Valrhona Crunchy Pearls - Decoration and Texture
Caramelia Crunchy Pearls
Caramelia 36% coated Crunchy Pearls. Explosive salted caramel texture.
Valrhona Caramelia Crunchy Pearls 3kg. Small puffed cereal pearls coated with 36% Caramelia milk chocolate (salted caramel). An explosively crunchy texture in the mouth, with a mild caramel and milky profile. Professional 3kg format for workshops, ideal as a crunchy insert for entremets, dessert decoration, mousse topping, or inclusion in flaky bars.
Characteristics
Caramelia
Chocolate
36% cacao
Crunchy
Texture
Puffed cereal
Decoration / Insert
Use
Ready to use
2Flavor profile
Major profile
mild caramel
Minor note
milky
Signature
crunchy pearls
Tasting notes
3Recommended applications
The pastry and chocolate-making applications best suited to this product.
crunchy insert for entremets
dessert decoration
mousse toppings
bars
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
milk chocolate
hazelnut
praline
vanilla
5Perfect pairings for these pearls
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A creative idea to showcase this product in your creations.
Caramel mousse & pearls verrines
InspirationLayered verrine: salted butter caramel crémeux, Caramelia mousse, generously finished with Caramelia Crunchy Pearls. A crunchy crown texture for maximum indulgence.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Crunchy Pearls |
| Base | Chocolate-coated puffed cereal |
| Coating chocolate | 36% cacao |
| Format | 3kg |
| Storage | 15–18°C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, and milk depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is a Valrhona crunchy pearl?
Small balls of puffed cereals (rice, wheat) coated in Valrhona chocolate. The puffed cereal structure creates an explosive texture in the mouth, while the outer chocolate provides the flavor. Ready to use: no tempering, baking, or specific 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 an entremets (before glazing), (3) Inclusion in a whipped ganache for added texture. Always add them at the last moment to preserve their crunch.
Why do my pearls soften?
Moisture is their enemy. Store the tightly sealed bag away from moisture. Avoid incorporating them too early into moist preparations: add them just before serving, or protect them with a layer of tempered chocolate in an insert.
What is the difference between the Caramelia, Dulcey, and Opalys flavors?
Caramelia 36%: mild salted caramel. Dulcey 35%: biscuit-like blond chocolate, toasted shortbread, a hint of salt. Opalys 33%: lightly sweetened 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).
Learn more
Explore the Valrhona collection, pastry decorations, and chocolates and pralines at Patissland.
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.
