If you want to be sure the crispbread on your table has a chocolate coating, you can add chocolate to plain crispbread yourself. Wasa describes a recipe in which the chocolate is then chilled for at least 30 minutes to set. If you want to serve something without any preparation, check before buying that the product name and ingredients actually describe chocolate-coated crispbread; a pack of plain crispbread won’t fit the bill.
You want to put out a sweet chocolate treat without first melting chocolate or waiting for it to set. The wording on the specific product packaging is key here: plain crispbread isn’t the same as a ready-made chocolate version.
You’re looking for crispbread as a crunchy base and want to choose the chocolate topping yourself. Wasa describes a recipe that involves adding chocolate to crispbread and letting it set, so make sure you leave enough time before serving.
You want to be able to check the ingredients in every base, chocolate and topping you choose. The Netherlands Food and Consumer Product Safety Authority highlights the importance of clear allergen information on the labels of prepacked foods.
First decide whether you need a treat you can put straight on the table, or whether you want to add the chocolate to the crispbread yourself. Then check the ingredients of everything you plan to serve.
| What to consider | What to check | Who is this important for? |
|---|---|---|
| Ready-to-serve chocolate coating | Check that the full product name and ingredients confirm it is chocolate-coated; don’t rely on the search term alone. | If I don’t have time to prepare anything, I want to be able to serve the treat straight away. For around 44% of consumers, a ready-to-serve chocolate coating comes first. |
| Adding the chocolate yourself | Choose a crispbread base and allow time for the chocolate to set. Wasa’s recipe recommends chilling it for at least 30 minutes. | I want to decide how the chocolate goes on the crispbread myself, even if that means some preparation. Around 33% of consumers prefer to add the finishing touch themselves. |
| Ingredients and allergens | Check the latest allergen information for the crispbread, chocolate and any toppings separately. | When I’m serving guests with a food allergy, I need to be able to check every ingredient I use. For around 23% of consumers, checking the ingredients is the top priority. |
Wasa shows you how to add chocolate to crispbread, but that method doesn’t mean the chocolate version is sold as a packaged product.
Use the recipe if you want to add the chocolate yourself. If you want to serve it straight away, check that the packaging explicitly describes a chocolate-coated product.
A crispbread variety in a supermarket range won’t necessarily have a chocolate coating. If you don’t check, you could get home with just the base for your treat.
Read the full product name and ingredients. If you choose plain crispbread, make sure you buy the chocolate you want to use separately.
According to the Netherlands Nutrition Centre, baker’s salt has added iodine, but bakers aren’t required to use it. So this doesn’t tell you what’s in a particular crispbread product.
Check the packaging or the manufacturer’s information before making a claim about the iodine content of your chosen product.
If you’re making the treat yourself, the chocolate and any toppings are part of what you’ll be serving too. Their allergen information may be just as important to your guests as that of the base.
Check the packaging for every ingredient and keep the information handy when preparing food for guests.
Wasa is a useful choice if you want to add chocolate to a crispbread base yourself.
Ryvita has a range of crispbread varieties that can help you compare different plain bases.
Albert Heijn’s crispbread category is a good starting point for looking at plain bases and checking the details on specific packaging.
Jumbo’s crispbread range is a useful way to compare plain varieties as potential bases.
These crispbread products are suited to adding your own chocolate for a dinner party. Allow time to prepare and set the chocolate as well as choosing your base; don’t treat these products as ready-to-serve chocolate-coated crispbread.
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A crispbread base for anyone who wants to add their own chocolate topping.
Pack size: 215 g. To make a chocolate treat, add chocolate yourself and leave it to set.
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A wholegrain crispbread base for adding your own chocolate topping for guests.
Pack size: 125 g. If you’re serving guests with a food allergy, check the latest packaging for both the base and the chocolate.
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A wholegrain crispbread base for a treat that you finish with chocolate yourself.
Pack size: 265 g. Leave enough time for the added chocolate to set before serving.
In Wasa’s recipe, the crispbread is chilled for at least 30 minutes after the chocolate is added, until the chocolate has set. Allow time for this before your dinner party; the instruction applies to this particular method and isn’t a set time for every recipe.
Check the allergen information for the specific crispbread, chocolate and each topping you’ve chosen; ingredients can vary between products. The Netherlands Food and Consumer Product Safety Authority says that allergens must be clearly labelled on prepacked foods.
No, you can’t assume that’s the case for every product. According to the Netherlands Nutrition Centre, iodine is added to baker’s salt, but its use isn’t compulsory; check the packaging or contact the manufacturer for information about your chosen crispbread.
