Hagelslag is a type of manufactured chocolate nonpareil from The Netherlands. Known as jimmies or chocolate sprinkles in English, these Dutch treats are usually used as a topping on buttered bread for breakfast. The Dutch company Gerard de Vries for Venz invented hagelslag in 1936, and they soon became popular in Holland, Belgium and France. In The Netherlands only hagelslag with a cacao percentage of more than 35 can be called chocolat hagelslag. If the percentage is under the 35%, it has to be called cacao fantasy hagelslag.
There are many brands of hagelslag, De Ruijter being one of the best known. Because hagelslag is also popular in Indonesia via the Dutch, the easiest place to find a box in North America would be in Asian supermarkets. I bought the Swiss brand Callebaut in Toronto at The Chocolateria on Roncesvalles
|Toasted Baguette with Hagelslag and Cocoa Rum Brittle|
|Another Fine Use of Hagelslag by Helga Hagelslag|
Helga Hagelslag at the market