Chocolate stamps for all senses
bpost today began production of chocolate postage stamps. Chocolate flavouring is added to the gum on the back, while the stamps as a whole smell of chocolate.
Chocolate has been the subject of postage stamps a couple of times before. There was a 1999 series on the chocolate production process and in 2006 chocolate was featured in the Belgian gastronomy issue. Now bpost is proud to present chocolate stamps that appeal to all five senses.
The five new postage stamps depict chocolate in various forms: sprinkles, pralines, chocolate spread, pieces of raw chocolate and bars. Food photographer Tony Le Duc and graphic designer Katleen Miller collaborated on the design of the stamps and the sheetlet.
When you lick the gum on the back of the stamp you can taste the chocolate flavour, which is added in the form of essential cacao oils. The stamps also have a chocolate smell, which is blended in with the ink. It is not the first time distinctive smelling postage stamps have been issued, but now smell has been combined with flavour, which is definitely a first.
Partners from four countries Belgium, Germany, the Netherlands and Switzerland ultimately joined forces on an intense quest to pinpoint the smell and flavour so characteristic of dark Belgian chocolate.
The stamps can be used for mail items in tariff group 1 "world". They go on sale on 25 March at the Mechelen and Brussels Philaboutiques and at the bpost eShop. They can also be ordered by email (philately@bpost.be) or by phone (02 278 50 70). The five-stamp sheetlet costs 6.20 euros. 107,600 sheetlets will be issued.
