Who are the different options suited to?

A quick finish

If you don't want to bake the kano biscuits yourself, choose a ready-made base and focus on coating or decorating them. Albert Heijn and Jumbo sell butter kano biscuits with almond paste filling.

Choosing your chocolate finish carefully

If gloss, a firm snap and the thickness of the coating matter to you, you can temper real chocolate. Callebaut explains that the finish depends on correct pre-crystallisation and the fluidity of the chocolate you choose.

Checking allergens carefully

If you need to avoid certain allergens, check both the kano biscuits and the chocolate or coating. Albert Heijn and Jumbo list several allergens in their product information; also check the warnings on the latest packaging.

What should you consider when choosing?

First decide whether you want to bake the kano biscuits yourself or simply finish them. Then choose between real chocolate and a baking coating, based on the finish you want and the steps you’re happy to take.

What to consider What to check when buying Who it matters to
Chocolate finish Check whether it’s real chocolate or a baking coating, and whether tempering is needed. If you want a thin coating, check the stated fluidity too. If I want a glossy finish or one that’s easy to apply, I want to know in advance what’s involved. The choice of finish is the top priority for around 50% of consumers.
Base and baking time Compare ready-made kano biscuits with baking your own. If you’re following a recipe, check which moulds and ingredients you’ll need. If you want to decorate quickly, you won’t want to make dough first; if you’re baking them yourself, you’ll want to control the shape and filling. The choice of base comes first for around 30% of consumers.
Allergens Check the ingredients, highlighted allergens and any warnings that the product may contain other allergens on every pack. If I have a food allergy, I want to be able to assess the kano biscuits and the finish separately before combining them. This check is the top priority for around 20% of consumers.

Common finishing mistakes

  • Assuming all melted chocolate sets with a glossy finish

    With real chocolate, crystallisation affects its appearance and snap. Callebaut explains that chocolate which hasn’t been properly pre-crystallised may look less glossy and develop a grey bloom.

    Before you buy, decide whether you want to temper real chocolate or use a baking coating that, according to its product information, doesn’t need tempering.

  • Reading only the chocolate label

    The kano biscuits themselves may already contain allergens. Albert Heijn and Jumbo list allergens including cereals containing gluten, egg, milk, soya and almonds; your chosen finish may contain allergens too.

    Check the latest labels for the kano biscuits, chocolate or coating, and any decorations separately.

  • Leaving finished kano biscuits uncovered

    Biscuits can go soft, stale or dry. The Netherlands Nutrition Centre advises storing biscuits in a cool, dry, dark place in a well-sealed container.

    Let the finish set first, then seal the kano biscuits well and follow the storage advice on the packaging you’ve used.

Brands for the base and finish

Albert Heijn

AH Roomboter kano's, 270 g, are a ready-made base filled with almond paste.

  • Albert Heijn lists ingredients, allergens and storage information on the product page.
  • If you want to coat them in chocolate, you’ll need to choose the finish separately and check the information for both products.

Jumbo

Jumbo Kano's met Roomboter, 275 g, are a ready-made base filled with almond paste.

  • Jumbo’s product information lists ingredients, allergens and storage advice.
  • Adding a chocolate finish means checking the allergens on both packs.

Verkade

Verkade Kookchocolade 74% cacao is a chocolate product to consider as a possible finish.

  • The Albert Heijn product page describes using this cooking chocolate in chocolate recipes.
  • The product information lists soya and possible traces of other allergens; check the latest label.

Koopmans

Koopmans’ kano recipe is for anyone who wants to bake the biscuits from scratch.

  • The recipe gives you the ingredients, moulds and baking time for 16 kano biscuits.
  • A chocolate coating isn’t part of the recipe, so you’ll need to choose a separate product.

Callebaut

Callebaut provides technical guidance on tempering chocolate and using baking coatings.

  • Callebaut explains that tempering helps real chocolate set with a glossy finish and firm snap; the brand also describes coatings that can be used without tempering.
  • Real chocolate and baking coating are different product choices. Check the ingredients, allergens and preparation instructions for the product you choose.

Joybuy products for chocolate-coated kano biscuits

AH Roomboter kano's, 270 g

A ready-made butter kano biscuit base with almond paste filling, ideal if you want to focus on adding the chocolate finish.

Jumbo Kano's met Roomboter, 275 g

Ready-made butter kano biscuits filled with almond paste. Check the latest pack for ingredients, allergens and storage advice.

Verkade Kookchocolade 74% cacao

A cooking chocolate to consider for your finish. Check the pack for allergen information and follow the preparation instructions.

Frequently asked questions

Do I need to temper chocolate to coat kano biscuits?

Not if you choose a suitable baking coating that can be used without tempering. For a glossy finish with real chocolate, Callebaut explains that tempering is important for the crystal structure and a firm snap. Check the instructions for the product you choose.

Can I add a chocolate finish to ready-made kano biscuits?

Yes. Ready-made kano biscuits are a handy base if you’d rather coat them than bake from scratch. Albert Heijn and Jumbo sell butter kano biscuits with almond paste filling; before using them, check the ingredients and allergens for both the biscuits and the finish.

Which allergens should I check in chocolate-coated kano biscuits?

Check the allergen information on the exact packs for both the kano biscuits and the finish. The Albert Heijn and Jumbo kano biscuits described here list allergens including cereals containing gluten, egg, milk, soya and almonds. The product information for Verkade Kookchocolade 74% cacao lists soya and possible traces of milk, wheat, almonds and hazelnuts. The Netherlands Nutrition Centre stresses the importance of checking the latest label if you have a food allergy.

How should I store finished kano biscuits?

Let the finish set, then store the kano biscuits in a well-sealed container in a cool, dry, dark place. This follows the Netherlands Nutrition Centre’s storage advice for biscuits; also check the best-before date and any specific instructions on the packs you’ve used.