House of Anvers Chocolate Factory

Igor Van Gerwen, a chocolatier from Belgium, started the House of Anvers as a small cottage industry in his garage in 1989. Those humble beginnings have now flourished into a thriving business making fine couverture chocolate products for the retail and fine dining markets.

Offering a wide range of products including handmade chocolate truffles, chocolate oranges, fudge, single origin blocks and a range of seasonal hollow goods and moulded pralines, Igor trains his staff in the art of manipulating chocolate and is continually sourcing the finest ingredients from Tasmania and around the world.

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

Igor has found the Tasmanian cream and butter to be the richest in flavour of any in the world. This combined with Anvers’ signature or single-origin chocolate form an ideal basis for truffles, fudge and pralines. Local wine, whiskey, beer and seasonal Tasmanian ingredients such as apples, raspberries, and strawberries find their way into his chocolate delicacies.

The chocolate factory at the “House of Anvers” is open for visitors and has a small museum depicting the history of chocolate with viewing windows where people can see the chocolatiers at work. On site is also a function centre in a conservatory, a tasting centre and retail outlet. They also have indoor and outdoor seating in their café where they serve Belgian style breakfasts, Belgian waffles, light lunches and of course; chocolate based desserts.

The “House of Anvers” is set in a 1920s Californian bungalow surrounded by parklands. It is open seven days a week from 7am to 5pm and entry is free. Anvers Confectionery’s chocolates are also available online at


9025 Bass Highway, Latrobe TAS 7307
p: 03 6426 2703
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