Gourmet Amano Chocolate :: A Long Ways From Bakers…

By no means am I a chocolate lover, but if I had my druthers I would normally choose milk chocolate over dark. I think this stems from an early childhood experience with an overdose on Bakers chocolate.

Well I can thank Amano Chocolate for changing my mind. After sampling the divine handcrafted chocolate I have turned the corner on my dislike of dark chocolate.The founder, Art Pollard started his quest for the perfect chocolate on his honeymoon back in 1996 (let’s hope his new wife shared his passion).

Pouring 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. I would love to check out this machinery. I have a vision of what is may look like, but I have a feeling it is not quite as antequated as I would think.

My favorite of their products is the Madagascar –

Madagascar has long been known for producing fine cocoa beans. The beans from Madagascar are primarily of the Trinitario and Criollo varieties. The soil and climate produce beans that are particularly fruity and our Madagascar bar is a fine example of this. This chocolate is perhaps a bit untraditional with its strong fruity flavors that include hints of citrus and berry and shows the wide range of flavors possible in cocoa. It is absolutely delicious and one that you will remember for its incredible flavor.

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Posted by Ava Stochinsky on November 30, 2008 in Food

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