Valrhona Crunchy Pearls - Decoration and Texture
Caramelia Crunchy Pearls
Crunchy Pearls coated with Caramelia 36%. Explosive salted caramel texture.
Caramelia Crunchy Pearls 3kg Valrhona. Small puffed cereal pearls coated with Caramelia 36% milk chocolate (salted caramel). Explosive crunchy texture in the mouth, soft and milky caramel profile. Professional 3kg format for workshops, ideal as crispy insert for entremets, dessert decoration, mousse topping, or inclusion in layered bars.
Characteristics
Caramelia
Chocolate
36% cocoa
Crunchy
Texture
Puffed cereals
Decoration / Insert
Use
Ready to use
2Flavor profile
Major profile
soft caramel
Minor note
milky
Signature
crunchy pearls
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
crispy insert for entremets
dessert decoration
mousse topping
bars
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
milk chocolate
hazelnut
praline
vanilla
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.
Caramel mousse & pearls verrines
InspirationLayered verrine: salted butter caramel cream, Caramelia mousse, generous finish of Caramelia Crunchy Pearls. Crunchy texture in a crown, maximum indulgence.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Crunchy Pearls |
| Base | Puffed cereals coated with chocolate |
| Coating chocolate | 36% 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.
