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Amsterdam and whiffs of warm syrup and thin waffles is a familiar combination for many. Our inspiration was taken from the many stalls in the city selling the classic Dutch stroopwafels. We’ve also added a pinch of sea salt to mimic the fresh sea air and an extravagant drop of Dutch vanilla. Horticulturists Koppert Cress have taken growing local, sustainable products to the next level by growing their very own distinctively flavoured vanilla – and we’ve taken their innovation to make our chocolate even more special.

One of Friesland’s most iconic biscuits is the Fryske dúmke, the Frisian thumb. Served at every occasion, from weddings to simple coffee dates, it’s a must for bakers, cafes and restaurants with its distinct aniseed and hazelnut flavours. So it’s no surprise that we’ve taken these two flavours for our Leeuwarden chocolate. And did you know that hazelnuts are grown all over the Netherlands, but especially in Friesland? Including in Wannee Chef Peter’s garden next to his beloved aniseed. 

In our most northern province of Groningen, ginger plays a prominent role in pastries and cakes. Whether it’s the ground spice or candied version, the warming scent of ginger makes it a firm favourite, especially in the winter months. We’ve drawn inspiration for our Groningen chocolate from the classic gingerbread biscuits and the white icing trim on traditional gingerbread houses. 

To capture the smells and tastes of Drenthe, Wannee Chef Peter drew inspiration from sensory artist Philipp Kolmann’s work in which he created a gin with scents authentic to the province. Chef Peter focused particularly on juniper, the plant that grows abundantly in the region. The woody, earthy tones of the juniper berries and the citrusy scent of its branches have been combined with earthy notes of clove and the spicy warmth of cinnamon.

Cranberries have been growing in the damp dunes of Terschelling for over 100 years and turn the island into a burst of colour during the summer months. The cranberries’ tartness is a perfect pairing with the creamy freshness of yoghurt and white chocolate, inspired by the crashing waves and the sea foam on the island’s northern shore.