The best on the bread: chocolate sprinkles, Hagelslag
Raschel, Raschel! Better Sch-Sch. Or maybe Schr-Schr. Hm. Is it not quite true yet. But: it is this very distinctive sound when I take a still well filled box of Hagelslag / chocolate crumbs / chocolate gel and shake something. And it is only this cardboard box with exactly this filling that makes the special sound sound. A gentle Schr-Schr halt, or sh-sh! Not SCH! sch! “as if to scare a cat out of the garden, but when very fine things fall on each other and sort themselves again. And it is exactly this sound that gives me something. Like the bell in Pavlov’s dog. Klingeling: now comes a treat. Schr-schr: now comes something fine. The bread / roll is buttered, the bowl vanilla vla is ready to decorate. With fine, small sprinkles of chocolate with icing. Hammer! Because now comes the chocolate crumb or chocolate hailstones, as they say in the Netherlands.
It rustles in the box
What is triggered by the rustling in the box are, of course, especially memories of childhood days. Holidays on the North Sea and for breakfast there were of course chocolate on bread. And for dessert there was of course vanilla veal and if this should be special, the little chocolate pieces came out of the cardboard box on top. And my mother was very careful that I did not pour out of the pack after the first shift was spooned off. It worked sometimes, but sometimes not. Mischievous grin.
Hagelslag on the bread, with butter, even better peanut butter
Hagelslag is still part of every holiday in Holland, for breakfast, as a travel companion. During my study year in Amsterdam, even in combination with peanut butter (pindakaas). During this time I also learned to appreciate the Dutch bread. If German food in the Netherlands look disrespectful, then first the bread. The discs can be compressed to a minimum of volume and it puffs up by itself, back to its original shape. Main component: air. Germans living in the Netherlands bring home two things: bread and beer. And yet I loved the bread as carrier for Pindakaas and Hagelslag.
As a child, one day or the other, I even ventured on to the colorful fruit crumbles, the white aniseed sprinkles or the coarser grated chocolate flakes. But nothing came to the real hailstorm permanently. Also not in dark (puur) but always the bright milk chocolate Schokostreusel. In the context of this early love also see my habit of picking crumbs from the plate with his finger.
It started in a storm …
The history of this special bread covering dates back to 1919. The confectionery manufacturer BE Dieperink, director of the traditional company Venco ( see Top of the Drop ), is said to have come up with a hailstorm, because hagelslag in German hailstorm means to create white granules of sweetened anismasse as a bread topping. A few years later, produced by the company Venz starting in 1936, the hagelslag found its way onto the breakfast bread of happy children. Incidentally, happy Flemish children like to say muizenstrontjes to the dark brown crumbs. Mäuseköttel. Uh, lekker!
Little chocolate, lots of sprinkles
Of the approximately 80,000 tonnes of chocolate consumed in the Nederlanden per year (1991), the proportion of chocolate flakes and hailstones has a share of 15% (12,000 t / year). That’s about 750 g hailstack or 5 kg chocolate consumption per person. ( Source: Nederlandse Cacao en Cacaoproducenten Vereniging (NCCV), 1992 )
I could not find any more up-to-date figures, but in 2010 the Dutch were much more restrained than other Europeans: they consumed only 3 kg of chocolate per capita (or per mouth). However, whether or not Hagelslag is included in this quantity is unclear. Germany is 11.4 kg, Switzerland is world champion with 12.4 kg. (Source: Brand One)
When it comes to pure confectionery, it is not surprising that the Dutch have numerous pastries such as the Stroopwaffel and Liquorice as a treat. It is all the more astonishing that there is so much chocolate eaten on bread and in chocolate-friendly Germany, the sweet bread spread could not prevail. In some shops in North Rhine-Westphalia (Rewe, there usually with the baking ingredients) and in western Lower Saxony they should give it as normal to buy, but in the German standard breakfast repertoire as in the Netherlands – even at breakfast in the hotel there are minijuts – they never found. That this will change in the future, that’s what I’m working on!