Anvers Chocolate is a household name in Tasmania. Belgian born, Igor Van Gerwen moved to Tasmania in the 1980s.Trained as a chocolatier in Belgian, Ivor began making his own high quality chocolate out of his garage and has taken it to the world. Anvers creates fine couverture, truffles, pralines and more.
Anvers favourites include single origin Dark Fortunato No.4 from Peru, made from certified “Original Cacao”. Thought to be extinct, these cacao beans were discovered ten years ago in the Maranon valley in Peru.
Milk Fortunato No.4 is made from the same “Original Cacao”. Most milk chocolates contain between 30 and 30%, Milk Fortunato No. 4 contains 47% Cacao.
Our Range of Anvers Chocolates & Flavour Notes
Our Range
- Asian style pralines
- white chocolates
- dark choclates
- corporate logo chocolates
- bulk trays and packs
- fudge
Dark Fortunato No.4 Peru
- Good clean snap and gloss (high cacao butter)
- Fruit aromas and flavours followed by roasted nut accents.
- Low bitterness for 68% cacao (due to white beans) and a background of savoury (Umami)
Milk Fortunato No.4 Peru
- Good clean snap and gloss (high cacao butter)
- Soft fruit aromas followed by light roasted cacao and creamy dairy.
- Low bitterness for 47% cacao content milk chocolate
