With āa visa and nothing to loseā a 20-year-oldIgor Van GerwenĀ fell in love with Tasmania.
The laid-back perfectionistās love affair with fine chocolate began in his native Belgium. Working in the exquisite aromatic surrounds of a patisserie on weekends when he was just 12 years old. Six years spent studying patisserie, ice-creams, sugar work and chocolate work ā āall the good things in lifeā ā further fueled his desire.
āBut inĀ BelgiumĀ itās pretty hard because youāre up against fourth and fifth-generation chocolatiers.ā
Then a few years later, Igor found the perfect home for himself and his high-end chocolate dream: Tasmania.
He began making a few traditional Belgian-recipe chocolates of an evening, supplying one shop, then two, then more.
Today,Ā Anvers TasmaniaĀ supplies its high-end chocolate products Australia wide. To a big following of online shoppers, specialty grocers and airlines.
The traditionally made chocolates have a distinct Tasmanian advantage. āWe only use Tasmanian milk and cream for its purity.ā They also have another benefit: Anvers Tasmania holds the Australian rights to aĀ unique Peruvian cacao, which Igor uses in crafting the worldās rarest chocolate āĀ Fortunato No.4.
For Igor, business is simple: āMy vision for our products is to provide the distinctive chocolate products and chocolate experiences that are normally reserved for the elite in society. To as many customers as possible, by making them approachable and affordable”.
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