Valrhona Crunchy Pearls - Decoration and Texture
Caramelia Crunchy Pearls
Crunchy Pearls coated in Caramelia 36%. Explosive salted caramel texture.
Valrhona Caramelia Crunchy Pearls 3 kg. Small puffed cereal pearls coated in Caramelia 36% milk chocolate (salted caramel). An explosive crunchy texture and a mild caramel, milky profile. 3 kg professional format for bakeries, ideal as a crunchy insert in entremets, as a dessert decoration, a mousse topping, or an inclusion in flaky bars.
Characteristics
- Chocolate
- Caramelia
- 36% cocoa
- Texture
- Crunchy
- Puffed cereals
- Use
- Decoration / Insert
- Ready to use
Flavor profile
Main profile
mild caramel
Minor note
milky
Signature
crunchy pearls
Tasting notes
Recommended applications
The most suitable pastry and chocolate-making applications for this product.
crunchy insert for entremets
dessert decorations
mousse toppings
bars
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.
Caramel mousse & pearl verrines
InspirationLayered verrine: salted caramel crémeux, Caramelia mousse, generously finished with Caramelia Crispy Pearls. A ring of crunch for maximum indulgence.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Crispy Pearls |
| Base | Chocolate-coated puffed cereals |
| Coating chocolate | 36% cocoa |
| Size | 3 kg |
| 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
Your questions, our advice
What are Valrhona crispy pearls?
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 adds flavor. Ready to use: no tempering, baking, or special measuring required.
How do you use crispy pearls?
Three main uses: (1) Dessert decoration (on top of a mousse or crémeux), (2) Crispy insert in a layered dessert (before glazing), (3) Inclusion in whipped ganache for texture. Always add at the last moment to preserve the crunch.
Why are my pearls going soft?
Moisture is their enemy. Store the pouch tightly sealed and protected 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 is the difference between the flavors of Caramelia, Dulcey, and Opalys?
Caramelia 36%: smooth salted caramel. Dulcey 35%: biscuit-like, toasted shortbread, with a hint of salt. Opalys 33%: lightly sweet 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).
Additional Resources
Explore the Valrhona collection, pastry decorations, chocolates and pralines at Patissland.
Explore Further
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.
