Decorations

Chocolate Decorations: the finishing touch that sells

Our Crispearls and Flakes range are ready‑to‑use finishing elements designed to upgrade texture, appearance and perceived quality - fast. They help you create desserts that look more premium without changing your base recipe, which is why they’re widely used across patisserie, bakery counters, cafés and plated desserts.

Presentation matters: research in foodservice shows that the way a dessert is presented can influence how attractive it looks and the price consumers expect it to be worth. That’s exactly where professional decorations help - adding contrast, shine and detail that customers notice immediately.

Choose your finish: Crunch vs Micro‑Crunch vs Metallic detail

1) Crispearls™ - bold crunch + clean visual texture

If you want a visible “crunch signature”, Crispearls™ are made for it: tiny pearls with a crispy toasted biscuit heart covered in chocolate. They’re positioned as a finishing touch on glazed cakes and desserts, and they’re also designed to be mixed into mousse, ice cream or bavarois while remaining crunchy.

Great for: entremets, glazed cakes, dessert cups, ice cream & gelato, mousse‑based desserts.

2) Mini Crispearls™ - fine, even coverage (and still crunchy)

Mini Crispearls™ are the “micro” version: miniature pearls in dark/milk/white chocolate around a tiny toasted biscuit. They’re described as easy to top off (sprinkler format) and suitable for shakes, pastries, cream‑topped drinks and desserts; like the standard version, they can be mixed into mousse, ice cream or bavarois and stay deliciously crunchy.

Great for: lighter, more refined finishing; beverage toppings; even distribution across a surface (e.g., rim, peaks, swirls).

3) Metallic Flakes - premium visual accent (heat‑stable / freezable)

When the goal is a “wow” visual cue - festive, Instagram‑ready, or premium - metallic flakes are designed for precise detailing. They’re ready to use, heat‑stable, and can be frozen on the finished product, and with no colour migration to creams or sponges.

Great for: tartlets, plated desserts, bonbon finishing, seasonal specials, and premium counter presentation.

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