A Mano a Mano with Chocolate, Amano Hand Crafted Bars...from Utah

I could have missed them last Sunday at the Chocolate Show in New York, it would have been my loss.
Amano Artisan Chocolate does not go for the flashy. Being subdued their rich flavors catch you almost by surprise. They are based in Orem, Utah.

Their creations reflect the patient work, craft and love that goes into them.
Only 3 choices in their Portfolio.
I tasted 2 of them.

First the Ocumare Grand Cru (pictured here) is sourced from Ocumare de la Costa, on the central coast of Venezuela.
The Criollo beans from this area have been cultivated since the 1700's.
Amano selected them for their fruity and floral flavors.

Second is Madagascar, not the movie mind you. History says that about a century ago, Cocoa trees were brought from Venezuela to the island.
The cocoa used in the Madagascar bar come from the descendants of these original plantings.
Credits include citrus flavor and a milder style.

I am glad I took a couple of minutes to talk with Art Pollard, Amano's founder. Note that he uses a vintage roaster to bring all the flavors to life.

So do them a favor, pick up one of their bars if you see them or order them online.

Want to digg more, the BBC spills the beans on Venezuela's Chocolate Revolution.

Related piece: A Whirlwind Tour of the Chocolate Show 2007, New York