Valrhona Crispy Pearls - Decoration and Texture
Dulcey Crispy Pearls 35%
Crispy Pearls coated in 35% Dulcey. Blond, crunchy texture with biscuity notes.
Valrhona Dulcey Crispy Pearls 3 kg. Puffed cereals coated in 35% blond Dulcey chocolate, created in 2012 by Frédéric Bau. Unique profile: toasted shortbread, caramelized milk, hint of salt. 3 kg professional format for kitchens. Ideal as a crunchy insert in blond entremets, as decoration for caramel tarts, or mixed into indulgent desserts with a biscuity profile.
Characteristics
- Chocolate
- Dulcey
- 35% cocoa
- Texture
- Crunchy
- Puffed cereals
- Use
- Decoration / Insert
- Ready to use
Flavor profile
Main profile
biscuity
Secondary note
caramelized
Signature
blond crispy pearls
Tasting notes
Recommended applications
The pastry and chocolate applications best suited to this product.
crunchy insert for entremets
dessert decoration
mousse toppings
premium breakfasts
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 for showcasing this product in your creations.
Dulcey banana pearl tart
InspirationSweet pastry crust, Dulcey crémeux, caramelized banana slices, finished with Dulcey Crispy Pearls for contrast. The hint of salt in the Dulcey is enhanced by the pearls.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Crispy Pearls |
| Base | Chocolate-coated puffed cereals |
| Coating chocolate | 35% cocoa |
| Format | 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 puffed cereal (rice, wheat) balls 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, cooking, 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 an entremets (before glazing), (3) inclusion in whipped ganache for texture. Always add at the last minute to preserve their crunch.
Why are my pearls softening?
Moisture is their enemy. Store the pouch tightly closed and 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.
What are the differences between 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 how it pairs 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.
