The best-selling chocolate; dark, white or milk

Key Points

• The Netherlands is one of the countries with high chocolate consumption, with cultural traditions and proximity to chocolate factories playing an important role in our eating habits.

• The variety of chocolate types, such as dark, milk, white, blond and ruby, offers consumers plenty of choice, with personal taste and health aspects receiving increasing attention.

• Chocolate production, from cocoa bean to bar, involves several steps where sustainability and fair trade are becoming increasingly important for both producers and consumers.

• Certifications on chocolate products help consumers make informed choices, which directly contributes to better conditions for cocoa farmers worldwide.

• Chocolate is not only loved as a snack, but also a versatile ingredient in both sweet and savoury dishes, where experimenting with flavours leads to surprising culinary experiences.

• By making conscious purchasing decisions and focusing on sustainable production, every consumer can contribute to a fairer and more sustainable chocolate industry.

Chocolate is a sweet treat enjoyed in many places and at many different times in the Netherlands. It's made from cocoa beans, sugar, and often milk, and comes in various flavors, such as dark, milk, and white. In the supermarket, you'll find bars, bonbons, and chocolate sprinkles side by side, each with its own flavor and use. Many Dutch people eat chocolate with coffee or as a treat. Chocolate is often given as a gift and plays a role in holidays like Sinterklaas and Easter. In the following sections, you'll read more about the history, production, and role of chocolate in Dutch culture.

The Biggest Chocolate Eaters

Chocolate is popular everywhere, but some countries and groups stand out when it comes to consumption. Below is an overview of the biggest chocolate eaters, regional differences, and the influence of culture on this sweet habit.

1. Switzerland: With 8.8 kilos of chocolate per year per person, Switzerland is by far the top.

2. Austria: With an average of 8.1 kilos per inhabitant.

3. Germany: 7.9 kilos of chocolate per person annually.

4. Belgium: 5.6 kilos per year, known for their pralines and craftsmanship.

5. Finland: 5.4 kilos per inhabitant per year.

6. Netherlands: 4.5 kilos per year, with a strong market for milk chocolate.

7. Other European countries like Norway, Sweden, and the United Kingdom are quickly following suit. Europe is clearly the center of chocolate consumption.

1. The Surprising Leader

Switzerland has been the leader in per capita chocolate consumption for years. The Swiss consume an average of 8.8 kilos per year. This is due not only to the high quality of local chocolate but also to the deep-rooted tradition of chocolate making. Brands like Lindt and Toblerone are known worldwide and reinforce the image of Swiss chocolate. Local producers cleverly capitalize on national pride and use high-quality ingredients, giving Swiss chocolate a luxurious reputation. Marketing often focuses on authenticity and tradition, which resonates well with consumers who value quality and provenance.

2. Our Neighboring Countries

The Dutch eat an average of 4.5 kilos of chocolate per year, which is lower than in Belgium (5.6 kilos) and Germany (7.9 kilos). Belgium is known for pralines and bonbons, while Germany boasts major brands like Milka and Ritter Sport. In the Netherlands, chocolate letters are a typical Sinterklaas treat. The proximity of chocolate factories in Belgium and Germany makes fresh chocolate more accessible, contributing to higher consumption in those countries.

Cultural traditions, such as giving chocolate during holidays, create clear peaks in sales. This partly explains the differences between the Netherlands and its neighbors.

3. The Role of the Netherlands

The Netherlands has a long history of cocoa imports and chocolate production. Dutch brands like Droste and Verkade are known worldwide. The port of Rotterdam is a major hub for the supply of cocoa beans, which stimulates the industry. Chocolate letters and chocolate sprinkles are typically Dutch and demonstrate how deeply chocolate is intertwined with food culture. Dutch chocolate is also important for international trends, such as the growing demand for fair trade and sustainable production.

4. Why Them?

Economic prosperity makes chocolate affordable for a wide audience. In Switzerland and Belgium, chocolate is linked to national pride and tradition. Holidays like Easter and Sinterklaas (Saint Nicholas Day) bring annual spikes in consumption. The biggest chocolate eaters are often adults in urban areas, but children remain big fans.

The combination of tradition, economy and supply explains the high figures.

5. Numbers in Perspective

Chocolate remains more popular than many other confectionery products in Europe. Sales figures have shown slight growth in recent years, particularly in premium and sustainable segments. Seasonal products, such as Easter eggs and Christmas chocolate, are driving a significant increase in sales each year.

From Bean to Bar

The path from cocoa bean to chocolate bar is a journey with many steps, choices, and influences. From the origin of the bean to the taste on your tongue: every step counts and determines the quality, sustainability, and experience of chocolate.

The Cocoa Bean

The cocoa bean comes primarily from countries around the equator, such as Ivory Coast, Ghana, Ecuador, and Indonesia. Cocoa has been cultivated for centuries; its use originated with the Mayans and Aztecs in South America, where cocoa even served as currency.

There are three main types of cocoa beans: Forastero, Criollo, and Trinitario. Forastero is the most commonly grown and produces a strong, bitter flavor. Criollo is rare and fragile, but known for its soft, complex aromas. Trinitario is a hybrid, with characteristics of both.

Cocoa cultivation requires a tropical climate, abundant rainfall, and shade. Farmers often use traditional methods, but modern techniques are gaining ground. The quality depends heavily on the care and expertise of the grower.

Climate change poses a significant risk. Increased drought and disease threaten harvests, leading farmers to increasingly switch to more sustainable and resilient cultivation methods.

Craft vs. Factory

Artisanal chocolate is typically made in small batches, often using beans from a single plantation. The process is manual: selecting, roasting, grinding, and conching are all done with care and craftsmanship. Industrial chocolate is all about mass production, speed, and standardization, with many machines and less variety.

Artisanal chocolate often has a more intense flavor, with distinct notes of fruit, flowers, or nuts. Factory-made chocolate is usually sweeter, creamier, and predictable. Artisanal chocolate allows the terroir and quality of the bean to speak for themselves.

For consumers, craftsmanship means more flavor, transparency, and sometimes fair trade. But small chocolatiers struggle with high costs, fluctuating bean prices, and limited access to markets.

The Tastemakers

Cocoa, sugar, and milk form the foundation of chocolate. Additions like vanilla, nuts, or spices add depth. The proportions and quality of these ingredients make all the difference.

Sugar softens the bitterness, while milk creates a creamy texture. Dark chocolate contains more cocoa, while milk chocolate contains more milk and sugar. White chocolate consists only of cocoa butter, sugar, and milk.

Roasting and conching significantly alter the flavor. Longer conching produces a smoother, milder bar. Shorter cooking preserves the flavors.

Terroir plays a major role. Soil, climate, and region give chocolate unique notes, just like wine or coffee.

Which Kind Do You Choose?

Chocolate comes in many varieties, each with its own unique character. The choice often depends on personal taste, dietary preferences, and even health considerations. Here's an overview of the most popular varieties and their unique properties.

Pure Pleasure

Dark chocolate is known for its full flavor and higher cocoa content, often between 54% and 85%. This creates an intense, sometimes bitter taste that appeals to many chocolate lovers. Besides its rich taste, dark chocolate offers health benefits, such as antioxidants and a lower sugar content than other types. Flavor profiles range from fruity and spicy to nutty, depending on the origin of the cocoa beans and the recipes used.

Creamy Milk

Milk chocolate remains incredibly popular in the Netherlands. Its creamy texture comes from the addition of powdered milk or condensed milk. Ingredients like sugar, cocoa, and milk are carefully blended to create a smooth, sweet flavor. Young adults and families, in particular, often choose milk chocolate, partly due to its accessible taste and wide range of flavors, from caramel to hazelnut.

White Surprise

White chocolate is distinctive because it doesn't contain cocoa mass, but does contain cocoa butter, milk, and sugar. This makes the flavor much sweeter and the texture softer than dark or milk chocolate. White chocolate is widely used in desserts like cheesecake and mousse, as well as a topping on cakes. The classification of white chocolate remains a point of debate, as some consider it not "real" chocolate due to the lack of cocoa.

Blonde & Ruby

Blonde and ruby chocolate are recent innovations on the shelves. Ruby chocolate stands out with its pink color and fresh, fruity flavor, which differs from traditional varieties. Blonde chocolate has a caramel-like flavor, created by caramelizing milk solids. The color and presentation play a major role in its appeal, especially among younger consumers. Innovation ensures that the selection continues to grow and flavors become increasingly surprising.

Is Chocolate Really That Healthy?

Chocolate is popular in the Netherlands, but the debate about its health benefits continues. It contains antioxidants and nutrients, but many varieties are high in sugar and fat. The impact depends heavily on the type of chocolate, the amount consumed, and your overall diet.

Good for the Heart?

Several studies show that dark chocolate with at least 70% cocoa contains flavanols, substances that relax blood vessels and potentially lower blood pressure. Flavanols also improve blood flow and may thus slightly reduce the risk of cardiovascular disease. However, this effect is mainly seen in small amounts, around 10 grams per day. Milk and white chocolate contain fewer flavanols and more sugar, making these types less beneficial for the heart. For the best results, choose dark chocolate with no added sugars and a high cocoa content.

A Mood Boost

Chocolate can briefly improve mood thanks to substances like theobromine, caffeine, and phenylethylamine. These substances stimulate the nervous system and create a pleasant feeling. Furthermore, eating chocolate releases endorphins, which provide a mild sense of well-being. The psychological effect should not be underestimated: chocolate is often associated with reward and comfort. When stressed, many people instinctively reach for a piece of chocolate because it provides a familiar and reassuring feeling.

Addiction or Indulgence?

Some call chocolate addictive, especially because of the combination of sugar and fat that stimulates the brain. The pleasure comes partly from the taste, partly from the quick energy boost. Physically, there's no real addiction, but mentally, eating chocolate can become a habit. It's important to find a balance: occasionally indulging is part of a healthy lifestyle, but too much leads to weight gain and other health problems.

Myths and Facts

Not all chocolate is equally healthy. The benefits are primarily for dark chocolate. Too much chocolate is actually counterproductive. Moderation remains the key.

The Fair Choice

The ethical choice in chocolate is about more than just taste. It's about where the cocoa comes from, who benefits from it, and how production impacts people's lives and the environment. Consumers face difficult choices due to an opaque market and large corporations that often prioritize profit over well-being.

The Story Behind the Bar

Chocolate often originates in West Africa, Latin America, and Asia. Millions of small farmers there depend on cocoa income.

Artisanal chocolatiers love to share stories about their collaborations with farmers, their commitment to quality, and fair wages. This creates a bond between maker, consumer, and producer. This story adds value to the product and increases awareness of its provenance.

For many consumers, the significance of origin and production is becoming more important. Origin, production methods, and the farmer's story are part of the buying experience. Storytelling makes chocolate more appealing and helps with informed choices.

Quality Marks Deciphered

Chocolate packaging often features certifications such as Fairtrade, Rainforest Alliance, and Organic. Each certification has its own criteria, such as better wages, environmental stewardship, and transparency. However, there are differences in strictness and oversight.

Fairtrade, for example, guarantees a minimum price, but doesn't solve all problems, such as poverty and deforestation. Some certifications go further, others are less strict. It remains difficult for consumers to understand what each certification actually means.

Certifications offer guidance, but they don't guarantee complete fairness. They do help guide sustainable choices and encourage companies to adopt better practices.

Your Impact

With every purchase, you can influence the industry. By choosing certified chocolate, local makers, or bean-to-bar producers, you support fair trade and sustainable production.

Awareness is growing: more and more people are seeking information about origins and production. This increases the demand for fair-trade chocolate. Small, local producers are often more transparent and work directly with farmers.

As a consumer, you can pay attention to quality marks, read stories from producers and be prepared to pay a little more for a fair product.

In conclusion, making a conscious choice makes a difference for the farmer and the environment.

Chocolate in the Kitchen

Chocolate is used in a wide variety of ways in the Netherlands, from breakfast to dessert. In the kitchen, chocolate offers endless possibilities, both in sweet and savory dishes. Well-known uses include not only pastries and desserts but also surprising combinations in modern recipes.

• Chocolate cake

• Chocolate mousse

• Chocolate sprinkles on bread

• Brownies

• Chocolate fondue

• Chocolate chip cookies

• Chocolate as a garnish for desserts

• Chocolate muffins

• Chocolate ice cream

• Chocolate sprinkles as a snack or topping for yogurt

Classic Combinations

Chocolate pairs well with nuts, cream, coffee, and fruits like strawberries or bananas. In Dutch cuisine, you often see chocolate sprinkles on bread, a tradition for breakfast or lunch. Chocolate is also used in popular desserts like brownies, chocolate mousse, and cake.

Chocolate plays a starring role in classic pastries: think bonbons, éclairs, and Sachertorte. Flavors complement each other, such as dark chocolate with raspberries or milk chocolate with hazelnut. These combinations create a deeper and richer taste experience.

Surprising Friends

Chocolate doesn't just pair with sweet flavors. Ingredients like chili pepper, sea salt, or even olive oil can pair surprisingly well with chocolate. Modern recipes experiment with chocolate paired with blue cheese, bacon, or avocado, resulting in unique flavor experiences.

These creative recipes demonstrate that experimenting with flavors can push the boundaries of chocolate dishes. By daring to combine flavors, new favorites emerge, such as chocolate with ginger or citrus.

Cooking with Cacao

Cocoa powder and cocoa liquor offer many possibilities in the kitchen. They're used not only in sweet pastries but also in savory dishes like chili con carne or stews. Cocoa adds depth to sauces and enhances flavors.

The advantages of cocoa products include their pure flavor and their ability to add rich color and texture to dishes. In the Netherlands, people also use cocoa as a topping, such as in chocolate sprinkles, which add a creamy or crunchy texture to bread or desserts.

Chocolate sprinkles will stay fresh for a long time if you store them airtight.

Taste improvement

Chocolate enhances sweet and savory flavors.

It adds depth to desserts.

It provides balance in rich dishes.

Chocolate completes many recipes.

Conclusion

Chocolate is an indispensable part of daily life in the Netherlands. You see it everywhere, from the supermarket to the local bakery. Dark, milk, or white, everyone has their favorite. You notice the difference in taste when you pay attention to the origin of the bean and how the bar is made. Fair-trade chocolate is gaining ground. More and more people are paying attention to quality labels. In the kitchen, chocolate offers many options: bake a simple brownie or melt some into your warm milk. Chocolate brings people together and makes every moment a little more fun. Share your best chocolate tip or favorite brand with others and keep discovering new flavors.

Frequently Asked Questions

Who eats the most chocolate worldwide?

The Swiss are known as the biggest chocolate eaters in the world. The Dutch are also very fond of chocolate and are in the top ten in Europe.

How is chocolate made from cocoa beans?

Cocoa beans are first roasted, then ground into cocoa mass. This mass is then processed into chocolate by adding sugar, milk powder, or other ingredients.

What types of chocolate are there in the Netherlands?

In the Netherlands, dark, milk, and white chocolate are particularly popular. More and more shops are also offering vegan and sugar-free varieties.

Is chocolate healthy to eat?

Dark chocolate contains antioxidants and can be good for your heart. But eat in moderation, as chocolate is also high in sugar and fat.

What should you look for with fair-trade chocolate?

Choose chocolate with a quality mark like Fairtrade or UTZ. This way, you know the farmers are paid a fair price and the environment is protected.

What is the best way to use chocolate in the kitchen?

Chocolate is versatile: melt it for sauce, grate it over desserts, or use it in baked goods like brownies and cakes.

What is the difference between milk chocolate and dark chocolate?

Milk chocolate contains milk powder and more sugar, making it taste sweeter. Dark chocolate contains more cocoa and less sugar, resulting in a more intense flavor.