Pearly whites

With their jewel-like white chocolate exterior and crunchy, toasted biscuit centre, Callebaut’s new Crispearls add visual appeal, flavour and texture to confectionary, pastries and desserts. Dark chocolate Crispearls have proved such a hit with chefs since their Australian launch [when] that Callebaut has decided to fast-track the introduction of their white chocolate cousins. Made with premium cocoa beans, the Crispearls’ glossy texture is achieved through a process called dragee, which doesn’t require any shining agents. Use them to add colour, crunch and creamy white chocolate flavour to sweets as varied as petits fours, cakes, cupcakes, ice-creams, mousses and panna cottas.