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Crispearls Dark Chocolate 800 g Mona Lisa
Great chocolate in small packages. Small in size - giant in taste. Dark Crisp pearls are like tiny beads of caviar: only 2 to 3 mm diameter, with stunning aroma and taste! The core of every pearl is a toasted biscuit kernel. It gives the Crisp pearls an incredible surprising crunch that lasts. Simply irresistible by themselves, or as a refined decoration on marmalade, glazing, soft chocolate, etc., or for textured pastry interiors in panna cotta and crème brûlée, or mixed into ice cream or mousse!
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Ingredients
Chocolate 84% (cocoa mass, sugar, cocoa butter, anhydrous milkfat, emulsifier: soya lecithin, natural vanilla flavoring), crisped cereals (wheat flour, sugar, wheat malt flour, starch (wheat), raising agent: E400ii, salt, cocoa butter, natural vanilla flavoring), glucose syrup, sugar, glazing agent: E414, modified starch, vegetable fat (coconut).
Shipping
Course
- INTENSE AROMA AND TASTE - These Pearls are giant in taste! Enjoy stunning aroma and taste.
- CRUNCHY CORE - The core of these pearls is a toasted biscuit kernel!
- REFINED DECORATION - This could be the refined decoration you need on marmalade, glazing, soft chocolate, etc.
- ENJOY THE FLAVOUR - Enjoy the flavour of great chocolate by having these Pearls as a sweet treat.
- USE THEM FOR TEXTURED PASTRY INTERIORS - You can use these pearls for textured pastry interiors in panna cotta, crème brûlée, or mixed into ice cream or mousse!
Great chocolate in small packages. Small in size - giant in taste. Dark Crisp pearls are like tiny beads of caviar: only 2 to 3 mm diameter, with stunning aroma and taste! The core of every pearl is a toasted biscuit kernel. It gives the Crisp pearls an incredible surprising crunch that lasts. Simply irresistible by themselves, or as a refined decoration on marmalade, glazing, soft chocolate, etc., or for textured pastry interiors in panna cotta and crème brûlée, or mixed into ice cream or mousse!
Recipes
See all recipes
Quetzal’s Aztec Callebaut Chocolate Recipe
August 24, 2021 by Jodi MacKinnon (QFG)
1 mins
3 mins
4 mins