Photograph of stacked dark chocolate and colourful fruit.


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Having trained in his native homeland of Belgium, Igor Van Gerwen arrived in Tasmania and started making chocolate truffles in his home kitchen in Railton in 1989. Over the ensuing 33 years Anvers Confectionery has grown into an internationally recognised chocolaterie.

Operating out of a 1920s Californian bungalow surrounded by parklands just outside of Devonport, where its award winning cafe, tasting centre and chocolate museum plays host to more than 200,000 visitors a year.

Igor’s close relationship with growers of the rarest chocolate in the world, the Fortunato No.4 Peruvian Nacional, means that Anvers has sole Australian rights to this exquisite chocolate and are one of only a few chocolateries in the world to be allocated a share of the yearly harvest.

Join Igor on a journey to visit the source of some of the world’s most iconic, single origin chocolates. With useful explanations of the various methods used by top chocolatiers and over 40 recipes of mouth watering chocolate dishes to try for yourself, this book is a must for any chocolate lover.

Photographs by Philip Kuruvita.

 Hardcover with dust jacket.