Orem, Utah (PRWEB) December 26, 2007
Upstart chocolate maker Amano Artisan Chocolate nabbed top honors at the Los Angeles International Chocolate Salon earlier this month.
The first LA International Chocolate Salon named Amano "Best Dark Chocolate Bar" and "Best in Salon." Amano was one of 17 participating premium chocolatiers, which included Guittard, Chuao, Mignon Chocolate, and Cocoa Prive. Judges were local radio personalities, bloggers, and cookbook authors.
Amano, founded and run by Art Pollard, a world traveling, self proclaimed "Indiana Jones" of chocolate bean hunting, is one of the few true chocolate makers in the United States, and one of only a handful that are not large corporate giants. Pollard obtains superior-quality cocoa beans direct from sources and artfully transforms them into finished super-premium chocolate. Amano makes chocolate slowly and in small batches. Fans are often on waiting lists at retailers, hoping for a chance to purchase one of Amano's three single-origin chocolate bars:
Madagascar Premium Dark (70% cocoa)
Madagascar has long been known for producing fine cocoa beans. This chocolate has strong fruity flavors with hints of citrus and berry. ($6.95/2oz)
Ocumare Grand Cru Dark (70% cocoa)
The cacao from the Ocumare Valley is considered some of Venezuela's finest. The Ocumare bar has rich chocolate overtones and a well balanced, fruity component with hints of plum and other red fruit. ($6.95/2oz)
Cuyagua Premium Dark (70% cocoa)
The remote valley of Cuyagua near Caracas is surrounded by cloud forest-covered mountains. It is home to some of Venezuela's oldest cocoa plantations. The chocolate made from this valley's beans have rich chocolate overtones with notes of spice that produce an incredibly complex flavor. ($6.95/2oz)
In 1996, Art Pollard, a scientist and technology company owner, decided that there had to be better chocolate than what was available in the U.S. So began his quest for the ultimate chocolate. After research and experimentation, Art developed a process that incorporated both modern and ancient chocolate-making techniques. When the chocolate began getting rave reviews from local chefs, Art began to make his chocolate available direct to consumers on his website and through small specialty retailers.
For more information, visit http://www.amanochocolate.com. For press inquiries, contact Debby Fortune: 510-548-1097 or firstname.lastname@example.org.
To see a video of Art Pollard making chocolate, go to http://www.youtube.com/watch?v=DR2hbdN0xZw.
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