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.
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