Valrhona Opalys Crunchy Pearls - Decoration and Texture
Opalys Crunchy Pearls
Opalys Crunchy Pearls 33% (low-sugar Valrhona white chocolate).
Opalys Crunchy Pearls 3kg Valrhona. Puffed cereals coated with Opalys 33% white chocolate, the Valrhona white designed to reveal the nobility of milk without excess sugar. Delicate milky profile with subtle vanilla notes. Professional 3kg format, neutral base ideal for pairing with red fruits, citrus, or elegant decoration on pavlovas and fruity entremets.
Characteristics
Opalys
Chocolate
33% cocoa
Crunchy
Texture
Puffed cereals
Decoration / Insert
Use
Ready to use
2Flavor profile
Major profile
milky
Minor note
vanilla
Signature
white crunchy pearls
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
crispy insert for fruity entremets
white dessert decoration
pavlova toppings
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
red fruits
citrus fruits
vanilla
edible flowers
5Partners of these pearls
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A creative idea to highlight this reference in your creations.
Red fruits pavlova & white pearls
InspirationFrench meringue, vanilla chantilly, diced red fruits, generous finish of Opalys Crunchy Pearls. White crunchy texture in harmony with the pavlova.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Crunchy Pearls |
| Base | Puffed cereals coated with chocolate |
| Coating chocolate | 33% cocoa |
| Format | 3kg |
| Storage | 15-18°C, protected from light and humidity |
| Allergens | Possible presence: nuts, soy, gluten, milk depending on the reference |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is a Valrhona crunchy pearl?
Small puffed cereal balls (rice, wheat) coated with Valrhona chocolate. The puffed cereal structure gives an explosive texture in the mouth, the outer chocolate provides the flavor. Direct use: no tempering, no cooking, no special dosing.
How to use crunchy pearls?
Three main uses: (1) Dessert decoration (on top of a mousse, a creamy layer), (2) Crunchy insert in an entremet (before glazing), (3) Inclusion in a whipped ganache for texture. Always add at the last moment to preserve crunchiness.
Why are my pearls softening?
Moisture is their enemy. Store the bag tightly closed, away from humidity. Avoid adding them too early in wet preparations: add just before serving, or protect them in a layer of tempered chocolate in an insert.
Difference between Caramelia, Dulcey, Opalys flavors?
Caramelia 36%: mild salted caramel. Dulcey 35%: blond biscuit, toasted shortbread, 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 fruits, Dulcey for banana/coffee).
To go further
Explore the Valrhona collection, pastry decoration, chocolates and pralines on 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.
