A Bossche Bol is a large ball of pastry filled with whipped cream and coated in chocolate. [clickToTweet tweet=”Jan de Groot opened his bakery in 1936, and has passed the Bossche Bol recipe down to his family members. #food #NL” quote=”Jan de Groot opened his bakery in 1936, and has passed the Bossche Bol recipe down to his family members.”]
For a history lesson on the Bossche Bol, we need to head to Den Bosh, also known as ‘s-Hertongenbosch. Here, prior the 20th century, in a building on Vischstraat called De Kat, a baker by the name of Lambermont was selling a pastry similar to the Bossche Bol. It resembled a morkop, and was filled with confectioner’s cream.
In 1920, Henri van der Zijde a baker from The Hague moved to Den Bosch and began selling a variation of Lambermont’s pastry from a shop in the same street. His pastries were also covered in chocolate, but were filled with whipped cream instead of confectioner’s cream. It was this pastry that was considered the first real Bossche Bol. In the twenties, Lambermont also started selling a chocolate ball much like this one.
Recipes vary, but the Bossche Bollen sold by Jan de Groot are considered by many to be the best and the most authentic. Jan de Groot opened his bakery in 1936, and has passed the recipe down to his family members.
The Bossche Bollen sold by Jan de Groot are considered some of the best. Photo Credit: Nick_Nick / Shutterstock.com
For the true Bossche Bol experience, you really should enjoy one in Den Bosch. The Banketbakkerij Jan de Groot can be found on Stationsweg 24. While Bakkerij Royal is located at Visstraat 44. But you will also find them in many supermarket bakeries.
If the chocolate, whipped cream combo of the Bossche Bol has well and truly got you hooked, there is good news. These are a year-round treat, meaning you can enjoy one with a cup of coffee or as your evening dessert.
To many people there isn’t much variety, but there are a few options to choose from and they all relate to size. At Jan de Groot’s bakery, for example, you can choose from normal, mini, and super Bossche Bollen. In the summer of 2017, Bakkerij Royal brought out their own line of alternative Bossche Bol flavours, including caramel sea salt, summer fruits, and white chocolate with raspberry. As to whether the new flavours earn true Bossche Bol status, the verdict is still out.
Take it as a sign…a sign that you should eat a Bossche Bol. Photo Credit: Nick_Nick / Shutterstock.com
When you sit down and stare a bossche bol in the eye, most people will think, “I’ve got this”. But, behind that chocolate exterior is a very filling and very sweet dessert. If you manage more than one in one sitting, we will be impressed!
Bossche Bollen are notoriously messy to eat. A good way to avoid a face covered in chocolate and cream is to cut the ball in half with a knife. Then you should be able to pick up a half and eat it without too much issue. One reader tip we particularly liked is, “usually people from ‘s-Hertogenbosch eat the Bossche Bol upside down! That way you don’t push the cream out of the pastry, it works out great.” Thanks Jesse Bouman! Last but not least, you can also tackle the whole ball with a fork and a knife, but it might draw a few glances from the people around you.
Tip: Travel Gluttons has even more tips on how to eat a Bossche Bol.
Finished your Bossche Bol? Don’t forget to try other food and drinks in the Netherlands.
Baker Jan de groot makes the best ones: http://www.bosschebollen.nl
Thanks for the tip! :)
I always make a mess of these things.
We ate them yesterday and sure enough...mess everywhere.
There are the impossible to eat without making a mess chocolate eclairs, soooo good tho ^^
Haha, I love that description. :)
I love that article! Here's one expert hint: Usually people from 's-Hertogenbosch eat the Bossche Bol upside down! That way you don't push the cream out of the pastry, it works out great.