Meet the Creator of Anver’s Chocolates.

Unique and Distinctive chocolates excite the taste buds. Distinctive chocolates made approachable by Anvers Tasmania.

With “a visa and nothing to lose” a 20-year-oldIgor Van Gerwen fell in love with Tasmania.

The laid-back perfectionist’s 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 – “all the good things in life” – further fueled his desire.

“But in Belgium it’s pretty hard because you’re up against fourth and fifth-generation chocolatiers.”

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, Anvers Tasmania 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. “We only use Tasmanian milk and cream for its purity.” They also have another benefit: Anvers Tasmania holds the Australian rights to a unique Peruvian cacao, which Igor uses in crafting the world’s rarest chocolate – Fortunato No.4.

For Igor, business is simple: “My 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”.

Finest Dark Chocolate Box


100 gram box.

68% Dark Fortunato No.4

Fortunato No.4 chocolate is genetically certified to be “Original Cacao”. The pure Nacional Cacao was thought to be extinct in 1916. Later on Criollo and Foresterra varieties were and are being sold as Nacional; they are not!!!

The Cacao beans were discovered 10 years ago by Brian Horsley and Dan Pearson in the Maranon Valley in Peru.  They have been genetically certified as the original cacao by the U.S. Department of Agriculture. The beans are grown at 3250ft and produce purple and, unique to this variety, white beans.

Brian Horsley has set up a farm and still works with the farmers to produce these exquisite unique cacao beans. The beans are shipped off to Switzerland and made into couverture chocolate using traditional roller conching methods.

Fortunato No.4 is the most sought-after chocolate in the world.  Anvers Confectionery is proud to have the exclusive rights to be able to introduce it into the Australian market.

“In my 30 years as a Chocolatier I have never experienced a more rewarding chocolate than the Fortunato No. 4 Peruvian Nacional. The complexity and balance of the flavour profiles satisfy my tastebuds. The social responsibilities and sustainable farm practices engaged in the making of this chocolate, satisfy my conscious.”

— Igor Van Gerwen Anver's Tasmania Chocolatier.

  • Genetically certified original Peruvian Nacional
  • No palm oils or trans-fats
  • Gluten free
  • No preservatives added
  • Made from sustainable cacao
  • Farmer families receive premium pricing
  • Refined on original 1879 stone conch rollers

Tasting Profile

  • Good clean snap and gloss (high cacao butter)
  • Fruit aromas and flavours hit first followed by very, very long lingering dark roasted nut accents. Balanced acidity.
  • Low bitterness for 68% cacao (due to white beans) and a background of savoury (Umami)
  • This is a very powerful complex chocolate like no other (think Venezuela Criollo x10).


  • Chocolate from unique bean certified "REAL" Nacional
  • 100% Organic: no lecithin, no Vanillin, no pesticides, no fumigants. No need for vanilla as the chocolate has abundance of aroma and flavour
  • No slave labour – producer works with the farmers in the fields
  • Chocolate produced on old method conching roller
  • Melted chocolate is very liquid chocolate – easy to work with (high cacao butter- no cacao powder).


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