Hagelslag

The Netherlands is notorious for its rain. With an average of 192 rainy days per year, you might think we've had quite enough of the gifts from the skies. However, we make a notable exception for hagelslag! This beloved Dutch bread topping, which resembles tiny hailstones, can be found in almost every kitchen cabinet in the country.

In the Netherlands, hagelslag is commonly sprinkled on buttered bread, a practice that delights both children and adults. Beyond our borders, it's also popular in Belgium, Luxembourg, Indonesia, and Suriname, where it is often used as a cake decoration.

Hagelslag has an interesting history. It originated in 1908 when B.E. Dieperink, inspired by a hailstorm, created white anise-flavored granules as a bread topping. Initially, it was a non-chocolate variant. In 1913, Erven H. de Jong introduced chocolate hagelslag, and soon other manufacturers followed. Since 1936, Venz, the largest Dutch producer, has been making chocolate hagelslag.

To qualify as chocolate hagelslag, the product must contain at least 20% cocoa. Anything with less cocoa is termed cocoa fantasy or bread granules. There are several varieties, including milk (20% cocoa), dark (32%), extra dark (50%), and mixed chocolate.

It's often said that this delightful sandwich topping is one reason why Dutch children are among the happiest in the world. We highly recommend trying hagelslag or its bigger brother, chocolate flakes (vlokken). Not made of snow, but just as delightful!

#notsponsored ;)

https://www.youtube.com/watch?v=PzuH_lqta30