Home bakers who want to dip their own
You bake or buy plain kruidnoten and want to coat them in chocolate yourself. The Albert Heijn Allerhande recipe lets the kruidnoten cool completely first, then uses baking parchment so the coating can set.
Who are these options for?
Anyone who wants to serve chocolate-coated kruidnoten straight away
You’d rather not melt chocolate or dip kruidnoten. If so, compare ready-made options by chocolate type, ingredients, allergens and packaging.
Shoppers who check labels carefully
If allergens or nutritional values influence your choice, check the details for the exact product you’re buying. According to the Netherlands Food and Consumer Product Safety Authority, allergen information for prepacked products must appear on the label.
What should you consider when choosing?
First decide whether you want to make your own chocolate coating or serve the kruidnoten straight away. Then check the product type and label: chocolate for dipping serves a different purpose from a ready-to-eat chocolate biscuit.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Making your own coating | Check whether the chocolate is intended for melting and dipping. For a standard bar, check that it’s suitable for this purpose. | I want to choose the chocolate myself and take the time to dip cooled kruidnoten. Around 50% of consumers prioritise being able to make their own coating. |
| Serving straight away | Compare a mixed selection with an option made using one type of chocolate, and check current availability. | If I want to put a bowl out straight away, I don’t want to melt chocolate and wait for it to set first. Around 30% of consumers prioritise being able to serve them straight away. |
| Labelling and nutritional information | Read the ingredients, allergens and any ‘may contain’ statement. Compare nutritional values on the same basis, for example per 100 g. | I want to assess whether my chosen option suits the ingredients I need to avoid or the nutritional values I want to compare. This is the main concern for around 20% of consumers. |
Common mistakes
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Buying a chocolate biscuit to dip kruidnoten in
A biscuit with a chocolate coating, or chocolate with crunchy speculoos, is a ready-to-eat product made from several components. The dipping method from Albert Heijn Allerhande uses melted chocolate as the coating.
For dipping your own, look for chocolate intended for baking and decoration. If you want to use a standard bar, check that it’s suitable for the coating you have in mind.
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Dipping the kruidnoten while they’re still warm
In its recipe, Albert Heijn Allerhande lets the kruidnoten cool completely before dipping them in melted chocolate.
Allow time for them to cool, and get some baking parchment ready for the dipped kruidnoten to set on.
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Assuming ‘dark’ or ‘white’ means allergen-free
Allergen information varies from product to product. For example, Jumbo Supermarkten lists egg, milk, wheat, gluten and soya for its white chocolate-coated kruidnoten.
Check the current allergen information and any ‘may contain’ statement on the packaging of the option you choose.
Brands and product ranges to consider
Albert Heijn
Albert Heijn offers both ready-made chocolate-coated kruidnoten and an Allerhande recipe for dipping your own.
- AH Chocolate Kruidnoten are a mix of milk, white and dark chocolate.
- The mix lists milk, gluten-containing cereals and soya, among other ingredients. Check the current packaging, as product details can change.
Jumbo
Jumbo Supermarkten lists melting chocolate and chocolate drops under baking and decoration, alongside ready-made chocolate-coated kruidnoten.
- Its baking and decoration range includes melting chocolate in dark, milk and white varieties, and dark and white chocolate drops.
- Ingredients and allergens vary between kruidnoten options; also check whether the one you want is available.
Verkade
Verkade Chocorondjes Milk Chocolate are ready-to-eat biscuits coated in milk chocolate.
- A good option if you’re looking for a chocolate biscuit rather than coating kruidnoten yourself.
- As a biscuit, this product isn’t a direct substitute for chocolate you want to use as a smooth dipping coating.
Lotus Biscoff
Lotus Bakeries describes Lotus Biscoff Chocolate as chocolate with crunchy speculoos.
- Worth considering if you’re specifically looking for chocolate with a crunchy biscuit element.
- The speculoos component differs from the melted chocolate used in a kruidnoten coating recipe.
Chocolate bars for dipping your own kruidnoten
These Joybuy products are chocolate bars for anyone who wants to choose their own chocolate, not ready-made chocolate-coated kruidnoten. Check each bar individually to see whether it’s suitable for melting and setting as a coating after dipping.
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Lindt Excellence 78% Cacao, 100 g
For anyone considering a dark chocolate bar for dipping their own kruidnoten. Before using it, check whether this variety is suitable for melting and setting as a coating.
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Tony's Chocolonely White Chocolate Bar, 180 g
For anyone looking for white chocolate to make their own coating. Check whether this bar is suitable for melting and setting as needed for dipping.
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Lindt Excellence 85% Cocoa Dark Chocolate, 100 g
A dark chocolate bar for anyone looking specifically for 85% cocoa. Check separately whether this variety is suitable for making a melted coating for kruidnoten.
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Lindt Excellence 70% Cocoa Dark Chocolate, 100 g
For anyone comparing a dark chocolate bar with the 72% cocoa used in the Albert Heijn Allerhande recipe. The cocoa percentage alone doesn’t tell you whether the bar is suitable for dipping kruidnoten, so check this separately.
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Lindt Excellence 90% Cocoa Supreme Dark, 100 g
For anyone looking for a dark chocolate bar with 90% cocoa. Assess whether it’s suitable for melting and setting as a coating separately from its cocoa percentage.
Frequently asked questions
What chocolate can I use to dip kruidnoten myself?
Choose chocolate that’s suitable for the coating you want to make, such as a suitable melting chocolate for baking and decoration. In its recipe, Albert Heijn Allerhande uses 200 g of 72% dark chocolate, melts it in a bain-marie and only dips the kruidnoten once they’ve cooled completely. If you’re using a different bar, check separately that it’s suitable for this purpose.
Can I use chocolate biscuits instead of melting chocolate?
Not as a direct substitute for a smooth dipping coating. Verkade Chocorondjes are biscuits with a chocolate coating, while Lotus Biscoff Chocolate contains crunchy speculoos. The Albert Heijn Allerhande dipping method uses melted chocolate without a biscuit component.
How should I store ready-made chocolate-coated kruidnoten?
Follow the storage instructions on the packaging of the product you buy. For the chocolate-coated kruidnoten mentioned here, Albert Heijn and Jumbo Supermarkten recommend storing them in a cool, dark and dry place. Albert Heijn recommends keeping them in a sealed tin after opening.
Where can I check allergens in packaged chocolate-coated kruidnoten?
Check the label on the packaging you’ve chosen, including any ‘may contain’ statement. According to the Netherlands Food and Consumer Product Safety Authority, allergen information for prepacked products must appear on the label. Online product information can change.
Are dark chocolate-coated kruidnoten automatically free from milk or nuts?
No. The word ‘dark’ doesn’t guarantee that. Jumbo Supermarkten lists gluten, soya and wheat for Jumbo Kruidnoten Puur, with milk and nuts among the possible allergens. So if you need to avoid an ingredient, check the current packaging.