Moorkop vs. Bossche bol
They are both chocolate pastries and inside both treats you’ll find an excessive amount of whipped cream. Yet the moorkop and the Bossche bol have more differences than similarities. After reading this article, you’ll never confuse the pastries again.
But before explaining the differences, the following: the name moorkop is loaded. The moorkop is named after the Moors; Moor comes from the Latin maurus, ‘inhabitant of Northwest Africa’. But in Dutch, the word Moor was also used as a synonym for the word ‘negro’. This is why some bakers, as well as HEMA, for example, no longer sell moorkoppen. Some time ago, HEMA decided to change the name of their moorkop to chocolate pastry.
Dough
Both pastries are made from choux pastry. When making a moorkop, you bake the dough nice and airy and cut the choux pastry open after baking. If you’ve done it properly, you’ll see lots of bubbles in the dough. With a Bossche bol (which is incidentally even somewhat larger than the moorkop), the inside is completely hollow.
Filling
You cut open a moorkop at the bottom. You pipe the filling—a generous dollop of whipped cream—between the two halves. You then stack them back on top of each other. A Bossche bol remains beautifully intact. You fill it by making a small hole in the side and piping whipped cream into it.
Chocolate coating
You dip a moorkop in chocolate fondant. Very important: the sticky and soft chocolate coating doesn’t cover the entire pastry, but only the top. A Bossche bol, on the other hand, is completely covered in chocolate. And no: not fondant, but dark, melted chocolate. As it cools, it forms a thin and crunchy layer. You can eat the tastiest Bossche bol here. And there’s even a vegan Bossche bol for sale!
On top
You always eat a moorkop with a small swirl of whipped cream and a mandarin segment on top. A Bossche bol, by contrast, remains bare. Because if you pipe another swirl of whipped cream onto the slightly larger pastry, it will no longer fit in a standard pastry box.
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