Jul 3, 2014



Oh yes, those are white chocolate truffles filled with the best champagne infused ganache I’ve ever tasted. Talk about a little bite of heaven.


The story:

You’ve probably seen me use Foodelicious products throughout my blog, right? Well, Foodelicious are Herman & Jaime Specker, and they’re pretty much an institute in the Netherlands.


Who are they?

They’re the owners of my favourite Dutch store (and webstore) for anything oil, vinegar, mustard, chocolate, spice, and truffle related. But also for trendy dishes and cutlery.  It’s there that I discovered falksalt, it’s their red chili oil I use on top of my French bread, and their mango vinegar that I refuse to live without. It’s also one of the few places I can buy cans of the best Pomodori tomatoes. You probably get it; I love ‘em.


For at least a year, maybe even more, I nagged and nagged Herman to start a culinary box. Finally he caved. He always listens to the women around him, the guy just takes his sweet time doing that, I tell you. We gotta work on that.

A culinary box is a fun concept. The Dutch answer to ‘What’s hot, new, and happening in foodland?’, if you will. You subscribe (€34,95 per box for a subscription – €39,95 for a stand-alone box) and once every two months you get a mystery box filled with goodies that each have the wow-factor.

In this box their new culinary finds, items that haven’t even made his store yet, will be mixed with some of the top items in their store, like the mango vinegar.

I couldn’t attend the launch on July the 1st over at ‘Antichic‘ in Rotterdam—a bubbly and energetic restaurant. If you ever happen to visit R’dam, make sure to go here; it will be the highlight of your trip: amazing food, wonderful staff and a great ambiance. This restaurant uses Foodelicious products in its kitchen as well. The box also comes with matching recipes, making it darn easy to turn those delicious goodies into tantalising meals.

This first box—the limited edition box zero—was made of pure awesome. I wasn’t at the launch so be glad you don’t have to suffer through all the photos of the amazing food that was served there, like I had to, but in stead… let me show you what I found in my box.


I can get as excited as a hand-flapping toddler during Christmas morning over boxes like these. It borders on pathetic if you’re 40, really.



As soon as I opened the box, I spotted this big bag of soft Amaretti Morbidi biscuits! I must confess that I’m not a big fan of almond, but the guys loved them!



Papardelle le Pettegola, pasta di Gragnano. Amazing quality bronze-drawn wide ribbon pasta.



Another favorite box item was the salsa tartufata; an Italian (Acqua Langhe) tapenade made from mushrooms, extra virgin olive oil, truffle and olives. Highly addictive when combined with pasta.



There was also a recipe in the box for one of Antichic’s signature dishes; truffle papardelle by Chef Ron.


Ketchup! Oh yes, I can see you frown. This is ketchup all right. Probably the freshest, most intense tomato-flavored ketchup you’ll ever find. The color messes with your head a bit because this ketchup isn’t red but transparent. It’s made from filtered, crystal clear tomato juice coming from ‘Tazed tomatoes’ mixed with an amazing spice blend. All natural.



My love: mango vinegar made from 78% fresh mangos. I use this on pretty much anything and then some. I even built my chicken salad sandwich around this vinegar.



This was also new culinary find for me: DCAN zilt. It’s a blend of tomato, cucumber, red bell pepper, vinegar, spices and herbs with purified seawater. Never tasted anything like it.

If you like a good ole Bloody Mary, this one’s for you. But you can easily turn this drink into a quick gazpacho or even pasta sauce.


The guys and gals over at Antichic turned the DCAN into a cocktail with ice cubes made from melon and a splash of sake. How’s that for bubbly and energetic!


Another item I was really glad to find in my box: elderflower cordial…



You see, the elderflower cordial, along with this Fentimans ginger ale, ice cubes, some lime juice and mint made for an amazing Virgin Mojito!



What can I say? I don’t drink alcohol during week days. I’m beige, remember?


Which brings me back to the champagne truffles. Sadly, the three bouchée au truffe (extra large bonbons made from the best Belgium grand cru chocolate, filled with almond-praline and pieces of truffle from Umbria, Italy) hidden underneath the Champagne truffles were gone before I even got to make a photo. You can blame my husband for that.

It’s totally his fault.

I’m the one who ate almost all the Champagne truffles. It’s true.


Big shout out and thanks to Herman and Jaime for making this possible! You guys created something to be so proud of! I think we’re all incredibly proud of you. Can’t wait for the next box to arrive.

For those of you interested in trying a box: you can find more information on it right here!

Oh, and for the record, I’m in no way being paid for this blog. Heck, I was their very first box subscriber (yes, it must be said!). I just love those guys, but I love their products even more.

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    1. 1

      Oh wat leuk dat je zo’n fan bent. Ik kreeg de nieuwsbrief ook laatst, maar ik wist niet zo goed wat ik nou van zo’n box kon verwachten. Voor een vriendin heb ik er eens olijfolie besteld, maar ik ben nu erg nieuwschierig naar die mango-azijn. Ik ben bang dat ik het te zoet vind. Ik werk in Rotterdam, dus misschien moet ik toch eens in de winkel gaan snuffelen. Die bonbons klinken goddelijk! En dat, terwijl ik niet echt een zoetekauw ben..

      Femke on Jul 3, 2014 @ 3:23 pm Reply
      1. Nee, daarom vind ik deze juist zo lekker. Ik hou absoluut niet van erg zoete dingen, maar de mango azijn is licht-zoet en zo fris en smaakvol. Scheutje hiervan over je salade is al voldoende.

        Kay on Jul 3, 2014 @ 3:36 pm Reply
    2. 2

      Hey, I love them too… And they not too far from my house. most of gift i give to people are from this store!

      ashima on Jul 3, 2014 @ 3:44 pm Reply
    3. 3

      Looks and sound wonderful! A pity I am so very far away …

      Irene B in NZ on Jul 4, 2014 @ 3:17 am Reply
    4. 4

      The Dutch and Belgium are known worldwide for their chocolate but most all of the cacao beans and cacao butter is from mixed worldwide grower estates. In simpler words the chocolate is blended from many estates to create the end product taste season to season the same as coffee.

      Hawaii is the only state in the United States of America that grows cacao beans and processes the beans into chocolate. 2013 Hawaii exported more chocolate than Hawaiian grown world recognized Kona coffee. On the international competition circuit Hawaii grown chocolate has been ranked one of the best “single estate” chocolate in the world. At the Annual International Chocolate Show Hawaii grown chocolate sells out the first day.

      You should have Herman and Jaime try making truffles out of Hawaiian chocolate for a female chocolate endorphin high!

      Ken on Jul 6, 2014 @ 8:39 am Reply
    5. 5

      the foodelicious boxes look amazing-to-die-for. i visited their website to see if i could order anything shipped to the united states…unfortunately i couldn’t understand any of their website. is there an english version? or where else can i get some of those goodies?

      darryl on Apr 7, 2015 @ 12:42 pm Reply
    6. 6

      Hi Darryl,

      Sorry about the Dutch site – we need to translate it still, but it seems there are always more urgent things to do ;-)
      If you send us an e-mail at info@foodelicious.nl we can ship the box to your address as well. A one-time surprisebox is €39,95, a membership (every 2 months – for at least 2 times, then you can cancel your membership) is €34,95. Shipping to the USA I believe is €35, but if you mail us your address we can ask for an exact quotation from DHL.
      Please also let us know whether you need a vegetarian or regular box.
      A box contains at least 6 items, usually more. Half of them can be consumed directly (e.g. cookies or chocolate), the other half can be used for cooking (e.g. herbs, vinegar). We include recipes, which I will translate for you of course.
      If you have any further questions, you can also reach us by mail.

      Kind regards,


      Jaime Specker on Apr 7, 2015 @ 12:56 pm Reply

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