Crunchy chocolate filling – The classics

Selection of delicious crispy crunchy fillings

Unipâtis - Croustillants - Les classiques


These crispy crunchy filling will crunch your creations as inserts. They go well with chocolate-mousse based desserts or praline and caramel taste.
The Classics crispy chocolate fillings :
White chocolate / Milk chocolate praline / Fizzy milk chocolate praline / Isigny caramel chocolate / Dark chocolate / Dark Praline Hazenlut / Coffee chocolate.


Fast and easy to use. Suitable for freezing and deep-freezing.


Ready to use, simply reheat in the microwave to soften it.

Interior confectionery

  1. Mix the crunchy mixture with 2% cocoa butter and 8% melted milk chocolate.
  2. Pre-crystallise the whole at 24°C +/- 1°C, having a pasty appearance and rise 1/2°C by shaking before framing.
  3. Let it crystallize and detail.

Tip: to avoid the pre-crystallization step, heat each ingredient to 33°C: crunchy, cocoa butter ointment and milk chocolate, then mix everything together while keeping the same temperature.

Éclair filling

  1. Cut the crunchy crust to a thickness of about 5 mm using a flash cutter.
  2. Place the crunchy mixture at the bottom of the lightning bolt.
  3. Fill the lightning bolt.

Chocolate bars

  1. Moulding or…
  2. … cut out.
  3. Coat with chocolate.

Biscuit & ice insert

  1. Heat slightly.
  2. Spread on a baking sheet between two sheets of parchment paper.
  3. Leave to cool in the freezer for a few moments.
  4. Cutting out


Keep in a cool dry place at room temperature (min. 15°C / 59 ºF max. 20°C / 68 ºF).


Sealed pails, 2 kg and 6 kg

Our products are solde within many packaging from 1kg packet to 15kg bucket.

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Crunchy Milk Chocolate Praline filling

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Crunchy Fizzy Milk chocolate Praline

Explodes in the mouth, producing a festive sparkling effect.


Crunchy Coffee chocolate filling

Intense coffee flavour, crispiness enhanced by cocoa bean chips.