Callebaut Crispearls™ – Salted Caramel Crispearls
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- · Straight from the source: the choice of chefs worldwide
Size: 800g
Callebaut Crispearls™ are tiny pearls with a crispy toasted biscuit heart, enrobed in our finest Belgian chocolate. Perfect for adding a refined finishing touch to your desserts and pastries, they bring both elegance and texture. Sprinkle them over glazed cakes, entremets, or plated creations for a sophisticated look, or fold them into mousses, ice creams, and bavarois for a delightful crunch that lasts. With Callebaut Crispearls™, every bite combines smooth chocolate and crisp biscuit for a premium experience your customers will love.
Specifications
| SKU |
CHF-CC-CRISE0-02B
|
| Brand | Callebaut |
| Product category | Chocolate Crispearls |
| Applications | Decorating, Cakes, Cupcakes, and Donuts |
| Production Origin | Made in Italy. ‘Belgium’ refers to the country of the brand. |
| Storage Advice | Store in a cool and dry place |
| Distributor | Barry Callebaut Belgium N.V. Aalstersestraat 122 9280 Lebbeke (Wieze) Belgium |
| Manufacturer | Callebaut |
| Shelf life |
03.10.2026
|
| EAN |
5410522746693
|
Ingredients & Dietary Informations
Ingredients: White chocolate with caramel 84.0% ( sugar, cocoa butter, whole MILK powder, caramel powder (skimmed MILK powder, whey powder ( MILK ), sugar, MILK fat, natural vanilla flavouring) 10.5%, skimmed MILK powder, caramelised sugar 1.5%, emulsifier: lecithin, cocoa mass, salt ) salted crisped cereals ( WHEAT flour, sugar, salt, OAT flour, WHEAT malt flour, raising agent: E500ii, natural vanilla flavouring), glucose syrup, sugar, glazing agent: E414
Dietary Informations:
Nutrition Facts
| Nutrients | per 100g |
|---|---|
| Energy kcal | 521 |
| Energy kJ | 2179 |
| Fat | 29,0 |
| Saturated Fat | 17 |
| Carbohydrate | 55 |
| Sugar | 48 |
| Protein | 9,2 |
| Salt | 2,9 |
Typical value per (100g)
Allergens: Milk, Wheat, Oat, Mustard, Rye, Barley
Certifications & Sustainability
Cocoa Horizons
Cocoa Horizons supports sustainable cocoa farming and enables the traceability of the beans. By empowering participating farmer cooperatives, Cocoa Horizons supports the cultivation of the finest ingredients, both today and in the future.
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Philippe Vancayseele
Chef Philippe started his culinary training in 1975 in Belgium. After 6 years of working as a pastry chef, he joined Mondose & Corné Port Royal factory (now Neuhaus-Mondose). Chef Philippe moved to Canada in 2012 and is now the Master Chocolatier & Senior Technical Advisor at the Chocolate Academy™ Montreal Training Centre.