Add variety, crunch and a touch of shimmer in one go. Crispearls Mini Mix Sparkling Gold brings together a blend of tiny chocolate pearls with crisp centres, all finished with a subtle golden sparkle for extra visual impact. These are noticeably smaller than our standard Crispearls, which is what lets them sit neatly on a petit four, a macaron shell or a single bonbon where a full size pearl would take over the whole surface.

This mixed selection adds both texture and interest, giving your creations a more dynamic finish. Each bite delivers a light crunch followed by smooth chocolate notes, making it ideal for balancing softer elements like ganache, mousse and cream. A simple way to bring together crunch, chocolate flavour and a soft golden sparkle in every creation. 

Why you’ll love using Crispearls Mini Mix Sparkling Gold

Perfect when you want more than just decoration:

• Mini mixed crispearls – adds variety and visual interest
• Crisp centres – light, satisfying crunch in every bite
• Chocolate coating – smooth flavour to complement sweet fillings
• Sparkling gold finish – elegant shimmer for a standout look

Supplied in a convenient 350g pack, suitable for both creative trials and regular use.

Easy to use, instantly effective

Scatter over chocolate bars and bark for a textured finish, decorate cakes and entremets with a golden touch, or add to plated desserts for a mix of crunch and shine. The combination of sizes and finishes helps create a more natural, less uniform look – ideal for modern, artisan-style presentation.

Whether you’re building a premium collection or adding a final flourish to everyday bakes, this mix makes it easy to create something that feels thoughtful and complete.

Pairings and Ideas

Gold works with vanilla, honey, praline, passion fruit, coffee and caramel, and it is the finish to reach for when the dessert underneath is a single flat colour and needs lifting.

• Sprinkles onto dipped dates, as in our Banana Ganache Stuffed Dates
• Scattered around the base of a glazed entremet 
• Folded through a white chocolate mousse just before it is piped
• Pressed on to the wet edge of a dipped bonbon
• Over a flat iced celebration cake where a full size pearl would look heavy
• Stirred through a soft caramel for a textured centre

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.

The gold is a colour of natural origin, so a slight difference in shade between one tub and the next is normal. Warmth and strong light are what shift it, so keep the tub closed at 12 to 20C and out of direct sun, and away from anything strongly scented, as the cereal centre can pick up an aroma through the coating.

The coating begins to soften above roughly 30C, so fold them through a mousse, a ganache or a buttercream off the heat and stir only enough to spread them through. On a glazed entremet or a dipped bonbon, scatter them while the surface is still tacky and they will set in place on their own, with no piped dot of chocolate needed to hold them. Allow roughly 5 to 10g a portion as a garnish, or 30 to 40g a kilo folded through for texture.