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Just in Time for the Holidays Cacao Anasa Launches 2007 Spring Confection...

Cacao Anasa, San Francisco-based artisan chocolate company offering a World Tour of exotic chocolate truffles and confectionaries, today announced the availability of their 2007 Spring Collection. Hand-crafted by up and coming chocolatier, Anthony Ferguson, Cacao Anasa has cut a unique niche in the very traditional world of chocolate. Using local and global ingredients, proprietary blends of spices and their own secret recipe for nut paste, our confections bring the palate alive with unique global blends that have never been experienced before.



The 2007 Spring Collections are perfect for any spring occasion including Easter, Mother's Day, Father's Day or weddings. The new Spring Collections include:



* Spring Gold, Silver and Bronze Gift Sets - unique collections of seasonal truffles, spiced crispettes, pate de fruit and decadence cookies.



* Cacao Decadence Cookie Trio - Chai-Espresso gourmet cookies made with pecans, walnuts, dark, milk and white chocolate and half dipped in either dark, milk or white chocolate.



* Vegan Anasa Sampler - Vegan Dark Chocolate truffles from our Exotic Spices and Nuts and Dried Fruits collections. They are made without any dairy or animal by-products.



"Spring is the time of birth and remembrance. In the 2007 collection we really focused on vibrant flavors and combinations that bring back memories of traveling to new places, experiencing new cultures, new births, rebirths, successes and triumphs," said chocolatier, Anthony Ferguson. "We are excited to continue to challenge the discerning palate and take confections to a whole new level. We believe they will add an element of luxury, intrigue and exploration to any event or gift."



Heavily influenced by the native tastes of Southeast Asia and Africa and the warming smells of Barcelona, Cacao Anasa is true to its name. In Swahili, Anasa means festive, comfort, prosperity and marvel/wonder of the world a concept understood by the discerning traveler now brought to the discerning palate. One of San Francisco's best kept culinary secrets, Cacao Anasa chocolates and confections have been selected by some of the Bay Area's best hotels, wineries, shops and restaurants including:



* The Four Seasons Hotel, San Francisco

* The Hotel Palomar, San Francisco

* The San Francisco Chocolate Factory

* Viansa Winery

* The Carnelian Room Restaurant

* Le Colonial Restaurant

* Aziza Restaurant



About Cacao Anasa

Founded in 2003 by up and coming chocolatier Anthony Ferguson, Cacao Anasa chocolates take you on a world tour of exotic spice blends, flowers and fruits that evoke the flavors, smells and sounds of distant lands. Contrary to traditional chocolates, Cacao Anasa uses local ingredients; proprietary blends of spice and our own secret recipe for nut paste, our confections bring the palate alive with unique global blends that have never been experienced before. With over 32 truffles and numerous confectionary blends Cacao Anasa is the everything chocolate experience for the discerning palate. If you are looking for chocolates that are a bit of the beaten path, visit us at www.cacaoanasa.com.



Media Contact:

Erica Lee

StrategicLee, Inc.

erica @ strategiclee.com

415-831-0181

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