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Crunchy inclusions add crispness and a biscuity flavour to chocolate, cakes and desserts. Here you will find Paillete Feuilletine, a crushed wafer, from Callebaut and Cacao Barry, alongside roasted kadaif, Lotus Biscoff Crumb and Crispearls coated in dark, milk, white or ruby chocolate.
What Is Paillete Feuilletine Used For?
Paillete Feuilletine is crushed wafer made for chocolatiers and patisserie chefs. Stir it into ganache, crumble it over ice cream and gelato before serving, or coat it in chocolate and let it set into crisp shards to decorate a cake or dessert.
How Do I Make Dubai-Style Chocolate?
Combine roasted kadaif with pistachio spread and milk chocolate for the viral Dubai bar. Find all the ingredients you need and our favourite recipes.
Lotus Biscoff Crumb brings its caramelised biscuit taste to blondies, traybakes and cheesecakes, and Crispearls give bars and desserts a crunchy finish.
Short-dated stock available. 
