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6 Pastry & Baking
North America
Off The Wire
News, events and
happenings from
around the region
Barry Callebaut Introduces
Crispearls™
New chocolate pearl-shaped product ideal
for pastry chefs
Chicago, March 3, 2010 – To give pastry chefs a beautiful, tasty
and crunchy way to decorate and finish their culinary creations,
Barry Callebaut, the world’s leading manufacturer of high-quality
cocoa and chocolate products, today introduced Crispearls™ in
dark and white chocolate varieties.
Measuring just 2- to 3-millimeters in diameter, the new
pearl-shaped product features a toasted biscuit core that has
been enrobed with fine Callebaut dark or white chocolate
couverture.
“The new Callebaut Crispearls are like tiny beads of caviar,”
says Rich Benson, Director of Research and Development for
Barry Callebaut North America. “They have a unique pearl-
like gloss and a great aroma, making them ideal for adding
texture, taste and color to pastries, desserts and other
confections.”
In fact, pastry chefs and gourmet artisans can use Crispearls
in a number of ways, including:
Refined decoration – The shiny pearls are ideal for adding
a refined look to finished pastries, confections and desserts.
For an extra festive or unique look, Crispearls also can be
colored gold or silver using an airbrush spray gun.
Textured pastry interiors – Crispearls can be mixed into
creamy pastry components, such as mousse, crème brûlée or
any other filling, to give pastry interiors a flavorful, crunchy
bite.
Color and contrast in mousses and ice cream –When mixed
into ice cream and kept deep frozen, Crispearls retain their taste
and crunch. Similarly, when used in chocolate mousse, the
pearls create a rich contrast in texture while remaining crunchy.
Crispearls are available in dark and white chocolate and
come in 800-gram bags. For more information on Crispearls,
contact Barry Callebaut North America at 800-225-1418.