OREM, UT -- 07/26/07 --
Upstart chocolate maker Amano Artisan Chocolate
nabbed top honors at the July 2007 San Francisco International Chocolate
Salon and at the July 2007 NASFT Fancy Food Show in New York.
The first San Francisco International Chocolate Salon, sponsored by Taste
TV, awarded Amano a Gold Medal in three different categories: Best Dark
Chocolate, Best Dark Chocolate Bar, and Most Gifted Chocolatier 2007. Amano
was one of 27 artisan and premium chocolatiers, which included Charles
Chocolates, Poco Dolce, Theo Chocolate, and XOX Truffles, to participate in
the tasting.
Amano was also one of 12 silver trophy finalists selected from a field of
460 entries for Outstanding New Product at the July 2007 NASFT Summer Fancy
Food Show, with their Ocumare Grand Cru Dark Chocolate Bar.
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 two single-origin chocolate bars:
-- Madagascar Single Origin Bar (70% cocoa)
Madagascar has long been known for producing fine cocoa beans. This
chocolate has strong fruity flavors that include hints of citrus and
berry. (SRP $7.00/2oz)
-- Ocumare Single Origin Bar (70% cocoa)
The cacao from the Ocumare Valley is considered some of the finest in
Venezuela. The Ocumare bar has rich chocolate overtones, as well as a
well balanced fruity component that includes hints of plums and other
red fruit. (SRP $7.00/2oz)
About Amano: 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
Product photos available upon request, please email fortunepr@aol.com
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Contact:
Debby Fortune
510-548-1097
Email Contact
