San Francisco, CA (PRWEB) February 23, 2006 –-
Cacao Anasa, a leading purveyor of handcrafted artisan chocolate truffles and confections announced today the launch of two new truffle collections for Easter and Mother’s Day. Cacao Anasa’s handcrafted European and gianduja truffles have been served in some of California’s premier restaurants, including The Carnelian Room, Le Colonial and the world-renowned Mayacama Golf Resort and Viansa Winery. This holiday celebrate with a unique luxury chocolate experience infused with the essence of Spring. The holiday collections comprise three different gift boxes including the signature A Dozen Roses Collection and the new Spring Sampler and Noyau collections.
“Spring is a time of new beginnings when the pungent fragrances and flavors of new life and hope intermingle with the remembrance of our own beginnings,” said Anthony Ferguson, Chocolatier of Cacao Anasa. “Our new collections combine that essence of Spring with the finest chocolate, bringing new freshness to our artisan delights. What better way to say ‘thank you’ than with flavors that symbolize the beauty of the season and ever-lasting love. Our chocolates and confections are creatively designed to bring a personal touch to any holiday with chocolates that are unlike any other.”
Cacao Anasa Confections:
This Spring celebrate with a collection of artisan chocolates with exotic blends and seasonal flare. For the chocolate connoisseur in your life, our holiday confections include:
A Dozen Roses Collection: A limited edition collection of our signature French rose infused truffles adorned with our lavender truffles and combined with selected poems from classic poets.
The Spring Sampler Collection: Carrying a message of the season for hope and inspiration this sampler is a selection of our most beautifully adorned truffles from our Fruits & Preserves and Flowers and Herbs collections along with select pieces from our Classics collection (e.g. and liquid filled Lemon-Cranberry Bernadottes), Noyau collection and others. This collection also includes a selection of seasonal poetry from a renowned author.
The Noyau Collection: A unique collection made up of a pate of fruit and nuts in a delicate layer of fine chocolate. Our exciting and well balanced combinations include Kiwi-Lime and Pistachio, Guava and Pecan, Cherry-Apricot and Walnut and Red Hot Pepper and Pecan.
Chocolatier Ferguson also recommends selections from Cacao Anasa’s base collections:
The Fruits & Preserve Collection: Premium chocolate truffles with the brightness of fruit; including blood orange, pomegranate, and fig & ginger truffles.
The Flowers & Herbs Collection: Dense, European truffles with an essence of the garden including jasmine, lavender and sweet basil truffles.
For more information on these and other collections please visit us at http://www.cacaoanasa.com
About Cacao Anasa
Founded in 2003, by up and coming chocolatier Anthony Ferguson, San Francisco-based Cacao Anasa is a leading purveyor of handcrafted artisan chocolate truffles and confections that embrace the history and culture of chocolate from around the world through the fusion of premium chocolate and exotic blends of spices, fruits, nuts and floral and herbal essences. Cacao Anasa treats the palate with a celebration of the luxuriousness and the many sensual wonders of the genus Theobroma Cacao. Our handcrafted artisan European and gianduja truffles and confections are made exclusively to satisfy the loyalty and passion of our most discerning clientele. At Cacao Anasa we deliver a chocolate experience like no other. To find a Cacao Anasa retailer near you and experience the world of exotic chocolate truffles please visit us online at http://www.cacaoanasa.com
Erica M. Lee
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