Add a pop of colour and a satisfying crunch to your confections. Dark Choc Crispearls Sparkling Red bring together rich dark chocolate, a crisp centre and a striking red shimmer – perfect for creating eye-catching, textured finishes in seconds. Each pearl delivers a light crunch followed by smooth cocoa notes, making them ideal for balancing sweeter elements while adding visual flair. A quick, creative way to bring crunch, chocolate depth and a bold red sparkle to your creations. 

Why you’ll love using Dark Choc Crispearls Sparkling Red

A simple way to elevate both taste and presentation:

• Crisp biscuit centre – adds light, satisfying crunch
• Dark chocolate coating – rich cocoa flavour to balance sweetness
• Sparkling red finish – bold, vibrant decoration that stands out
• Ready to use – quick and easy to apply

Supplied in a convenient 350g pack, suitable for both small batches and regular use.

Effortless decoration, standout results

Sprinkle over chocolate bars and bark to add texture and colour contrast, finish cakes and desserts with a vibrant touch, or decorate seasonal creations with ease. The red sparkle makes these especially effective for festive ranges, themed collections or occasions where presentation really matters.

They pair beautifully with ganache, mousse and cream-based desserts, adding a crisp bite that completes the overall experience.

Pairings and Ideas

Red against dark chocolate suits raspberry, cherry, yuzu, blackcurrant, pistachio and orange, and it is the colour that takes an every day product Christmas and Valentine's without needing a second decoration alongside it.

• On a yuzu and raspberry blondie, as in our Yuzu Raspberry Blondie Yule Log Buchettes
• Scattered along the top of a chocolate log while the ganache is still soft
• Through a cherry ganache for a textured centre
• Pressed on to the wet edge of a dipped bonbon
• Around the base of a Valentine's entremet 
• Over a white chocolate mousse where the dark pearl cuts the sweetness

Troubleshooting

Thanks to the chocolate coating, these cereal balls maintain their crispiness and crunch even when used in chilled or creamy applications. High water content applications such as fruit purees will cause them to soften over time, so leave it until the last minute to add them.

If the pearls clump in storage they have been too warm. Keep the tub closed at 12 to 20C and away from anything strongly scented, since the grain centre can pick up an aroma through the coating.
Anything much above 30C will begin to soften the coating and bleed colour into whatever surrounds it, so add them off the heat and stir just enough to distribute. On a glazed entremet or a dipped bonbon, scatter them while the surface is still tacky and they will set in place without a piped dot of chocolate to hold them. Allow roughly 5 to 10g a portion as a garnish, or 30 to 40g a kilo folded through a mousse to create texture.