3 Colour Chocolate Crispies

Three Colour Chocolate Crispies

Light and crispy.

Shake onto

Whipped Cream, Ice Cream, Hot Drinks, Mousses, chilled desserts, Yogurt

Sprinkle onto

Butter Creams, Pastries, Hot & Chilled Desserts, Cupcakes, Chocolate

Stir through

Coolers and Shakes, Sauces & mousses and Chocolate

Packaging Format

All the Additions range is available in waisted 800ml shaker jars with a handling section making it easy to tip and sprinkle. The double sprinkle lid has free flow and limited flow options. Dosing is easier and wastage and over-dispense is minimised.


800ml: 420g


Sugar, Cocoa Butter, Cocoa Mass, Rice Flour, Whole Milk Powder, Wheat Flour, Skimmed Milk Powder, Wheat Malt Extract, Emulsifier: Soya Lecithin (E322), Wheat Gluten, Dextrose, Salt, Natural Vanilla Flavouring, Glazing Agent (Tapioca Starch, Citric Acid (E330), Sorbic Acid (E200)).

For allergens, see ingredients in bold.

Storage Conditions

Store Additions in a cool, dry place away from sunlight and strong odours. Reseal after use.

Recipe Idea
Additions Three Colour Chocolate Crispies Recipe Idea Vanilla Cup Cakes

Vanilla Cup Cakes


  • 110g/4oz butter
  • 110g/4oz caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk
  • Buttercream icing: 140g/5oz soft butter, 280g/10oz icing sugar, 1-2 tbsp milk, A few drops food colouring


  1. Preheat oven to 180C and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together. Beat in eggs, stir in vanilla extract.
  3. Fold in flour with spoon, add milk until mixture is dropping consistency. Spoon into paper cases.
  4. Bake for 10-15 mins. Allow to cool for 10 mins.
  5. For buttercream icing, beat butter until soft. Add half icing sugar, beat until smooth.
  6. Add remaining icing sugar with a tablespoon of milk until mixture is creamy.
  7. Add food colouring, mix until well combined.
  8. Pipe the icing using a spiralling motion onto the cup cakes. Top with 3 colour Chocolate Crispies.