With "a visa and nothing to lose" a 20-year-old Igor 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. Igor found the perfect home for himself and his high-end chocolate dream: the Apple Isle. The House of Anvers chocolates have a distinct Tasmanian advantage. "We only use Tasmanian milk and cream for its purity." They also have another benefit: The House of Anvers holds the Australian rights to a unique Peruvian cacao, which Igor uses in crafting the world's rarest chocolate – Fortunato No.4.