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16-03-2010

Crispearls Feature in Food Business News

Crispearls, new pearl-shaped products, come in dark and white chocolate varieites and give pastry chefs a tasty way to decorate and finish their culinary creations, according to Barry Callebaut, which has a US office in Chicago.

Crispearls may be added to finish pastries, confections and desserts.  They may be mixed into creamy pastry components, such as mousse, creme brulee or other fillings to give pastry interiors a flavorful, crunchy bite.  When mixed into ice cream and kept deep frozen, Crispearls retain their taste and crunch.

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