NEWS

H&V MILK CHOCOLATE AWARDED INTERNATIONALLY

We are proud to announce that two of our Milk chocolate bars have been awarded with a bronze medal by the Academy of Chocolate.

Noble Bali Vegan Mylk 55%: awarded Bronze in the category milk chocolate.

We are thrilled that our in-house developed vegan milk alternative stood up to the tough competition in the category of regular milk bars! This is exactly what we had in mind when we crafted our recipe: a non-milk alternative that pampers all senses. Good news for the growing community of vegans and lactose intolerant out there, no need to compromise anymore when you are craving for a quality chocolate milk bar.

The Vegan Noble Bali Mylk contains a mix of natural, allergen free ingredients to capture the essence of milk chocolate: natural sweetness, soft notes of caramel, chalky heartiness, and a creamy texture with a mellow melt.

Dutch Blend Milk 55%: awarded with a Bronze Medal.

This bar is a blend of three origins and two types of Dutch cow milk. This award encourages us in our belief that blends can be at least as good as single origin craft chocolate. Amongst the hundreds of milk bars presented at Chocoa 2020 earlier this year, this bar was already selected in the top four favourites by Clay Gordon.

Dutch Blend Milk is a typical milk chocolate, in the Dutch tradition. The combination of three origins bring complexity to the chocolate. The combination of whole milk and butter milk gives the bar a creamy texture while preserving the complex notes of the cacao.

Additionally, our Creamy Noble Bali Milk 55% bar and the Limited Nicaragua Dark 71% are also commended by the Academy of Chocolate.

Happy times!

NEW: LIMITED EDITION NICARAGUA DARK 71%

AGED ONE YEAR, PATIENCE REQUIRED

In our factory we keep a private stock of cacao and chocolate just to pleaseand train our own taste buds. However, every now and then we come across a small lot, something unusual, something special that we would like to share with our customers: the limited edition micro batch from Lot #14. We have made only 100 two-bar boxes. That’s it.

NOT FOR BEGINNERS


The Nicaragua Dark 71% is a blend made of four genotypes of Nicaragua cacao grown and fermented by Ingemann: Chuno, Tuma. tenor and Rugoso. The result is a “not for beginners” chocolate bar with strong dark notes that hit your palate immediately, followed by flavours of liquorice, tobacco, green herbs and grapefruit in the finish.


Also, as you will notice in the aftertaste, there is still a considerable amount of tannin in the chocolate bar which activates the mouth. Tannin supports the “ageing potential” of this bar. As an interesting experiment you could eat one bar now and leave the other bar to further “age” for at least another 6 to 9 months. Our prediction: the tannin will make way for more mellow flavours of dark chocolate, herbs and fruit.

NEW: PIURA PERU DARK 71%

Fine fresh fruit

For our new Piura Peru Dark 71% chocolate bar we used the rare Piura Blanco cacao. The typical brilliant and light colour of the bean preludes its complex lingering and fruity flavour. Voted as best Peruvian cacao in 2016, this bar is a fine addition to the H&V collection.

For this bar we have used two different roasting profiles. The first one highlights notes of fresh fruit. The second roast brings out lovely mellow notes of nuts and a warm aftertaste of caramel and coffee.

Native to Peru, the beans grow in the high Piura Valley region. We source the Piura Blanco from Norandino cooperative that strives to improve social, economic and environmental circumstances of the farmers.

Check out our website for the whole story behind this bar

NEW: CREAMY NOBLE BALI

Cream of the crop, our new milk bar “Creamy Noble Bali 55%”.

This bar offers the best of both worlds: a harmonious balance between creamy Dutch cow milk and full-bodied chocolate of delightful Balinese cacao. The most generous of all Heinde & Verre milk bars. All rich flavours are delivered in a lovely melt.

Tasting notes: aromas of cream and flowers. Notes of coffee, white fruit and a strong yet delicate presence of chocolate in the mid palate, Finally a distinct heartiness of salted caramel in the aftertaste.

Check out our website for the whole story behind this bar

NEW: VIBRANT PERU WHITE

How to follow up on our very popular bar Blossom Bali White?  The search was long but with the help of a friend we found lovely fruity cacao in de San Martín region of Peru. Ideal for making a white bar 🙂

Let us present the new “Vibrant Peru White 37%”, the all natural white bar without any additives. The natural flavour of this chocolate is so vibrant, rich and creamy that it doesn’t need vanilla or flavouring.

Tasting notes: a wide range of natural flavours can be discovered such as: lychee, clotted cream, cacao, grenache blanc wine grapes, custard, vibrant fruity after taste.

Check out our website for the whole story behind this bar

ROTTERDAMS KERSTPAKKET

Heinde & Verre chocolade is nu ook verkrijgbaar ik het “Lokaal Deluxe” Kerstpakket van Rechtstreex. Boordevol met heerlijkheden uit de omgeving van Rotterdam. Ideaal voor personeel of zakenrelaties. Je steunt direct lokale ondernemers en helpt de regio te verduurzamen.

Om te bestellen: bel of mail naar Pien Muijser (zakelijk beheer) zakelijk@rechtstreex.nl / 06-24442528 of kijk voor meer informatie op Rechtstreex

LET’S TALK ABOUT CHOCOLATE

This year at Chocoa Amsterdam we had the pleasure to meet Clay Gordon from The Chocolate Life and The Chocolate Wire. Besides making chocolate we love to talk about chocolate as well. Our conversation started at Chocoa. We continued when he visited our workshop in Rotterdam and now you can join our conversation on YouTube.

An extended look on how H&V makes chocolate: LINK

BALMY BRAZIL MILK

A NEW TAKE ON MILK CHOCOLATE

Balmy Brazil is no ordinary milk chocolate. The low fat sweet buttermilk accentuates the complex notes and delivers an unique silky texture to organic Brazilian 62% cacao. A perfect marriage for the multi-roast profile we give to this cacao. Notes of fruit, dairy, syrup, orange peel, tobacco and coffee can be discovered.

Heinde & Verre means “near and far”. The locally sourced Dutch sweet butter milk and beet sugar allows the organic Brazilian cacao to be fully appreciated. This bean is cultivated by the Coopoam farmer cooperative in the Pará Amazon region. All Heinde & Verre bars are locally crafted in Rotterdam by using slow food techniques and traditional Dutch roasting profiles.

BOLD BRAZIL DARK

A BOLD FRUIT SENSATION

This Brazilian cacao harbours so many flavour profiles that we couldn’t resist to turn it into a generous and multilayered mouth experience. As soon as it starts to melt you’ll discover fresh hints of cherries, orange and deep black chocolate flavours that could remind you of the renowned Schwarzwälder Kirschtorte. When you take your time the chocolate continuous to deliver more complexity and yields flavours of flowers, coffee, wood and some maple syrup in the background. All tightly knit together by a slightly rugged texture.

Heinde & Verre means “near and far”. The locally sourced Dutch beet sugar allows the organic Brazilian cacao to be fully appreciated. This bean is cultivated by the Coopoam farmer cooperative in the Pará Amazon region. All Heinde & Verre bars are locally crafted in Rotterdam by using slow food techniques and traditional Dutch roasting profiles

OEHH LA LA! LEKKERE ROTTERDAMSE CHOCOLA!

We hebben er maar vier van in Nederland. In Rotterdam staat er eentje: een kleinschalige chocoladefabriek waar op ambachtelijke wijze single origin chocolade wordt gemaakt. Ewald Rietberg en Jan Willem Jekel produceren chocola van Heinde & Verre.

Lees het interview in het Algemeen Dagblad: click here