Leave it to the chocolate maestros in Belgium to make snail mail relevant again with their introduction of chocolate stamps.
500,000 of the chocolate stamps are being produced in Belgium to go on sale in March. The sweet chocolate flavor is acheived by simply mixing a little bit of cocoa oil into the glue of the stamps. The true challenge was getting the stamps to live up to that unmistakable authentic Belgian chocolate flavor. Of course, they wouldn't be chocolate stamps without pictures of chocolate on the front. The strikingly sweet designs were put together by Kathleen Miller and Tony LeDuc.
I don't know about you, but the taste of conventional stamps is the only reason I've stopped sending conventional postage. Sure, you can say that social media, email, text messages and the other myriad communication methods have rendered the post obsolete, but for me, it just goes back to that awful stamp taste.
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