Callebaut Crispearls

Hey bakers out there...I just purchased both dark and white chocolate Callebaut Crispearls.
Now that I have them, I'm not sure what to do with them! Does anyone have any experience using them?
Can they be baked in something (like a cookie) or are they only used as garnish/topping after baking is done?
Interested in your feedback!

 
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