Pearls Dark Chocolate 800 g Mona Lisa

SKU: 173028 | Mona Lisa

Great chocolate in small packages. Small in size - giant in taste. Dark Crisp pearls are like tiny beads of caviar: only 2 to 3 mm diameter, with stunning aroma and taste! The core of every pearl is a toasted biscuit kernel. It gives the Crisp pearls an incredible surprising crunch that lasts. Simply irresistible by themselves, or as a refined decoration on marmalade, glazing, soft chocolate, etc., or for textured pastry interiors in panna cotta and crème brûlée, or mixed into ice cream or mousse!

Origin: France France
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Regular Price:

27.78 CA$

    Quantity:
    Your price:

    26.46 CA$ 26.46 CAD

    41.90 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 2 oz
    Amount % Daily Value*

    Ingredients

    Chocolate 84% (cocoa mass, sugar, cocoa butter, anhydrous milkfat, emulsifier: soya lecithin, natural vanilla flavoring), crisped cereals (wheat flour, sugar, wheat malt flour, starch (wheat), raising agent: E400ii, salt, cocoa butter, natural vanilla flavoring), glucose syrup, sugar, glazing agent: E414, modified starch, vegetable fat (coconut).

    Shipping

    Course

    • CRUNCHY CORE - The core of these pearls is a toasted biscuit kernel!
    • REFINED DECORATION - This could be the refined decoration you need on marmalade, glazing, soft chocolate, etc.
    • ENJOY THE FLAVOUR - Enjoy the flavour of great chocolate by having these Pearls as a sweet treat.
    • USE THEM FOR TEXTURED PASTRY INTERIORS - You can use these pearls for textured pastry interiors in panna cotta, crème brûlée, or mixed into ice cream or mousse!

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    Great chocolate in small packages. Small in size - giant in taste. Dark Crisp pearls are like tiny beads of caviar: only 2 to 3 mm diameter, with stunning aroma and taste! The core of every pearl is a toasted biscuit kernel. It gives the Crisp pearls an incredible surprising crunch that lasts. Simply irresistible by themselves, or as a refined decoration on marmalade, glazing, soft chocolate, etc., or for textured pastry interiors in panna cotta and crème brûlée, or mixed into ice cream or mousse!