Valrhona Crunchy Pearls - Decoration and Texture
Opalys Crunchy Pearls
Opalys Crunchy Pearls 33% (low-sugar Valrhona white chocolate).
Valrhona Opalys Crunchy Pearls 3kg. Puffed cereals coated with Opalys 33% white chocolate, Valrhona's white chocolate crafted to reveal the nobility of milk without excessive sweetness. Delicate milky profile with subtle vanilla notes. Professional 3kg format, a neutral base ideal for pairing with red berries and citrus fruits, or for elegant decoration on pavlovas and fruit 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 pastry and chocolate applications best suited to this product.
crunchy insert for fruit entremets
white dessert decoration
pavlova topping
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
red berries
citrus fruits
vanilla
edible flowers
5Perfect pairings for these pearls
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A creative idea for showcasing this product in your creations.
Red Berry Pavlova & White Pearls
InspirationFrench meringue, vanilla chantilly, red berry brunoise, generously finished with Opalys Crunchy Pearls. A white crunchy texture in harmony with the pavlova.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Crunchy Pearls |
| Base | Chocolate-coated puffed cereals |
| Chocolate-coated | 33% cocoa |
| Format | 3kg |
| Storage | 15–18°C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk depending on the variety |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is a Valrhona crunchy pearl?
Small balls of puffed cereal (rice, wheat) coated in Valrhona chocolate. The puffed cereal structure creates an explosive texture in the mouth, while the outer chocolate adds flavor. Ready to use: no tempering, cooking, or specific dosing required.
How do I 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 texture. Always add them at the last moment to preserve their crunch.
Why do my pearls soften?
Moisture is their enemy. Store the well-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 blonde chocolate, toasted shortbread, with 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).
To learn more
Explore the Valrhona collection, pastry decoration, and 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.
