Chocolate Sprinkles

Chocolate sprinkles are small decorations that add colour, crunch and chocolate flavour to cakes, truffles, doughnuts, ice cream and hot chocolate. The range covers vermicelli, scaglietti, splitters and flakes, along with Crispearls and the sparkling Mona Lisa mixes, so you can match the shape and finish to whatever you are decorating.

What Is the Difference Between Vermicelli, Scaglietti and Splitters?

Vermicelli, also called chocolate strands, are fine and shiny, ideal for rolling ganache truffles and topping sundaes. Callebaut makes them in milk and white chocolate, and Keylink Essentials offers milk and dark chocolate flavoured versions. Scaglietti are small, glossy, irregular flakes to stir through gelato or scatter over pastries. Splitters, also known as hagelslag, are 4mm milk chocolate pieces from Callebaut.

What Are Crispearls?

Little balls of toasted biscuit coated in Callebaut chocolate, about 4mm across, with dark, milk, white, ruby and gold salted caramel coatings to choose from. The chocolate coating keeps them crunchy, which makes them a good match for fat-based applications. For extra sparkle, Mona Lisa adds gold and red Crispearls mixes and Bronze Metallic Chocrocks.