Hagelslag

Hagelslag is a popular Dutch topping for bread, similar to sprinkles. It is traditionally made from chocolate, but can also be found in fruit and licorice flavors. Hagelslag is often used as a topping for buttered bread, but can also be used in baking or as a decoration for desserts.

History

Hagelslag was first produced in the Netherlands in 1936 by the company Venz, which is still one of the main producers today. The idea for hagelslag came from a worker at the Venz factory, who was inspired by the sight of hagel, or hailstones, falling on the factory roof.

Production

Hagelslag is made by extruding a mixture of sugar, fat (usually vegetable oil), and chocolate through small holes to form tiny cylinders. These are then cooled and cut into the characteristic small pieces. The process is similar to that used in the production of other confectionery items such as chocolate chips.

Varieties

There are several varieties of hagelslag available, including pure chocolate, milk chocolate, and mixed fruit flavors. There is also a version made with licorice, known as 'zwarte hagelslag' or 'black hagelslag'. In addition to these traditional varieties, there are also special editions produced for holidays such as Christmas and Easter.

Usage

Hagelslag is most commonly used as a topping for buttered bread, a traditional Dutch breakfast or lunch item. It can also be used in baking, for example as a topping for cupcakes or cookies, or as a decoration for cakes and desserts.

See also

• List of Dutch inventions and discoveries
• Dutch cuisine
• Sprinkles
• Venz

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