French Biscuit

Tiny bits of light and caramelly biscuit crunch. This crumbly mixture of crushed original French ‘gauffres dentelles’ is ready to add a light crisp to your pralines and giandujas. You can also mix it with tempered chocolate to add a crunchy interior to bonbons, pastries and desserts. Paillete Feuilletine will remain crunchy.