Perles Craquantes Caramelia Entremets Individuel dip the fully frozen unmolded

dip the fully frozen unmolded popsicle in dipping chocolate at a maximum of 35 °C

cocoa butter

• Royal icing writing: messages and fine decorations with writing tips (#2

or airbrush for an even and precise effect

Perfect for both sweet and savory creations

Perles Craquantes Caramelia Entremets Individuel dip the fully frozen unmoldedValrhona 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