opalys
- 33% cocoa
- Texture
- Crunchy
- Puffed cereals
- Use
- Decoration / Insert
- Ready to use
Flavor profile
Main profile
milky
Minor note
vanilla
Signature
white crunchy pearls
Tasting notes
Recommended applications
The pastry and chocolate-making applications best suited to this product.
crunchy insert for fruit desserts
white dessert decoration
pavlova topping
Flavor pairings
Ingredients that bring out and enhance this product in your creations.
Perfect partners for these pearls
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A creative idea to showcase this product in your creations.
Red berry pavlova & white pearls
InspirationFrench meringue, vanilla whipped cream, diced red berries, finished generously with Opalys Crunchy Pearls. A white, crunchy texture in harmony with the pavlova.
Full technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Crunchy Pearls |
| Base | Cereals coated in chocolate |
| Coating chocolate | 33% cocoa |
| Size | 3 kg |
| Storage | 15-18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk, depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What are Valrhona crunchy pearls?
Small balls of puffed cereals (rice, wheat) coated in Valrhona chocolate. The puffed cereal structure gives an explosive texture in the mouth, while the outer chocolate adds flavor. Ready to use: no tempering, baking, or special measuring required.
How do you use crunchy pearls?
Three main uses: (1) Dessert decoration (on top of a mousse or crémeux), (2) Crunchy insert in a layered dessert (before glazing), (3) Inclusion in whipped ganache for texture. Always add at the last minute to preserve their crunch.
Why do my pearls soften?
Moisture is their enemy. Store the bag tightly sealed, away from moisture. Avoid adding them too early to moist preparations: add them just before serving, or protect them with a layer of tempered chocolate in an insert.
How do the flavors of Caramelia, Dulcey and Opalys differ?
Caramelia 36%: mild salted caramel. Dulcey 35%: biscuit-like notes, toasted shortbread, hint of salt. Opalys 33%: lightly sweet white chocolate with delicate vanilla notes. Choose according to the pairing with your dessert (Caramelia for apples/caramel, Opalys for red berries, Dulcey for banana/coffee).
Additional resources
Explore the Valrhona collection, pastry decorations, chocolates and pralines on Patissland.
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Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
