Know who takes chocolate seriously? Me. Oh, and Amano Artisan Chocolate.
I was fortunate enough to taste the Madagascar, Ocumare, and Cuyagua varieties. In fact, I shared them with a bunch of actors, who all made the classic "mmm, delicious chocolate" faces. It was great.
While everyone loved the rich bean flavor of the limited edition Cuyagua and the almost-medicinal complexity of the Ocumare, the overwhelming favorite was the Madagascar Premium Dark Chocolate. The chocolate was so moist, and even at 70% cacao minimum was so sweet it tasted almost infused with blueberries. Delish.
Art Pollard began Amano in 1996 when he wanted to manfacture chocolate on par with that in other parts of the world here in America. He studied chocolate-making in Europe and Mexico, and for years only shared his work with selected chefs.
Since 2006, Amano Artisan Chocolate has been made available for all. Get some here, and check out some great photos of its preparation (and founder Art Pollard) below!
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