Often, chocolate’s subtleties are masked with sugar and milk, but even a layman can catch the Guayas bar’s—from Guayas River Basin in Ecuador—blackberry and green banana notes and smooth, rich finish; also, the Dos Rios’—Dominican Republic—bergamont, orange, cinnamon and cloves. The product is the extension of Pollard’s geeky-obsessiveness about his company’s machinery. He personally reworked each machine for small-scale production. And, Amano employs Old World European techniques such as using an antique stone grinder and processing chocolate in vats where various beans don’t intermingle.
However, pursuit of perfection doesn’t stop there. Pollard’s worked the fields in South American jungles and other far-reaching, bean-growing lands to learn what it’s like to hack a seemingly endless cocoa-pod supply with a machete. Also, where necessary, he educates farmers to help ensure quality in the beans’ growing, fermenting and drying process.
Thus, his chocolate revolution is turning heads. Amano’s won a slew of international and domestic awards recently—impressive for a chocolatier only in business since 2006. While $6.95 might seem exorbitant for two ounces of chocolate, rest assured that you get what you pay for.
AMANO ARTISAN CHOCOLATE
496 S. 1325 West, Orem