Add instant crunch and a touch of shimmer to your creations. Dark Choc Crispearls Sparkling Gold combine rich dark chocolate with a crisp biscuit centre, finished with a subtle golden sparkle that catches the light beautifully. Each tiny pearl delivers a satisfying crunch, followed by a smooth cocoa finish – perfect for adding flavour, texture and visual interest in one simple step. A simple way to add crunch, chocolate depth and a subtle golden sparkle to every creation. 

Why you’ll love using Dark Choc Crispearls Sparkling Gold

When you want your creations to stand out on both taste and appearance:

• Crisp biscuit centre – adds a light, satisfying crunch
• Dark chocolate coating – balanced cocoa flavour that complements sweet fillings
• Sparkling gold finish – eye-catching decoration with a subtle shimmer
• Ready to use – no prep needed, just sprinkle and serve

Supplied in a convenient 350g pack, perfect for both everyday decorating and special occasion bakes.

Effortless decoration, professional results

Scatter over chocolate bars and bark for added texture, decorate cakes and entremets for a polished finish, or top desserts and plated creations with a hint of crunch and shine. They’re ideal when you want to elevate presentation quickly, without complicating your process.

The contrast of crisp centre and smooth chocolate works beautifully with mousses, creams and soft fillings, helping you create layers of texture that feel considered and complete.

Pairings and Ideas

Dark and gold together suit coffee, orange, salted caramel, hazelnut, malt and whisky, and this is the sparkling tub that will hold its own against a strong spirit rather than being lost behind it.

• Folded through a coffee mousse just before it is piped
• Scattered over a dark chocolate marble cake while the glaze is still tacky
• Around the base of a gold leafed celebration cake as a cheaper way to carry the theme
• Pressed into the base of a bonbon before the ganache goes in
• Through a soft salted caramel for a textured centre
• Over a chocolate orange tart where the gold picks up the citrus zest

Tips & 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. Because the coating leads on cocoa, they also work folded into a sweet filling where a milk or white pearl would simply add more sugar.