If you want to choose the cocoa or chocolate in your currant buns yourself, baking them at home gives you more control than the standard ready-made options from Jumbo and PLUS: neither of their listed ingredient lists includes cocoa. The classic and wholemeal recipes from Albert Heijn Allerhande each provide a dough base, but neither gives a tested quantity or cocoa percentage for chocolate currant buns. Choose ready-made if convenience matters more, and check the current packaging for the flavour you want and any allergens.
You want to choose the cocoa or chocolate yourself and don’t mind kneading and proving the dough. Albert Heijn Allerhande’s classic currant bun recipe provides a base for the dough, but it isn’t a tested recipe for chocolate currant buns.
You care more about the type of dough and nutritional information than a pronounced chocolate flavour. Albert Heijn Allerhande’s wholemeal recipe uses 350 g wholemeal wheat flour for eight buns and lists 4 g of fibre per serving. Wholemeal flour alone doesn’t indicate whether cocoa is included.
You don’t want to knead or bake, but you do want to know which ingredients and allergens the bun contains. Check the current label: the Jumbo and PLUS currant buns described here are standard wheat, raisin and currant buns, not confirmed chocolate varieties.
First decide whether the cocoa flavour you want, a wholemeal dough base or convenience matters most to you. A dark appearance alone won’t tell you which ingredients a currant bun contains.
| What to consider | What to check when buying | Who is this most important to? |
|---|---|---|
| Cocoa flavour | For ready-made buns, look for cocoa or chocolate in the ingredients list. If baking your own, use a recipe that specifies how much to add to currant bun dough. | If choosing the chocolate flavour myself is my main priority, a dark crust isn’t enough; around 50% of consumers put that flavour choice first. |
| Dough base | Check whether wholemeal wheat flour has been used, and compare the fibre per serving or per 100 g on a like-for-like basis. | If I bake my own, choosing a wholemeal dough may matter more than the chocolate flavour; around 30% of consumers prioritise this choice of dough. |
| Convenience and ingredients | Read the current label for ingredients, allergens and storage instructions before buying a supply. | I want a currant bun without kneading or proving, but I still want to know what’s in it; around 20% of consumers put convenience first when choosing. |
The colour or packaging doesn’t confirm the cocoa content. The listed ingredients for Jumbo and PLUS’s standard currant buns don’t include cocoa.
If buying a ready-made bun, check whether cocoa or chocolate is actually listed on the current label. If you want to choose the chocolate yourself, look for a recipe with instructions for adding it to currant bun dough.
A wholemeal dough base changes the ingredients and the stated fibre content, but it doesn’t confirm that cocoa or dark chocolate is included.
Choose Albert Heijn Allerhande’s wholemeal recipe for its dough base; assess any chocolate addition separately using a recipe designed for that purpose.
Wheat and milk, among other ingredients, are relevant to the Jumbo and PLUS products described here. A product name doesn’t give you the full picture of its ingredients or possible traces.
Check the current allergen information on the packaging just before you buy. If the buns are unwrapped, ask for this information before choosing.
If you bake currant buns at home, you can’t tell which type of salt is used just by relying on the word ‘salt’ in a recipe.
Check the description on the salt packaging. The Netherlands Nutrition Centre advises people who bake their own bread to use baker’s salt.
Albert Heijn Allerhande has a classic and a wholemeal recipe for anyone who wants to bake currant buns at home.
Jumbo Raisin Currant Buns are a ready-made example of standard white wheat buns with raisins and currants.
PLUS provides information about standard currant and raisin buns, as well as storage and freezing advice for the varieties described.
Lidl describes standard currant buns sold in a pack of six.
Don’t assume they do. The standard Jumbo and PLUS currant buns described here are white wheat buns with raisins and currants, and their listed ingredients don’t mention cocoa. Check the current label if cocoa or chocolate is a deciding factor for you.
Check the current allergen information for the specific bun, including any mention of cereals containing gluten and milk. Jumbo and PLUS don’t list exactly the same ingredients and possible traces for the products described here, so don’t judge the contents by the name ‘currant bun’ alone.
Check the packaging to see whether the salt is described as baker’s salt. The Netherlands Nutrition Centre advises people who bake their own bread to use baker’s salt; don’t assume all salt in a recipe is the same.
Follow the storage advice for the specific PLUS variety you buy. For a variety with a longer shelf life, PLUS advises freezing it on the day of purchase and using it within one month; don’t automatically apply this instruction to other varieties or homemade buns.
