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How they do it: Amano Artisan Chocolate

By Steve Landeen, KSL Photographer  |  Posted Feb 23rd, 2009 @ 11:30am



 

Amano Artisan Cholocate's Art Pollard gave KSL a tour of his facility and chocolate making process.

Amano is based in Orem, Utah at 496 S. 1325 West.

Courtesy Amano Artisan Chocolate

According to Pollard, the high altitude and dry weather aids in the flavor development process.

Amano is located at 4,441 feet above sea level, higher than many of the Swiss chocolate makers.

At the prestigious Academy of Chocolate Awards in London on February 13, 2009, each Amano chocolate bar submitted for review received accolades.

Amano received a Gold Medal for the 70% Madagascar Premium Dark. In nabbing the Gold, Amano claimed the highest award ever given to an American company for bean-to-bar dark chocolate.

Amano was one of more than 60 of the participating premium chocolatiers from around the world who submitted more than 440 chocolate products across 14 categories.

Art Pollard standing next to Amano's melangeur. Built in the late 20's early 30's in Germany by Bauermeister. Courtesy Amano Artisan Chocolate.

After three days of judging, the Academy deemed Amano's entire current production line medal worthy: Madagascar won a Gold Medal, the Ocumare a Silver Medal, the new Jembrana bar a Bronze Medal.

Two Amano chocolate bars that are currently only available on Amano's website, the Montanya (70% cacoa) bar and Ocumare Milk Chocolate bar, were awarded Silver and Bronze medals, respectively.







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