For a pure cocoa flavour at Easter brunch, choose a currant bun based on its bread type and ingredients, and serve dark chocolate separately unless the label confirms that the bun itself contains dark chocolate. If wholemeal matters to you, compare the bun’s nutritional information. And if you’re serving guests, check the allergens in both the bun and the chocolate.
You want to serve dark chocolate at Easter brunch, but you’re not looking for an ordinary raisin and currant bun simply labelled ‘dark’. Serving a separate bar of dark chocolate, such as the Way To Go variety listed by Lidl, lets you check the cocoa claim on the packaging for yourself.
You compare the type of bread and the fibre per 100 g. Albert Heijn lists 6,1 g of fibre per 100 g for AH Extra lang lekker raisin and currant buns; the white varieties described by Jumbo and PLUS list 2,8 g and 3,3 g per 100 g respectively.
You want to know which allergens are in the currant buns you’ve chosen and any chocolate before serving them. So check the current packaging, including warnings about the possible presence of other allergens.
First decide whether you want the currant bun itself to contain dark chocolate, or whether you’d rather serve the chocolate separately. Then compare the type of bread and the nutritional information, and check the allergens for your guests before buying.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Pure cocoa flavour | Check whether the bun itself contains dark chocolate and whether a cocoa percentage is stated. If serving chocolate separately, check its label too. | I want to give brunch a distinctive pure cocoa flavour without mistaking an ordinary currant bun for a chocolate variety. This flavour preference comes first for around 42% of consumers. |
| Type of bread and fibre | Check whether it is labelled wholemeal and compare the fibre per 100 g on the nutritional information. | If I’d rather serve a wholemeal bun than a white one, I want to be able to see the difference on the label. This preference is the main consideration for around 33% of consumers. |
| Allergens | Read the current ingredients and allergen warnings for the bun and any chocolate you plan to serve. | If guests need to avoid certain allergens, I want to check the packaging before serving anything. This check is the top priority for around 25% of consumers. |
The colour of the bread doesn’t tell you whether it contains chocolate or how much cocoa it contains.
Check the ingredients and any cocoa claim. If you serve chocolate separately, don’t describe it as a chocolate currant bun.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So the product type alone doesn’t tell you which salt has been used.
Check the ingredients list for baker’s salt or iodised salt.
If you’re serving guests with allergies, the information on the product you actually serve is what matters. Warnings about the possible presence of other allergens vary between varieties.
Check the current packaging for each product. If you’re buying unpackaged bread, ask for allergen information before you buy.
If you’re choosing wholemeal bread or a particular amount of fibre, you can’t tell from the colour of the bread.
Compare the product name, ingredients and fibre per 100 g on the label.
AH Extra lang lekker raisin and currant buns are a wholemeal wheat and rye variety for anyone comparing types of bread and fibre content.
Jumbo Raisin Currant Buns are a white wheat variety sold in a pack of six.
PLUS describes a standard bag of currant buns containing six, as well as an ‘lekker lang lekker’ variety containing eight.
Lidl describes currant buns in a pack of six and separately lists Way To Go chocolate bars in a dark variety.
ALDI describes wheat raisin and currant buns in a pack of six.
Check whether dark chocolate is listed in the bun’s ingredients, and look for a cocoa percentage if that matters to your choice. An ordinary raisin and currant bun or dark chocolate served on the side doesn’t confirm that the bun itself is a chocolate variety.
No, you can’t tell from the product type alone: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the label to see whether the currant bun you’ve chosen contains baker’s salt or iodised salt.
Follow the storage instructions for the variety you choose. Albert Heijn and PLUS advise freezing the products described on the day of purchase; PLUS says its eight-pack variety should be used within one month.
Before buying, read the allergen information on the current packaging for both the currant buns and any chocolate. The Netherlands Food and Consumer Product Safety Authority states that allergens must be clearly shown on the label of pre-packed foods. If you’re buying unpackaged bread, ask the seller for this information before you buy.
