02.26.13
The stamps are printed on UPM Raflatac’s Tropimatic Chocolate paper. The scent of chocolate comes from an aroma which has been added to the printing inks, and the taste of dark chocolate is based on cocoa oil released from the gummed adhesive layer when the stamp is licked.
According to Pierre Leempoel, director of printing at bpost, “These are the first stamps in the world that have a taste in addition to scent. They are the result of close cooperation with partners from Belgium, Germany, the Netherlands and UPM Raflatac in Switzerland.”