In Denmark the confection is known as a flødebolle (cream bun) and was in some parts, mostly in the Copenhagen area, of Denmark formerly known as a negerbolle (negro bun) or negerkys (negro kiss).
In the 1960s through 1980s the term negro was phased out by all major producers due to its use as a racial slur.
Denmark also markets a variation shaped more like a patty, hence the name bøf (steak).

Denmark is one of the largest producers of chocolate-coated marshmallow treats, producing approximately 800 million of these every year.
The largest Danish producer, Elvirasminde, produces roughly 650 million treats, sending 400 million abroad and leaving the remaining 250 million to be eaten by the Danish population, putting the amount of flødeboller eaten at 45 per Dane per year.

In Denmark chocolate-coated marshmallow treats are traditionally handed out in school by children on their birthday.
They are found in any supermarket, and most confectioners will have delicacy versions.
It is also a Popular addition to Ice Cream Cones, offered at most shops selling Ice Cream.
Usually they are placed on top of the last ball of Ice Cream with whipped cream and jam (Or "Guf", a topping made of whipped egg whites with sugar and fruit flavoring) Sometimes they are even found in restaurants.
Many baking enthusiast see them as a challenge, and it was a technical challenge in Den store Bagedyst (The Great Bake Off) on Danish TV.

The popularity of the treat is evident from the sheer number of varieties.
Variation in coating ranging from white chocolate over dark chocolate to licorice coating, with or without sprinkles.
The base is often a plain wafer in commercial products, but delicacy and homemade versions often have shortbread, marzipan biscuits or other bases.
Flavored filling is also very common especially when homemade, but licorice, marzipan and other flavors are commercially available.
Variation in form is also common, often this is seen in commercial products ranging from wide and flat (bøf) to tall with sharp edges (Christmas tree).

Within the last 10 years, luxury versions have become more popular, and has also made the image of the 'flødebolle' change from a basic candy or Cake, to a luxury product suitable as a dessert or present, similar to a box of high-quality chocolates.
The luxury versions have a much thicker layer of chocolate, and the chocolate is of a much higher quality, available in many variations and additional toppings (Everything from chunked nuts, to small pieces of very thin gold) .
The bottom biscuit (That usually has a very neutral taste) is replaced with Marzipan.
These types were usually homemade and only found in special chocolate stores and restaurants, but is now available in most supermarkets, since mass-produced versions have become a huge success.
In Denmark the confection is known as a flødebolle (cream bun) and was in some parts, mostly in the Copenhagen area, of Denmark formerly known as a negerbolle (negro bun) or negerkys (negro kiss). In the 1960s through 1980s the term negro was phased out by all major producers due to its use as a racial slur. Denmark also markets a variation shaped more like a patty, hence the name bøf (steak).
Denmark is one of the largest producers of chocolate-coated marshmallow treats, producing approximately 800 million of these every year. The largest Danish producer, Elvirasminde, produces roughly 650 million treats, sending 400 million abroad and leaving the remaining 250 million to be eaten by the Danish population, putting the amount of flødeboller eaten at 45 per Dane per year.
In Denmark chocolate-coated marshmallow treats are traditionally handed out in school by children on their birthday. They are found in any supermarket, and most confectioners will have delicacy versions. It is also a Popular addition to Ice Cream Cones, offered at most shops selling Ice Cream. Usually they are placed on top of the last ball of Ice Cream with whipped cream and jam (Or "Guf", a topping made of whipped egg whites with sugar and fruit flavoring) Sometimes they are even found in restaurants. Many baking enthusiast see them as a challenge, and it was a technical challenge in Den store Bagedyst (The Great Bake Off) on Danish TV.
The popularity of the treat is evident from the sheer number of varieties. Variation in coating ranging from white chocolate over dark chocolate to licorice coating, with or without sprinkles. The base is often a plain wafer in commercial products, but delicacy and homemade versions often have shortbread, marzipan biscuits or other bases. Flavored filling is also very common especially when homemade, but licorice, marzipan and other flavors are commercially available. Variation in form is also common, often this is seen in commercial products ranging from wide and flat (bøf) to tall with sharp edges (Christmas tree).
Within the last 10 years, luxury versions have become more popular, and has also made the image of the 'flødebolle' change from a basic candy or Cake, to a luxury product suitable as a dessert or present, similar to a box of high-quality chocolates. The luxury versions have a much thicker layer of chocolate, and the chocolate is of a much higher quality, available in many variations and additional toppings (Everything from chunked nuts, to small pieces of very thin gold) . The bottom biscuit (That usually has a very neutral taste) is replaced with Marzipan. These types were usually homemade and only found in special chocolate stores and restaurants, but is now available in most supermarkets, since mass-produced versions have become a huge success.
Chocolate-coated marshmallow treats