Chocolate-coated marshmallow treats

Origins and history

The chocolate-coated marshmallow treat originated in Denmark in the 19th century, where it was known as a flødebolle, meaning 'cream bun'. The original filling was made with cream, though this later shifted to sweetened egg white foam to aid industrial production and improve shelf life. The confection spread across Europe and to North America through various bakeries and manufacturers. In Canada, Théophile Viau began manufacturing them in Montreal as early as 1901, initially calling them 'Empire' biscuits. He introduced them at a hockey game in Westmount that same year, marking their early connection to Canadian leisure culture. In 1927, Viau reformulated the product, removing vanilla to lower costs, and renamed it 'Whippets', the name under which it is still known today. The Viau bakery was later acquired by Dare Foods, which continues to produce Whippets in Cambridge, Ontario. The American version, Mallomars, was introduced by Nabisco in 1913, the same year as the Moon Pie, with the first box sold in West Hoboken, New Jersey.

Canadian varieties and production

In Canada, the most prominent commercial versions are Whippets and Viva Puffs, both produced by Dare Foods. Whippets are available with both dark chocolate and milk chocolate coatings and have been marketed in twelve different flavour varieties over time. Viva Puffs, known for at least 50 years in Canada as 'chocolate puffs', are produced in two flavours. The treats consist of a round biscuit base, a dome of marshmallow filling, and a chocolate coating. The Canadian product is similar to the American Mallomar, which is notably produced entirely in Canada at a Nabisco factory in Scarborough, Ontario, though it is primarily sold in the United States. Mallomars have a graham cracker base and are typically only distributed from October to April, a practice attributed to both melting concerns and marketing. Eighty-five percent of all Mallomars are sold in the New York metropolitan area. Another similar product is the Viva Puff, which is a trade name for a confection that is essentially identical to the chocolate puff.

International variations and names

The basic concept of a biscuit-based, marshmallow-topped, chocolate-coated treat has spawned countless regional variations worldwide, often under names that have evolved over time. In the United Kingdom, particularly Scotland, Tunnock's Teacakes are widely recognised, featuring a shortbread biscuit base and an Italian meringue filling coated in milk chocolate. It was invented by Sir Boyd Tunnock in 1956 using Italian meringue, and the product is commonly eaten at break times with a cup of tea. In Germany, the treat is widely known as a Schokokuss (chocolate kiss), having been renamed from older terms like Mohrenkopf. Industrial manufacturing in Germany started in the 1950s, with about one billion made per year. Denmark's flødeboller remain immensely popular, with luxury versions changing their image from a basic candy to a product suitable as a dessert or present.

Other notable international versions include Austria's Schwedenbombe, created in 1926 by Walter Niemetz, which holds an 80 percent market share in Austria. Uruguay's Ricardito is a meringue covered in chocolate, and Australia's Chocolate Royals include a thin layer of jam between the biscuit and marshmallow. New Zealand's MallowPuffs, made by Griffin's since the 1960s, have a denser marshmallow and come in flavours like Cookies and Cream and Hokey Pokey. In some regions, like Russia with its zefir, the treat lacks a biscuit base entirely, consisting only of fruit purée and egg white foam, sometimes chocolate-coated. The variations extend to ingredients, with some using jam between the base and filling, different types of chocolate, or flavoured marshmallow centres. In Belgium, the confection was historically known as negerinnentetten but is now sold by brands like Milka under names such as Melo-Cakes.

Cultural significance and consumption

In many cultures, these treats hold a place beyond mere confectionery, often tied to tradition and nostalgia. In Denmark, it is customary for children to hand out flødeboller at school on their birthdays, and they are a common topping for ice cream cones, usually placed on top of the last ball of ice cream with whipped cream and jam. In Scotland, Tunnock's Teacakes are a cultural symbol, evoking memories of childhood for Scots around the world and even featured in the opening ceremony of the 2014 Commonwealth Games in Glasgow. The Scottish National Blood Transfusion Service gives them to blood donors, and Dundee University has an appreciation society for the product. The treats are often associated with afternoon tea or coffee breaks, as suggested by names like 'teacake'. Their popularity is also demonstrated by their frequent appearance as a technical challenge in baking competitions, such as on Denmark's version of The Great Bake Off, highlighting their status as a beloved yet tricky homemade item. In Germany, they are traditionally sold at fairs and are sometimes consumed pressed between two halves of a bun, a snack called a Matschbrötchen.

Manufacturing and commercial aspects

Large-scale manufacturing requires precise control to create the stable foam filling and ensure the chocolate coating sets properly without melting the interior. In Denmark, the Elvirasminde chocolate factory claims to produce between one and two million flødeboller every day as of 2022. In Germany, approximately one billion Schokoküsse are made per year, placing average consumption at about one dozen per person per year. The commercial products often use a plain wafer base for cost and structural reasons, while premium or homemade versions might use shortbread or marzipan biscuits. The shelf life and heat sensitivity of the product influence marketing strategies, such as the seasonal sale of Mallomars in the United States. Some companies, like Nabisco, market other chocolate-coated cookie brands like Pinwheels year-round. The economic importance of product classification was shown in the UK, where a legal victory by Marks and Spencer over the tax status of teacakes resulted in a £3.5 million repayment.

Homemade preparation and recipes

Making chocolate-coated marshmallow treats at home is a popular endeavour for baking enthusiasts. The process typically involves creating a marshmallow mixture from gelatin, sugar, corn syrup, and water, whipped until light and fluffy. This is poured into a pan to set, then cut into pieces and placed on a biscuit base. The assembled treat is then dipped in melted chocolate and left to harden. Homemade versions allow for significant creativity in flavours, with additions like vanilla extract, different chocolate types, or flavoured centres. Recipes advise against dredging homemade marshmallows in powdered sugar if they are to be chocolate-coated, as the sugar can interfere with the chocolate adhesion. Proper storage is important, as heat and humidity are detrimental to both the marshmallow and the chocolate coating. Homemade marshmallows can last up to 3 weeks at room temperature and up to 2 months in the refrigerator if dusted with powdered sugar, but chocolate-covered ones are best eaten fresh and last about 7 days refrigerated. The process of making the marshmallow involves softening gelatin in cold water, cooking a sugar syrup to 240 degrees Fahrenheit, and then whipping the combined mixture for 8 to 12 minutes until fluffy.

Controversies and naming debates

The history of these confections is intertwined with social change, particularly regarding the names used for them. Starting in the 1960s and accelerating in recent decades, public awareness of these terms as racial slurs led to widespread renaming by manufacturers. This process has not been without controversy, as in the Netherlands where some argued the Dutch word 'neger' was perceived as neutral. More recently, global movements like the George Floyd protests in 2020 prompted further changes, such as Nestlé's announcement to rename its 'Beso de Negra' product in Colombia and remove the image of a black woman from its packaging. In Finland, the name was changed from neekerinsuukot to Brunberginsuukot in 2001 after the manufacturer Brunberg. These shifts reflect broader societal reevaluations of language and imagery in commercial products. In Switzerland, the German-speaking part still sells them as Mohrenkopf, while in France they are known as tête-de-nègre, which is also considered a slur.

Classification and legal status

The classification of these treats has had significant financial implications, particularly in the United Kingdom regarding value-added tax (VAT). British tax law traditionally exempts cakes and biscuits from VAT, but chocolate-covered biscuits are taxed. This led to a long legal dispute, notably involving Marks and Spencer, over whether chocolate teacakes were cakes or biscuits. The company argued successfully that they were cakes, a classification that was eventually accepted by UK authorities after a 13-year litigation process that reached the European Court of Justice. This case, fought concurrently with one regarding Jaffa Cakes, resulted in a £3.5 million VAT repayment to Marks and Spencer for taxes paid from 1973 to 1994. The outcome underscores the sometimes arbitrary but economically important distinctions in food categorisation. The argument centred on the product's characteristics, with the court needing to determine if it had the physical qualities of a cake or a biscuit.

Physical characteristics and ingredients

The physical structure of a chocolate-coated marshmallow treat is defined by its three distinct layers. The base is typically a round piece of biscuit, shortbread, or wafer, which provides a stable foundation and a contrasting texture. The middle layer is a light, aerated filling, which can be either a gelatin-based marshmallow or an egg white foam meringue. The Italian meringue used in products like Tunnock's Teacakes is made from whipped egg whites and hot sugar syrup, resulting in a delicate foam that is suitable for vegetarians unlike gelatin-based marshmallow. The outer layer is a thin, hard shell of chocolate, which can be milk, dark, or white chocolate, and sometimes includes coatings like liquorice or sprinkles. The choice of chocolate and its tempering is crucial to prevent melting and to provide a satisfying snap when bitten. Variations in shape are common, with some commercial products being wide and flat, like the Danish bøf, or tall with sharp edges like Christmas tree shapes. The overall size can vary significantly, from standard treats to giant versions like the one made for Pimp That Snack or the giant marshmallow teacake introduced by Costa Coffee in 2013.

Questions about Chocolate-coated marshmallow treats

What are Whippets and who makes them in Canada?

Whippets are a Canadian brand of chocolate-coated marshmallow treat consisting of a biscuit base, a marshmallow filling, and a hard chocolate shell. They were first created by Théophile Viau in Montreal in 1901 and originally called Empire biscuits. The name was changed to Whippets in 1927 after a recipe change that removed vanilla to lower costs. Today, Whippets are produced by Dare Foods at their facility in Cambridge, Ontario. They are available in both milk chocolate and dark chocolate varieties and have been sold in twelve different flavour varieties over the years.

Are Mallomars made in Canada?

Yes, despite being an American brand owned by Nabisco, Mallomars are produced entirely in Canada. The manufacturing takes place at a Nabisco factory located in Scarborough, Ontario. Mallomars are a seasonal product in the United States, typically sold from October to April, with the majority of sales occurring in the New York metropolitan area. The seasonal distribution is attributed to both the product's tendency to melt in summer heat and for marketing reasons. The Canadian production site supplies the entire US market for this particular confection.

What is the difference between a Tunnock's Teacake and a Whippet?

While both are chocolate-coated treats with a biscuit base and soft filling, there are key differences. A Tunnock's Teacake, from Scotland, uses a shortbread biscuit base and a filling of Italian meringue, which is made from whipped egg whites and sugar, making it suitable for vegetarians. It is coated in milk chocolate and wrapped in distinctive red and silver foil. A Canadian Whippet typically uses a different biscuit base and a marshmallow filling that often contains gelatin. The chocolate coatings may also differ in recipe and thickness between the two brands, and Whippets are available in dark chocolate as well as milk chocolate.

Why have the names of these treats changed in many countries?

Many traditional names for these confections, such as Negerkuss in Germany or negerbolle in Denmark, contained words now widely recognised as racial slurs. From the 1960s onward, increased social awareness led manufacturers to phase out these offensive terms. For example, in 2006, Dutch producers changed Negerzoenen to Zoenen, and in 2020, Nestlé announced it would rename its Beso de Negra product in Colombia. In Finland, the name changed to Brunberginsuukot in 2001, and in Germany, most companies now use Schokoküsse or Schaumküsse.

Can you make chocolate-coated marshmallow treats at home?

Yes, it is possible to make them at home, though it requires several steps. The process involves making a marshmallow mixture from gelatin, sugar, and corn syrup, which is whipped and set in a pan. The set marshmallow is cut, placed on a biscuit base, and then dipped in melted chocolate. Homemade versions allow for customisation of the biscuit type, marshmallow flavour, and chocolate coating. Recipes caution that homemade marshmallows are sensitive to heat and humidity and are best consumed within a week if refrigerated. The key steps include softening gelatin, cooking sugar syrup to 240 degrees Fahrenheit, and whipping the mixture for 8 to 12 minutes until light and fluffy.

What was the 'teacake' VAT case in the UK?

In the United Kingdom, a major legal and tax dispute arose over whether chocolate teacakes should be classified as cakes or biscuits for Value-Added Tax purposes. Cakes are zero-rated for VAT, but chocolate-covered biscuits are taxed. The retailer Marks and Spencer argued that their teacakes were cakes. After a 13-year legal battle that went to the European Court of Justice, the UK authorities accepted this classification. In 2009, the Law Lords ruled in favour of Marks and Spencer, entitling them to a £3.5 million VAT repayment for taxes paid between 1973 and 1994. This case was fought alongside a similar case regarding Jaffa Cakes.

Sources: Wikipedia and current public reporting, checked by the Novello Desserts desk. Last updated 2026-10-19.