Mona Lisa Crispearls by Callebaut (Milk Chocolate, 1 x 800g Bag) Resealable Velcro 800g Bag - Flavoured coated cereal balls for decorating cakes, cupcakes, waffles, crepes, pancakes

Description

• Delicious toasted crunchy biscuit balls coated in quality Belgian chocolate.
• Tiny in size, but giant in taste!
• Velcro style resealable bag!
• Perfect for decorating your desserts, pastries or baking!
• Yummy snack on its own or combined with yogurt, ice cream or mousse!

Product Description

Turn bakes and desserts into crispy, crunchy delights with Mona Lisa's Crispearls. Tiny in size but big in taste, these decadent treats combine Callebaut's Recipe No. 823 milk chocolate with a satisfyingly crunchy biscuit centre. Enjoy them solo for a mini indulgence, or sprinkle them over cakes, pastries, or desserts. Crispearls also add a crispy chocolate texture when mixed into mousses, ice creams, or bavarois.

Ingredients - Milk chocolate 84.0% (sugar 51.0%; cocoa butter 22.5%; whole MILK powder 15.5%; cocoa mass 6.0%; whey powder (MILK) 5.0%; emulsifier: SOYA lecithin less than 1%; paprika extract less than 1%; natural vanilla flavouring less than 1% ) ; crisped cereals (WHEAT flour, sugar, WHEAT malt flour, starch (WHEAT), raising agent: E500ii, salt, cocoa butter, natural vanilla flavouring) 15.0%; glucose syrup less than 1%; sugar less than 1%; glazing agent: E414 less than 1%; modified starch less than 1%; vegetable fat (coconut) less than 1%.

Nutritional Info (per 100g): Energy: 508 Kcal/Kj. Fat: 25.5g, of which saturates: 15.2g, Carbohydrates: 62.5g, of which sugars: 53.7g, Fibre: 2g, Protein: 5.7g, Salt: 0.61g.

Storage Instructions - Store ambient in a cool dry place.

Ingredients

Milk chocolate 84.0% (sugar 51.0%; cocoa butter 22.0%; whole milk powder 15.5%; cocoa mass 6.0%; whey powder (milk) 5.0%; emulsifier: soya lecithin <1%; spices <1%; natural vanilla flavouring <1% ) ; crisped cereals (wheat flour, sugar, wheat malt flour, starch (wheat), raising agent: E500ii, salt, cocoa butter, natural vanilla flavouring) 15.0%; glucose syrup <1%; sugar <1%; glazing agent: E414 <1%; modified starch <1%; vegetable fat (coconut) <1%

Directions

Melt the chocolate and use it as a topping or dipping for your desserts and pastries. You can also mix the beads under chocolate mousse, ice cream or cream to give them a chocolaty taste and keep the crispy crispy.

Manufacturer Contact Information

Callebaut

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