Want to add texture and a bold pop of colour in one simple step? Crispearls Mini Mix Sparkling Red blends tiny chocolate pearls with crisp centres and a vibrant red sparkle, helping your confections stand out instantly. A simple way to bring together crunch, chocolate flavour and a vibrant red sparkle in every creation. 

This mini mix brings variety to your finish, combining different chocolate coatings for a more natural, artisan look. Each pearl delivers a light crunch followed by smooth chocolate flavour – perfect for balancing softer elements like ganache, mousse and cream.

Why you’ll love using Crispearls Mini Mix Sparkling Red

A quick way to enhance both flavour and presentation:

• Mini mixed crispearls – varied chocolate colours for a more dynamic finish
• Crisp centres – adds light, satisfying crunch
• Chocolate coating – smooth flavour that complements sweet fillings
• Sparkling red finish – bold, eye-catching decoration

Supplied in a convenient 350g pack, ideal for both small batches and regular use.

Effortless decoration, striking results

Scatter over bonbons for a textured, colourful finish, decorate cakes and entremets with a vibrant touch, or add to plated desserts for contrast and crunch. The red sparkle makes it especially effective for seasonal ranges, celebrations or themed collections.

Pairings and Ideas 

Red works with raspberry, cherry, yuzu, white chocolate, pistachio and matcha, and it is the one to choose when a dessert needs a seasonal flourish rather than another flavour.

• On a matcha and cherry bonbon, as in our Matcha Cherry Cheesecake Bonbon
• Scattered over a white chocolate mousse 
• Around the base of a Christmas entremet 
• Pressed on to the wet edge of a dipped bonbon
• Through a raspberry buttercream for texture between sponge layers
• Over a Valentine's dessert instead of a piped decoration

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.

The red is a colour of natural origin, so a slight difference in shade between one tub and the next is normal. Warmth and strong light are what shift it, so keep the tub closed at 12 to 20C and out of direct sun, and away from anything strongly scented, as the cereal centre can pick up an aroma through the coating.

The coating begins to soften above roughly 30C, so fold them through a mousse, a ganache or a buttercream off the heat and stir only enough to spread them through. On a glazed entremet or a dipped bonbon, scatter them while the surface is still tacky and they will set in place on their own. Allow roughly 5 to 10g a portion as a garnish, or 30 to 40g a kilo folded through for texture.