Valrhona Crunchy Pearls - Decoration and Texture
Dulcey 35% Crunchy Pearls
Crunchy Pearls coated in 35% Dulcey chocolate. Blond crunchy texture with biscuit notes.
Valrhona Dulcey Crunchy Pearls 3kg. Puffed cereal coated in 35% Dulcey blond chocolate, created in 2012 by Frédéric Bau. Unique profile: toasted shortbread, caramelized milk, and a hint of salt. Professional 3kg format for workshops. Ideal for crunchy inserts in blond entremets, caramel tart decoration, or inclusion in indulgent desserts with a biscuity profile.
Characteristics
Dulcey
Chocolate
35% cocoa
Crunchy
Texture
Puffed cereal
Decoration / Insert
Use
Ready to use
2Flavor profile
Major profile
biscuit
Minor note
caramelized
Signature
blond crunchy pearls
Tasting notes
3Recommended applications
The most suitable pastry and chocolate-making uses for this product.
crunchy entremets insert
dessert decoration
mousse toppings
premium breakfasts
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
caramel
hazelnut
banana
coffee
roasted apple
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.
Dulcey banana pearl tart
InspirationSweet pastry, Dulcey crémeux, strips of caramelized banana, finished with Dulcey Crunchy Pearls for contrast. Dulcey's hint of salt is intensified by the pearls.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Crunchy Pearls |
| Base | Chocolate-coated puffed cereal |
| Chocolate coating | 35% cocoa |
| 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 cereal (rice, wheat) coated in Valrhona chocolate. The puffed cereal structure creates an explosive texture in the mouth, while the chocolate coating provides the flavor. Ready to use: no tempering, cooking, or special measuring 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 are my pearls becoming soft?
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 in a layer of tempered chocolate in an insert.
What is the difference between the Caramelia, Dulcey, and Opalys flavors?
Caramelia 36%: smooth salted caramel. Dulcey 35%: biscuit-like blonde chocolate, toasted shortbread, with a hint of salt. Opalys 33%: low-sugar 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 take it 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.
