Chocolate pebbles and dragees

The pebble-like shape is the design of the sweet. What is inside and what the coating is made of determines the composition, not the surface pattern.

Various combinations are possible in chocolate products: chocolate mass, filling, nut or fruit, additional sugar coating. For each option, it is important to separately read the composition of the center and coating.

The word “chocolate” in the name does not allow one to calculate the proportion of cocoa, milk or filling. Manufacturer's information is required for comparison.

The colored shell is responsible for the appearance of the product; it does not mean fruit filling of the corresponding color.

History

A category is broader than one form

The Codex describes chocolate products with various inclusions and coatings. The pebbles are a trade form within a large confectionery family, and not a separate botanical product.

Why composition is more important than image

The International Standard specifically describes types of chocolate. It helps to distinguish the chocolate part of the product; compliance with a specific batch is confirmed by its documents and labeling.

Regions and differences

Origin by component

Without information about the chocolate, filling and manufacturer, it is impossible to assign the cocoa country or place of production to the stones. The card for this product is not complete.

Types and processing

Chocolate base with sugar coating

The contrast between the harder outer shell and the chocolate part is possible if this is the structure specified by the manufacturer.

For decoration when small individual elements are needed.

Dragee with separate center

The center may be another ingredient. The presence of a nut, fruit or seed cannot be determined by the shape of the pebble.

When the filling is important: choose by its confirmed name.

Drying this product

How to choose

• View the full composition of the coating and center, as well as the designated allergens.
• To decorate the cake, check the size of the pebbles and the behavior of the shell when in contact with wet cream.
• Store as directed, protected from heat, moisture and foreign odors.
• Plaque on chocolate may be due to changes in fat or sugar crystals. You cannot confirm the safety of an unknown stain based on appearance alone.
• If sweets are given as a gift, choose packaging that protects the shape and coating during transportation.

In the catalog

• Chocolate pebbles