Issue 2:2 | Excerpt
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Chocolate Artisan Profiles: Anthony Ferguson

It was a visit to Barcelona six years ago that inspired Anthony
Ferguson to pursue a life of chocolate. Today, as Founder & CEO of
Cacao Anasa, he melds his twin passions for exotic flavors and jazz
music to create his unique confections.

Anthony Ferguson is bent over a tray of French Rose Truffles holding
a pair of tweezers. The last step in production involves the careful
placement of a single rose petal nestled into a tiny dollop of chocolate.
The petal must be placed in such a way that it appears to be hovering
above the slick of smooth dark chocolate. Anthony insists on doing the
finishing touch himself. The words “ephemeral” and “romantic” come to
mind.

Now in his fourth year with Cacao Anasa, Anthony continues to
perfect his recipes and explore new flavors. He recently introduced a
line of four chocolate bars called “Afrodisiacs.” All are made with 72
percent organic fair-trade cacao and incorporate ingredients ranging
from dried mango and black sesame to dried persimmons and French
roses—flavor combinations inspired by Anthony’s passion for jazz and
exotic fruits, spices, and flowers. They are passions he hopes to
share with the world.  MORE >>>

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