Stroopwafel chocolate: the Dutch classic inside a bar

First, the cookie

The stroopwafel comes from Gouda and is somewhere around two hundred years old. Two thin rounds of waffle batter, pressed on a hot iron, sliced apart while warm and put back together with a layer of caramel syrup. The Dutch way to eat one is to rest it on a hot cup of coffee until the syrup goes soft.

Then, the bar

Our stroopwafel bar takes that same crunch and caramel and sets it in a layer inside milk chocolate. You get the snap of the chocolate first, then the sandy crumble of the waffle, then the caramel. It is a slab rather than a thin bar, embossed with the windmill and scored into cubes.

A Google reviewer described the effect precisely: "I absolutely love this chocolate! The taste is amazing, and the crunch adds the perfect texture."

What is in it

Straight from the packaging: contains milk and wheat, and may contain traces of nuts. The wheat is the waffle, so this bar is not gluten free, and neither are the others. The full list per bar is on what is in our chocolate.

Where to get one

Over the counter at Heiligeweg 20H, or from the web shop for delivery in the Netherlands. Since we also sell the cookies themselves now, you can walk out with both. There is a whole guide on where to buy stroopwafels in Amsterdam.