Chocolate sprinkles that actually taste like good dark chocolate. Callebaut's dark vermicelli are made from chocolate, cocoa and milkfat, and they have an unusually appealing sheen, so they look as good on a cake as they taste. In the Netherlands, sprinkles like these are called hagelslag, and it's perfectly acceptable to eat them on buttered toast for breakfast. (We like them with peanut butter. No judgement.)
Scatter them over frosted cupcakes and birthday cakes, press them around the sides of a layer cake, roll truffles in them, or shake them over a bowl of ice cream.
Callebaut sells them by the kilo, so we pack them into smaller bags. You get the same chocolate without a kilo to get through.
Made in Belgium. 250g bag.
INGREDIENTS: sugar, unsweetened chocolate processed with alkali, milkfat, cocoa powder processed with alkali, whole milk powder, natural vanilla flavour.
