Fragments of “wafer”, very thin and crunchy. Taste: biscuit and caramel. Rich golden colour.
Ideal for a “Rocher” effect, crunchy praline coating. Excellent in cremini chocolates, gianduja and pralines.
Optimal for decorating and sprinkled on mignon confectionery and cakes. Can also be used to create original crunchy fillings for miniature pastries, cakes and single servings.
Can be used to create original crunchy fillings for semifreddo and ice cream cakes. Can be used as a crunchy inclusion in coatings for ice creams on sticks and cones.