Choose aniseed sprinkles if you’re looking for a crunchy topping for bread, crispbread or a treat to share. For a distinct cocoa flavour, plain chocolate sprinkles or dark chocolate are a better choice; frogs and mice are instantly recognisable Sinterklaas sweets to hand out. Don’t rely on the search term ‘dark aniseed sprinkles’ alone: check the product name, ingredients and allergen information on the packaging.
If you’re looking for a chocolate topping with a clearly stated cocoa content for the Sinterklaas procession, check the specific product. Albert Heijn states that De Ruijter Specials Intens Puur sprinkles contain at least 52% cocoa solids; this tells you nothing about the cocoa content of other varieties.
For a sharing platter or a treat to hand out, the recognisable shape may matter more than the cocoa flavour. Frogs and mice are a good fit, but check the ingredients if you’re specifically looking for dark chocolate.
If you want to decorate bread, crispbread, yoghurt or cakes, aniseed sprinkles are a different option from chocolate toppings. PLUS suggests using De Ruijter Gestampte Muisjes on bread, crispbread and yoghurt.
First decide whether you’re mainly looking for a cocoa flavour, a Sinterklaas product to hand out or a topping. Then check the features of the product you’ve chosen.
| What to consider | What to look for | Who it matters to |
|---|---|---|
| Pure cocoa flavour | Check the product type, the ‘dark’ or ‘plain’ description and any stated cocoa percentage. Albert Heijn states that De Ruijter Specials Intens Puur sprinkles contain at least 52% cocoa solids. | If I’m mainly serving chocolate with a distinct cocoa flavour at the Sinterklaas procession, that matters more to me than a festive shape. This flavour is the priority for around 45% of consumers. |
| Sinterklaas shape | Check whether the product is intended to be handed out, and look at its ingredients and availability. Albert Heijn describes AH Kikkers & muizen as fondant coated with 12% dark chocolate. | For a sharing platter or a treat for a child’s shoe, I want something that’s instantly recognisable as a Sinterklaas sweet. Being easy to hand out is the main consideration for around 33% of consumers. |
| Using it as a topping | Choose a product that works with bread, crispbread or cakes; then decide whether you want aniseed or chocolate. | When I’m decorating something myself, I mainly want a topping that suits the dish. Around 22% of consumers prioritise this use over cocoa flavour or ease of handing it out. |
Albert Heijn and Jumbo list various types of aniseed sprinkles, including coloured, festive and crushed varieties, while plain chocolate sprinkles are sold separately. The search term alone won’t tell you whether you’re getting aniseed or chocolate.
First choose between aniseed sprinkles, a dark chocolate topping and Sinterklaas character sweets. Then check the exact product name and ingredients.
According to Albert Heijn, AH Kikkers & muizen consists of fondant coated with 12% dark chocolate. That’s a different composition from a bar of dark chocolate.
Choose character sweets for their shape and for handing out. If you’re after a pronounced cocoa flavour, check the ingredients of a dark chocolate bar or sprinkles instead.
A flavour description doesn’t tell you which allergens a specific product contains. Recipes and warnings can also vary from one pack to another.
Before serving, check the ingredients and allergen information on the packaging, especially if you’re handing them out to someone with an allergy.
ALDI warns that promotional items can sell out faster than expected due to demand. This could affect plans that depend on one particular type of character sweet.
Check your shop’s current range in good time, and choose another type of treat in advance if necessary.
Worth considering if you want to compare aniseed sprinkles and chocolate toppings as separate product types.
Worth considering for frogs and mice as instantly recognisable Sinterklaas sweets.
Useful for distinguishing a dark chocolate bar from Sinterklaas character sweets.
Worth considering for frogs and mice in the Sinterklaas range.
These products are chocolate toppings for anyone looking mainly for a cocoa flavour or decoration for the Sinterklaas procession. They aren’t aniseed sprinkles or Sinterklaas characters, so check whether the flavour and ingredients of each variety are right for your treat.
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A chocolate topping for anyone who’d rather choose a dark chocolate flavour than aniseed sprinkles or character sweets for the Sinterklaas procession.
200 g pack. Check the ingredients and allergen information on the packaging before serving.
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A dark chocolate topping for bread or a homemade treat, rather than a Sinterklaas character.
390 g pack. If cocoa content is important to your choice, compare the stated percentages, and check the allergen information on the packaging.
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A chocolate topping for decoration when shape matters more than a specific dark chocolate flavour.
390 g pack. Check the packaging if you’re specifically looking for a dark variety, and read the allergen information before serving.
No. Aniseed sprinkles and dark chocolate toppings are different product types. Albert Heijn and Jumbo list festive, coloured and crushed varieties of aniseed sprinkles, among others. If you’re looking for a cocoa flavour, check for ‘dark’ or ‘plain’ in the product name and look for any stated cocoa percentage.
Yes, you can use aniseed sprinkles as a topping over a layer of chocolate. A Jumbo recipe combines aniseed sprinkles with melted dark or milk chocolate. Choose the dark variety if that’s the flavour you’re after, and check the ingredients of both products.
Follow the storage and use-by instructions on the packaging for each product. These are more important than general guidance for the product category.
Check the allergen information on the packaging of the specific product. The Netherlands Food and Consumer Product Safety Authority explains that labels must list 14 allergens. Also read any warnings about possible cross-contamination if they’re relevant to the person receiving the treat.
