San Francisco, CA (PRWEB) March 30, 2010
Internationally acclaimed chocolate maker Amano Artisan Chocolate was recognized across multiple categories at the 3rd Annual San Francisco International Chocolate Salon on March 20 at Fort Mason.
The 2010 Chocolate Salon, sponsored by Taste TV, awarded Amano in Best Dark Chocolate, Best Dark Chocolate Bar, Best Milk Chocolate Bar, Best in Salon, and Top Artisan Chocolatier. Amano was one of dozens of artisan and premium chocolatiers, which included Guittard, Tcho, Saratoga Chocolates, and William Dean Chocolates to participate in the tasting.
Amano won Gold, Silver and Bronze in the Best Dark Chocolate category for Madagascar, Montanya & Ocumare, and Jembrana, respectively, as well as being awarded Gold for the entire Product Line. Amano’s Jembrana Milk was awarded a Silver medal in the Best Milk Chocolate category as well as a Gold in the Best Milk Chocolate Bar category. Amano was awarded the highest prize in the Top Artisan Chocolatier category, beating Cacoa Atlanta, Vice Chocolates, William Dean Chocolates, and Tcho. The company’s Montanya, Madagascar, and Ocumare bars all tied for Bronze in the Best Traditional Chocolate category. Amano swept the Best Dark Chocolate Bar category, receiving Gold for Madagascar, Silver for Montanya and Ocumare, and Bronze for newest bar Dos Rios. Finally, Amano was awarded a Gold for Best in Salon.
Amano is one of the few true chocolate makers in the United States, and one of only a handful that are not large corporate giants, that obtains superior-quality cocoa beans direct from the source and artfully transforms them into finished super-premium chocolate.
Amano strives to return to chocolate's roots by making chocolate slowly and in very small batches while concentrating on developing the finest flavors possible. Amano currently produces five single-origin chocolate bars: Madagascar, Ocumare, Cuyagua, Montanya, Guayas, and Dos Rios, as well as two milks, Jembrana Milk and Ocumare Milk.
In 1996, Art Pollard 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 much 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’s business partner, Clark Goble, suggested that Art make his chocolate available commercially. Art continued to hone his skills by studying chocolate manufacturing in Europe and traveling throughout Mexico. Then, in 2006, when Art felt his chocolate was comparable to the very best European chocolate, he started Amano Artisan Chocolate. For more information, visit http://www.amanochocolate.com