Amano — Chocolate From A Former Scientist
Art Pollard is a scientist by training. His specialty is search engines. In fact, his code is on most of our computers, in one form or another.
He’s also a chocoholic. More than 10 years ago, he started studying the science of chocolate. And two years ago, he started sharing his chocolate handiwork with the sweet-tooths of the world.
Thus was born Amano Artisan Chocolate. The name in Italian means both “by hand” and “they love.” It’s Pollard’s way of saying he hopes what he handcrafts will be loved by all who try it. He works with cacao farmers to improve their growing, fermenting and drying techniques. In return, he says he pays them three to four times the going market price — well above “fair trade” level.
He chose Orem, Utah for his factory, believing the high altitude (4,441 feet above sea level) and dry climate have beneficial effects on the chocolate. His 2-ounce bars ($6.95 each) are available online.
I’ll use my patented scale of 1 to 10 lip-smackers, with 1 being the “Bleh, save your money” far end of the spectrum; 5 being the “I’m not sure I’d buy it, but if it was just there, I might nibble some” middle-of-the-road response; and 10 being the “My gawd, I could die now and never be happier, because this is the best thing I’ve ever put in my mouth” supreme ranking.
