Who is this choice relevant to?

Hoteliers looking for a chocolate twist

For buyers who want to offer a variety with a recognisable chocolate ingredient alongside plain egg cakes. Compare the exact ingredients before describing it as high in cocoa or less sweet.

Buffet managers managing portions and leftovers

For breakfast teams who want to match the serving size to occupancy, putting out smaller quantities and topping them up more often. Koninklijke Horeca Nederland recommends this approach as a way to tackle food waste in hotels.

Hotels providing guests with allergen information

For teams displaying egg cakes unwrapped who need to inform guests about any allergens before they make their choice. The Netherlands Food and Consumer Product Safety Authority points out that allergen information for unpackaged products must be provided in a way other than on the packaging.

What should you look for when buying?

Start with the chocolate ingredient you want, then check whether the size and delivery method work for your buffet. Check the allergen information for every specific variety, even if flavour or portion size is your first consideration.

What to consider What to check when buying Who should pay particular attention?
Chocolate profile Check which chocolate or cocoa ingredient is listed and ask about the cocoa percentage in that ingredient and, if relevant, in the whole egg cake. I want to offer a chocolate variety without promising a dark or less sweet profile I cannot substantiate. This flavour profile comes first for around 50% of consumers choosing egg cakes for a hotel buffet.
Portions and replenishment Compare the number of pieces and the size per pack; keep track of how many egg cakes are left after each breakfast service. If I put out smaller quantities, I want to be able to top them up without ending up with lots of leftovers each time. Buffet organisation is the top priority for around 30% of these consumers.
Allergen information Ask for the latest allergen declaration for the exact variety and decide how guests will receive that information before choosing. When serving egg cakes unwrapped, I want guests to be able to check for allergens before picking one up. Allergen information is the top selection priority for around 20% of these consumers.

Buffet-planning pitfalls

  • Assuming ‘choco’ means a high cocoa content

    A name or decoration does not tell you how much cocoa the chocolate ingredient or the whole egg cake contains. For example, Albert Heijn describes the Gulden Krakeling variety as an egg cake with cocoa-flavoured coating and cream filling; this does not support a claim that it has a high cocoa content.

    Before ordering, ask for the full ingredient and nutritional information, as well as the relevant cocoa percentage. Do not describe the variety on your buffet in more specific terms than the product specification allows.

  • Relying on a consumer listing as a regular supply route

    Jumbo says its 4 Choco Eierkoeken are no longer part of its online range. A variety that was listed previously is therefore not a reliable basis for a regular hotel breakfast service.

    Confirm current availability, ordering terms and delivery frequency with your intended supplier before finalising your buffet plans.

  • Leaving allergen information on the outer packaging

    When egg cakes are displayed unwrapped on the buffet, guests cannot check the packaging themselves. The Netherlands Food and Consumer Product Safety Authority says allergen information must also be provided to consumers for unpackaged products.

    Use the latest specification for each exact variety and make sure guests can access the information before choosing, for example through a clear buffet label or a dedicated information system.

  • Putting out a full tray every time

    A large display can leave you with more leftovers than necessary. Koninklijke Horeca Nederland advises hotels to measure food waste, put out smaller quantities and top them up more often.

    Count how many egg cakes you put out and how many are left after each breakfast service. Then adjust the quantity to match occupancy and actual consumption.

Brands worth comparing

These brands offer different egg cakes or chocolate varieties. Their inclusion here does not mean that every variety has a high cocoa content or is suitable for regular hotel purchasing.

De Maro

De Maro lists an egg cake with pieces of dark chocolate and says it can help with specific quantities or sizes.

  • The stated dark chocolate ingredient gives you a clear starting point when choosing a flavour.
  • For this variety, ask about the cocoa content, full ingredient and allergen information, and delivery terms. Pieces of dark chocolate do not prove that the whole egg cake has a high cocoa content.

Jumbo

Jumbo has a product page for 4 Choco Eierkoeken with cocoa-flavoured coating, but says the product is no longer part of its online range.

  • The product information names the chocolate ingredient and relevant ingredients.
  • This listing does not confirm current availability or a high cocoa content.

Gulden Krakeling

The chocolate-filled egg cake shown by Albert Heijn contains cocoa-flavoured coating and cream filling.

  • The product information gives you more detail about its ingredients and allergens for comparison with other varieties.
  • The stated 1,55% low-fat cocoa powder applies to the cocoa-flavoured coating, not to an established cocoa content for the whole egg cake. The variety shown contains wheat/gluten, egg and soya, and may contain milk.

Bolletje

Bolletje describes a crisp egg cake and a cinnamon variety, offering a way to vary the texture of your buffet selection.

  • An option to consider if you want to vary the texture as well as the flavour.
  • The varieties described do not support a claim that they are dark chocolate egg cakes. For both varieties, Bolletje lists egg, cereals containing gluten, milk, wheat and soya.

Albert Heijn

Albert Heijn’s egg cake range includes mini, wholemeal and spelt varieties, as well as the separately listed chocolate-filled Gulden Krakeling variety.

  • The sizes and varieties listed give you a starting point for comparing portions and buffet options.
  • Check the ingredients, allergens and delivery terms for each exact variety; being listed in the range says nothing about a high cocoa content.

ALDI

ALDI lists Heerlijck Banket free-range egg cakes in a pack of 12, weighing 360 g.

  • The stated quantity and weight are useful when comparing pack sizes for a standard selection.
  • These free-range egg cakes do not support a claim that they are a chocolate variety or have a high cocoa content.

Joybuy products

Related products will be available soon.

Frequently asked questions

Does ‘choco’ prove that an egg cake contains a lot of cocoa?

No. The word ‘choco’ does not, by itself, indicate a cocoa percentage. Albert Heijn’s product information gives 1,55% low-fat cocoa powder within the cocoa-flavoured coating of the Gulden Krakeling variety; you should not read this figure as a percentage for the whole egg cake. Ask for the specifications of the chocolate ingredient and the complete product before making any claims about cocoa content.

How do I provide allergen information for unwrapped egg cakes?

Make sure guests can access information about any allergens before they choose. The Netherlands Food and Consumer Product Safety Authority states that information for unpackaged products must be provided in a way other than on the packaging. Use the latest specification for the exact variety and clearly tell guests where they can find or request the information.

Which allergens should I look out for in chocolate egg cakes?

It varies by exact variety. According to Jumbo, the 4 Choco Eierkoeken described contain egg, milk, wheat and soya, and may contain nuts. The Gulden Krakeling variety shown by Albert Heijn contains wheat/gluten, egg and soya, and may contain milk. Always use the latest packaging or product specification for the product you have purchased for your buffet.

How can I avoid unnecessary leftovers on the breakfast buffet?

Measure how many egg cakes are left, put out smaller quantities and top them up in line with occupancy and actual consumption. Koninklijke Horeca Nederland recommends measuring and replenishing more often as practical ways to tackle food waste in hotels.