Fruit and Cappuccino Crunches

Fruit and cappuccino crunches are small, crunchy flavoured pieces that add texture to chocolate bars, bark and truffles, and a punch of flavour to desserts, pastries, cupcakes and hot chocolate drinks. This is where you'll find Strawberry Fruit Crunch from Mona Lisa and Cappuccino Crunches from SOC Chef, both made for chocolate and other fat-based confections.

How Do I Use Strawberry Fruit Crunch?

Scatter it over a ruby hot chocolate, fold it into a chocolate bar or bark, or sprinkle it on a cake, cupcake or dessert for a pop of colour and a fruity crunch.

What Goes Well With Cappuccino Crunches?

A mocha, for a start: sprinkle it on top for a coffee hit. It also adds texture and coffee flavour to a chocolate bar or bark, and finishes desserts and pastries. Prefer a crispy rather than crunchy texture? Feuilletine, a crushed wafer, is the alternative to look at.