White Crispearls are the ones that catch the eye, especially against a dark glaze, a coffee mousse or a chocolate tart. Each pearl is a toasted cereal centre in an 84% white Callebaut coating, around 4mm across. They are the sweetest of the range, with sugar at just over half the coating and no cocoa mass, so they work best on something tart, sharp or bitter.

Do Crispearls Stay Crisp? 

They stay crisp for as long as the coating keeps moisture away from the cereal. Dry and fat-based contact, such as a set glaze, a tempered bar or a mousse, and they hold. Wet contact, such as a fruit puree and they soften as moisture migrates through. 

How to Use White Chocolate Crispearls 

Fold in late and keep the mix under about 28C. Scattered onto a glazed entremet or a dipped bonbon while the surface is still tacky, they set in place without a piped dot to hold them. Allow 5 to 10g a portion as a garnish, or 30 to 40g a kilo folded through a mousse or a gelato. Where they are the only decoration, a loose scatter reads better than a rim, because the eye reads the gaps as deliberate.

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 purées 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 bag closed at 12 to 20C and away from anything strongly scented, since the cereal centre may pick up an aroma through the coating.

Pairings and Ideas 

White Crispearls suit raspberry, passion fruit, pear, lemon, pistachio and gingerbread, and they are the pearl to reach for whenever the dessert underneath is dark.

•  Scattered over a dark chocolate marble cake, as in our Triple Chocolate Marble Cake
• On a spiced buttercream, as in our Gingerbread and Chocolate Orange Un-Cupcakes
• Folded through a pear ganache, as in our Pear William Ganache
• Through a raspberry or passion fruit mousse, where the sharpness balances the sugar
• Rimming a hot chocolate or a dessert cocktail
• Pressed into the top of a dark chocolate tart at service