Frequently asked questions

The composition and the use of the name chocolate have been legally defined in Directive 2000/36/EG on cocoa- and chocolate products for human consumption. This Directive describes among others the percentage of dry cocoa solids and cocoa butter. Chocolate flavoured products contain products that resemble chocolate (vermicelli), but legally it cannot be called chocolate vermicelli, because they do not comply with the requirements set out in that Directive.

​The composition of dark, milk, white and mixed vermicelli differs. It can be described as follows:

Dark chocolate vermicelli contains at least 32% of dry cocoa solids, including at least 12% cocoa butter and at least 14% non-fat cocoa solids.
Milk chocolate vermicelli contains at least 20% dry cocoa solids, at least 12% dry milk solids and at least 12% fat (cocoa butter and milkfat).
White chocolate vermicelli does officially not exist, because it is not regulated in law.
Mixed vermicelli mostly contains dark and white chocolate vermicelli.

When you put both products side by side, you’ll notice they mainly differ in shape. Chocolate vermicelli is small and resembles short strands while flakes are thick, flat and curled.

The recipe for chocolate vermicelli is determined in consultation with the client and can therefore differ. Of course we always respect the Directive in this matter.

Inclusions are small figures we can add to the chocolate vermicelli to make it even tastier and more surprising.

Fruit-flavoured vermicelli mainly consists of sugar and contains apple juice as flavouring.

Chocolate vermicelli stays best when stored in a dry place at room temperature.

A message from the Amsterdam City Archives relates how, on a bleak autumn day in 1919, a Dutch factory manager looked at the hail pouring down outside and had the idea to produce anise flavoured vermicelli for on your toast. He called it “hagelslag” which is literally translated as “hailstorm”. Years later, in 1936, the first chocolate vermicelli was produced.

Children often ask us this question. And we are happy to answer it!
Nobody’s surprised when we say chocolate vermicelli does not grow on trees. But only a few people know how it is really made. 
 
Chocolate vermicelli factory
To the Dutch it seems that chocolate vermicelli is available everywhere, but in other countries it is very hard to get. Some don’t even know chocolate vermicelli! Dutch people who live abroad are very excited when their families bring them some chocolate sprinkle supplies. Chocolate vermicelli is made in a chocolate factory. Flakes, crispies and vermicelli are produced in all sizes and colours. The world of chocolate vermicelli is not limited to dark and milk variations alone.
 
Ingredients
Sugar, cocoa powder and cocoa butter are the three main ingredients of dark chocolate vermicelli. For milk chocolate vermicelli we also use milk powder and lactose. These ingredients are stored in big silos and reservoirs and from there they are pumped to the mixers where the exact quantities following the recipe are mixed to a nice paste. To add extra colour or flavours we use natural ingredients and colourings. The paste is transported via a conveyor belt to the pellet mill where it is squeezed through a metal plate with thousands of holes. This way several long threads are created that look just like spaghetti!
 
Glazed coating
To make sure the spaghetti strands look more like vermicelli they are guided through a cooled tunnel on a conveyor belt – during the mixing process the temperature can rise up to 35 degrees Celsius which is very hot for chocolate. During the cooling process the chocolate strands become hard and crispy and break into small pieces. But they’re not ready just yet. The short strands receive a glazed sugar coating. We use pan coaters (large spinning pans) for this process. While the pans are spinning, sugar water is sprayed on the strands. Thanks to the sugar water and because they rub against each other, the chocolate sprinkles get a nice shiny layer. The pieces which are too big or too small disappear through the sieve and the chocolate vermicelli is ready!
 
Quality
Before chocolate vermicelli arrives in your store, experts will test them on taste, colour and shape. We will only deliver the best vermicelli to you!

Cocoa beans are cultivated in many equatorial countries like Ghana and Ivory Coast. Sustainable enterprise is very important to us and that’s why we buy as much Rainforest Alliance certified cocoa as possible. 
 

Besides cocoa we also use other ingredients such as sugar and milk powder. These ingredients come from EU and non-EU countries. Contact us if you want to know more about this.

We tell you all about it here.

You can find an overview of all our quality hallmarks and certificates here.

Chocolate vermicelli can contain allergens. Milk chocolate vermicelli for example contains the allergen milk because of the use of milk powders. The presence of allergens is always clearly indicated on the packaging.

We can produce gluten-free chocolate vermicelli on request of the client. Our standard vermicelli is not gluten-free because cross-infection with wheat is possible. 

If you want to do business with us, we are happy to give you a guided tour in our factory.

That sounds great! Go to our contact page.

Yes. Delicia works with agents in Belgium, France, Germany, Italy, Spain, Hungary, Austria and Eastern Europe. You can find their contact details here.