Tuesday, July 14, 2009
The Amano Chocolate Story
In 1996 while on his honeymoon, the founder of Amano, Art Pollard decided that there had to be better chocolate than what was being produced in the United States or that of numerous imported varieties. Thus began his search for the "ultimate chocolate", which is not bland or flat, but has superior flavor and texture.
Poring through chocolate books, both ancient and modern, and taking notes extensively (far more than he ever did in college), Art slowly developed his methodology to chocolate. Having a background in the sciences, it wasn't long thereafter that he started to experiment with making his own chocolate machinery. Slowly, and after many trials, Art perfected his machinery and techniques.
The chocolate soon started getting rave reviews from some of the local chefs. Art's business partner, Clark Goble, also started to take notice and suggested that they take Art's chocolate and make it for everyone. Art was initially reluctant knowing what a monumental task it would be, but slowly the idea grew, and so did the demand from the local community.
Over the next period, Art honed his skills by studying chocolate manufacturing in Europe and traveling throughout Mexico studying chocolate in the heart of the country where cacao originated. It was not until Art felt that the chocolate he was producing was comparable to only the very best European chocolate that he jumped in whole heartedly and started building their factory.
Now, in 2006, Amano is ready to share with the world what was once only shared among a few select chefs. We hope you enjoy our chocolate.
Poring through chocolate books, both ancient and modern, and taking notes extensively (far more than he ever did in college), Art slowly developed his methodology to chocolate. Having a background in the sciences, it wasn't long thereafter that he started to experiment with making his own chocolate machinery. Slowly, and after many trials, Art perfected his machinery and techniques.
The chocolate soon started getting rave reviews from some of the local chefs. Art's business partner, Clark Goble, also started to take notice and suggested that they take Art's chocolate and make it for everyone. Art was initially reluctant knowing what a monumental task it would be, but slowly the idea grew, and so did the demand from the local community.
Over the next period, Art honed his skills by studying chocolate manufacturing in Europe and traveling throughout Mexico studying chocolate in the heart of the country where cacao originated. It was not until Art felt that the chocolate he was producing was comparable to only the very best European chocolate that he jumped in whole heartedly and started building their factory.
Now, in 2006, Amano is ready to share with the world what was once only shared among a few select chefs. We hope you enjoy our chocolate.
Monday, July 13, 2009
Amano Chocolate
Chocolate is Amano's love and passion. Located high in Utah's Wasatch Mountain range in the heart of the Rockies, Amano is dedicated to creating some of the world's most exquisite chocolate through traditional techniques. Amano means "by hand" and "they love" in Italian, and that describes the care and perfection that Amano brings to chocolate and in turn to the people who savor it. Amano sources only the world's very best beans and ingredients, visiting the plantations, buying from the growers, working with them to ensure fermenting and drying of the cacao beans meets their exacting standards. Working with small, carefully controlled batches and lots of love and attention, Amano seeks not to be the largest chocolate company, but simply to make the very best chocolate.
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