DUTCH GROWN VANILLA MILK 53%
Guilty pleasure done right
From the Dutch greenhouse ‘tropics’ of the Wageningen University & Research centre (WUR) we were allowed to use vanilla grown, harvested and fermented in The Netherlands. When grown and fermented under ideal conditions the vanilla receives its particular spice and deep lingering vanilla flavour aroma. It inspired us to make a real guilty-pleasure-done-right classic milk bar.
We found the perfect cacao match for the Dutch Vanilla on the Carribean ‘spice island’ of Grenada. On the L’Esterre estate plantation the Ramdhanny family grows organic Trinitario cacao which offers rich, complex herbal notes that serve as a perfect balance to the Dutch Vanilla. Add a dash of creamy Dutch cow milk to the mix and you have deep spicy milk bar which is irresistible to all milk bar lovers. To us, this is the grown-up sophisticated version of our favourite childhood chocolate poured into a bar.
Creating happy new memories.
TASTING NOTES
Rich, sweet and spicy vanilla notes, underpinned with herbal and floral notes from the Grenada cacao, with a dash of banana in the background. The milk adds caramel and cream.
Dutch Grown Vanilla Milk 53%
2 bars in each box
ABOUT INGREDIENTS
Heinde & Verre means “near and far”. The locally sourced Vanilla, Dutch cow milk and Dutch beet sugar allows the Grenada cacao to be fully appreciated.
L’ESTERRE ESTATE CACAO
L’Esterre is a family-run cocoa and nutmeg estate that’s been within the Ramdhanny family for the past seven decades. Literally translating as ‘Land of the East’, L’Esterre is tucked in the north-east of the island, surrounded by gentle hills of thickly forested land, bound by a river. Falling just on the outskirts of the rainforest, it benefits from frequent rainfall and rich, volcanic, fertile soil. Still very much at the heart of the family today, they grow organic cocoa & nutmeg, employing natural agroforestry techniques, mimicking nature with mixed cultivation, maintaining the rich soil and its biodiversity.
Fermentation: 7- 8 days
Drying: 6 -7 days
Harvest season: November – April
WAGENINGEN UNIVERSITY & RESEARCH VANILLA
Wageningen University & Research is widely regarded as the world’s top agricultural research institution. It is located in a region of the Netherlands known as the Food Valley.
Wageningen researchers are working on the cultivation of the vanilla orchid in greenhouses. Such controlled cultivation in greenhouses allows the horticulturalist to produce quality vanilla and to regulate the vanillin content. This also means Dutch Vanilla could help in the development of a drug against the yeast infection candida.
Vanilla Greenhouse WUR
Pollinating Vanilla Orchids WUR
ABOUT VANILLA
Contrary to what the popular expression “plain vanilla” suggests, there is actually nothing simple or ordinary about it. Vanilla takes a long time to grow, needs specific care and is quite expensive!
Vanilla is a tropical vine orchid native to South America. The plant takes 3 to 4 years to mature, with a one day window in which to pollinate every flower by hand. Then a 9 month wait for beans to grow, harvest the crop and then another 2 to 3 months to ferment the vanilla pods. Hard work for farmers.
The price of vanilla is high due to the surge in demand driven by the switch from synthetic to natural vanilla, poor weather conditions and the crime surrounding vanilla. Vanilla is the second most expensive spice in the world after saffran.
80 to 85% of vanilla comes from Madagaskar and is tainted by money laundering, theft, violence, bribery and corruption. According to Reuters, in 2019 over 10% of the harvest was pilfered and is expected to increase every year. There are many documented cases of small farmers in dispair. This leads to early harvests in the season even before the vanilla pods are ripe enough just to avoid theft. The result is lower quality vanilla beans on the market. The high demand for natural vanilla increased deforestation on Madagascar as more and more famers try to “cash-in” on this valuable crop. Needless to say, this has a big impact on the delicate ecosystem on the island.
Dutch Vanilla can be part of the solution. Local vanilla can be grown sustainable in geothermal heated greenhouses. When vanilla is grown and fermented under ideal and fully controlled conditions the quality of the flavour will be exquisite, deep and lingering. With a fully transparent supply chain, Dutch vanilla is fully traceably and does not need to be transported over long distances.
LOCAL DUTCH COW MILK
The Netherlands is famous for its cheese and butter because of a long dairy tradition. The Dutch sea climate and terroir gives Dutch milk its specific rich flavour and is a perfect match for chocolate. We use full-cream Dutch milk to provide for a rich experience and lovely melt.
Dutch Cow Milk
Full-cream Dutch Milk
LOCAL DUTCH SUGAR
The locally grown sugar beet is an ideal sweetner for chocolate. Its neutral character allows cacao flavours to shine without adding flavours to the chocolate (other sweetners such as sugar cane adds for example a molasses flavour to chocolate) Because of the relative small scale of the sugar beet processing industry, organic and non-organic sugar beets are combined in the extraction proces. Research shows that the CO2 footprint of Dutch beet sugar is 4 times lower compared to the average sugar cane production. This is due to a higher yield, efficient farming, harvesting and processing and the fact that it does not need to be transported over long distances. Moreover, an additional benefit is that beet sugar has a lower water consumption than cane sugar.
Dutch Sugar Beet
Dutch granulated sugar
| Dutch Grown Vanilla Milk 53% | |
|---|---|
| INGREDIENTS: • Cacao and cacao butter 53% • Dutch Cow Milk • Dutch Sugar • Dutch Vanilla • Sunflower Lecithine |
INFO: • Allergens: milk • Single Estate Cacao • Organic Cacao • Non GMO • Direct/ Transparent trade |
EXCEPTIONAL CRAFT
Our goal is natural flavour excitement in every bar. What makes Heinde & Verre chocolate special:
- All natural, no artificial flavours, colourings and preservatives
- No alkalizing agents or other chemicals used. Result is a higher level of anti-oxidants remaining in the chocolate compared to standard industry chocolate
- Made from whole beans, not from semi-finished products
- Our signature in-house developped Split-Roast technique: a single origin cacao is divided into multiple batches that each receive a unique roast profile to increase and balance flavour complexity
- Slow food techniques, the art of slow grinding and aging
H&V Roasting
H&V Traditional Stone Ground
ONE BAR FOR NOW, ONE BAR FOR LATER
Each Heinde & Verre box contains 2 bars, one bar for now, one for later. At Heinde & Verre we take chocolate and your enjoyment very serious. Quality chocolate needs to be protected so we have developed the perfect packaging to preserve all the natural flavours. A kraft pouch protects against light, humidity, dust and dirt. A double air tight seal protects against odours. We have extracted part of the air to reduce oxidisation and moisture.
