Indulge in Homemade Dutch Chocolate Fondant (Borstplaat) – A Beloved Sinterklaas Tradition

There’s something truly magical about the Sinterklaas season in the Netherlands, and at the heart of its culinary delights lies a beloved treat: Borstplaat. This traditional Dutch confection, known as fondant in English, holds a special place in my heart, especially when it comes to celebrating Sinterklaas. Given my undeniable passion for all things chocolate, it was inevitable that a recipe for rich, homemade chocolate fondant would be a must-share.

Borstplaat isn’t just any sweet; it’s a creamy, melt-in-your-mouth candy that perfectly captures the festive spirit. Its simple yet profound taste brings warmth and joy, making it an essential part of the Sinterklaas celebration for families across the country. And what better way to enhance this classic than with the irresistible allure of chocolate?

The Right Tools for Perfect Borstplaat: Molds and Alternatives

Crafting perfect Borstplaat is an art, and having the right equipment can make all the difference. I’m fortunate to own an official borstplaat mold, a traditional tool that helps create those distinctive shapes. These molds are generally quite affordable and readily available at most cooking supply stores, especially during the festive season. They come in various Sinterklaas-themed designs, adding an extra touch of charm to your homemade candies.

However, if you don’t have a specialized borstplaat mold, don’t let that deter you! Creativity is key in the kitchen. You can easily use regular cookie cutters to shape your fondant. Simply spread the prepared mixture onto a baking sheet lined with parchment paper, let it set slightly, and then use your favorite cookie cutters to create individual pieces. Keep in mind that the larger your cookie cutters, the longer it will take for the borstplaat to fully dry and harden. Patience is a virtue when it comes to achieving the ideal texture!

The Simple Joy of Sinterklaas Treats

As the days grow shorter and the festive lights begin to twinkle, there’s nothing quite like settling down with a freshly made piece of chocolate borstplaat and a comforting cup of tea. It’s one of my most cherished indulgences during this special time of year. The rich chocolate, the smooth texture, and the warmth of a hot beverage create a moment of pure bliss. It’s a perfect way to unwind after a busy day or to share with loved ones during cozy evenings.

These small, sweet moments are what make the holiday season truly memorable. Whether you’re enjoying it by yourself with a good book, or sharing laughter and stories with family and friends, homemade Borstplaat adds a touch of homemade comfort and tradition. Where will you be enjoying your chocolate fondant tonight? Perhaps nestled by a fireplace, or gathered around a table filled with other Sinterklaas goodies?

Exploring More Dutch Sinterklaas Delicacies

The Sinterklaas season is a treasure trove of delicious Dutch treats, and chocolate fondant is just one of many delights. To truly immerse yourself in the culinary traditions of this festive period, I encourage you to explore other beloved recipes. From spiced cookies to warming drinks, there’s a whole world of flavors waiting to be discovered. Here are a few other fantastic recipes that capture the essence of Dutch holiday baking:

Each of these recipes offers a unique taste of Dutch heritage and is perfect for sharing during the Sinterklaas festivities or throughout the holiday season.

📖 Recipe: Homemade Chocolate Fondant (Borstplaat)

RECIPE CARD

Chocolate fondant

Andréa

Borstplaat is a traditional snack at Sinterklaas. And given my crush with chocolate seemed a recipe with chocolate fondant should be the one.

5 of 3 votes

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Prep Time

10 minutes
mins

Cook Time

2 hours
hrs

Total Time

2 hours
hrs
10 minutes
mins

Course
Sweets and Sweet Baking

Cuisine
Dutch

Servings

14
chocolates

Calories

119
kcal

Cook Mode

Prevent your screen from going dark

Ingredients

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  ▢
  
  
  50
  grams
  butter

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  ▢
  
  
  6
  tablespoons
  cream

• 
  ▢
  
  
  250
  grams
  sugar

• 
  ▢
  
  
  1
  teaspoon
  vanilla extract

• 
  ▢
  
  
  1
  tablespoon
  Dutch unprocessed cocoa

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Instructions

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  Line a baking plate with baking paper. This prevents sticking and makes it easy to remove the finished borstplaat.

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  Brush your mold with butter generously so that the borstplaat gets out easily once set. If using cookie cutters later, you can skip this step and butter the cookie cutters instead.

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  In a medium saucepan, combine the cream, butter, and sugar. Heat over low to medium heat, stirring continuously until all the sugar has completely dissolved and the mixture is smooth. This initial melting is crucial for a smooth fondant.

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  Once dissolved, increase the heat slightly and cook for exactly 2 minutes on low heat without stirring. This allows the mixture to reach the correct consistency for setting.

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  Carefully remove the saucepan from the heat. Immediately add the Dutch unprocessed cocoa powder and vanilla extract. Stir vigorously until all ingredients are well combined and the mixture is uniformly colored and smooth. Work quickly, as it will start to set.

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  Pour the hot fondant mixture directly into your prepared borstplaat mold. If using multiple small molds, fill them one by one. Smooth the top gently with a spoon if necessary.

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  Allow the borstplaat to cool completely at room temperature until it has fully hardened. This can take several hours, or even overnight, depending on the thickness and ambient temperature. Do not refrigerate, as this can affect the texture.

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  Once completely firm, gently unmold the borstplaat from the forms. They should pop out easily if well-buttered.

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  If you don’t have a specific fondant form, spread the warm mixture evenly on the baking sheet lined with parchment paper. Let it cool and harden completely, then use a buttered cookie cutter to cut out your desired shapes. The speed at which it hardens depends on the thickness and the size of your cut-outs.

Tips for Perfect Chocolate Borstplaat

Making Borstplaat is relatively simple, but a few tips can elevate your homemade candy to perfection:

• Ingredient Quality: Always use high-quality butter and cream for the best flavor and texture. Dutch unprocessed cocoa powder (like Droste or Verkade) will give it that authentic deep chocolate taste.
• Temperature Control: The key to Borstplaat is getting the sugar solution just right. Heating on low heat ensures the sugar dissolves completely without crystallizing, leading to a smooth, not grainy, texture.
• No Stirring During Cooking: Once the sugar is dissolved and the mixture begins to boil, resist the urge to stir for the 2 minutes of cooking. Stirring can cause sugar crystals to form, resulting in a gritty texture.
• Work Quickly: Once removed from heat and the cocoa/vanilla are added, the mixture will start to set relatively fast. Have your molds or baking sheet prepared and work swiftly to pour and spread the fondant before it becomes too firm to work with.
• Patience is Key for Setting: Allow ample time for the borstplaat to cool and harden completely at room temperature. Rushing this process or attempting to cool it in the refrigerator can lead to a sticky or crumbly texture.
• Storage: Store your chocolate borstplaat in an airtight container at room temperature. It can last for several weeks, making it perfect for preparing ahead of the Sinterklaas celebration.

Variations to Explore

While classic chocolate borstplaat is divine, feel free to experiment with other flavors to suit your taste:

• Spiced Borstplaat: Add a pinch of Sinterklaas spices like cinnamon, nutmeg, cardamom, or cloves along with the cocoa for an even more festive flavor.
• Orange Zest: A little finely grated orange zest can beautifully complement the chocolate, adding a bright, citrusy note.
• Coffee Infusion: For coffee lovers, a teaspoon of instant espresso powder can deepen the chocolate flavor and add a subtle coffee kick.
• White Chocolate: Replace the Dutch cocoa with a good quality white chocolate, melted and stirred in, for a creamy white chocolate version.

Serving and Gifting Your Homemade Borstplaat

Chocolate borstplaat is more than just a treat; it’s a wonderful gift. Arrange a selection of your homemade fondants on a decorative platter for a Sinterklaas party, or package them in festive bags or boxes with ribbons for a thoughtful, handmade present. They pair wonderfully not only with tea but also with a rich cup of coffee, or as a sweet ending to a holiday meal. Imagine them alongside other festive cookies and drinks, creating a true Dutch holiday spread.

Nutrition

Calories:
119
kcal


Carbohydrates:
18
g


Protein:
1
g


Fat:
5
g


Saturated Fat:
3
g


Cholesterol:
16
mg


Sodium:
28
mg


Fiber:
1
g


Sugar:
18
g


Vitamin A:
184
IU


Iron:
1
mg

Keyword
a sweet recipe for Sinterklaas, Chocolate Borstplaat, Dutch Fondant

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