Amano Artisan Chocolate
 | |
| Industry | Manufacturing |
|---|---|
| Founded | 2005 |
| Headquarters | Orem, Utah |
Key people | Art Pollard |
| Products | Confectionery |
| Website | www.amanochocolate.com |
Amano Artisan Chocolate is an American bean-to-bar chocolate manufacturer based in Orem, Utah.
Etymology
[edit]The company name is derived from the Italian word "Amano" which translates to "by hand" and "love".[1]
History
[edit]Amano Artisan Chocolate was founded by Art Pollard in 2005, in Orem, Utah.[2] Pollard's first harvest for the company was some rare white beans he got from Villahermosa, Mexico that same year.[3] Up until 2015, Amano only manufactured single-origin chocolates.[4]
Corporate affairs
[edit]Amano was the first chocolate manufacturer in Utah.[citation needed] The factory is located at a higher altitude than most other chocolate factories in the world[5](Orem, Utah: 4,774 ft / 1,455 m). The company claims that the high altitude affects flavor development during conching, and aids in the development of the taste of the chocolate. The company was also the first U.S. maker to use the rare Venezuelan Chuao bean.[6]
Products
[edit]Amano’s chocolate bars are made in small batches on vintage equipment, which allows the artisan chocolate maker to control and observe flavor development during each stage of manufacture.[7][8] Amano’s chocolate making has evolved from Italian and French confectionery techniques. The company employs high proportions of cocoa (70%) in their chocolate, using bean from South and Central America as well as Africa and Oceania. Amano is kosher-dairy certified by the Denver-based Scroll K kashrus agency. The company also produces one-pound bags of chocolate coins for chefs.[9]
Recognition
[edit]Amano is distinguished as being the first American company at the Academy of Chocolate Awards to claim a Gold award, for bean-to-bar dark chocolate.[10] In 2009 Martin Christy, founder member of the Academy of Chocolate and editor of SeventyPercent.com, named Amano as one of the top eight bean-to-bar chocolate companies in the world.[11] Amano is the only American company to make Christy's list.
See also
[edit]References
[edit]Notes
[edit]- ^ Pegan, Giovanna; Vianelli, Donata; de Luca, Patrizia (November 26, 2019). International Marketing Strategy: The Country of Origin Effect on Decision-Making in Practice. Springer International Publishing. p. 109. ISBN 9783030335885.
- ^ Giller 2017, p. 211.
- ^ Giller 2017, p. 84.
- ^ Giller 2017, p. 85.
- ^ "Food Preservation Standards". Archived from the original on 1 December 2017. Retrieved 10 April 2014.
- ^ "Meet seven Utah artisan chocolatemakers shaking things up on the culinary scene". The Salt Lake Tribune. Retrieved 2022-07-08.
- ^ "Announcing the Winners of the 2009 Academy of Chocolate Awards" Archived 2010-02-02 at the Wayback Machine. Retrieved 2009-11-13
- ^ "San Francisco International Chocolate Salon 2009 Awards". tastetv.com. Archived from the original on 2010-02-20. Retrieved 2019-09-16.
- ^ "Amano Chocolate: Engineer Turned Chocolatier Crafts Perfect Chocolate - SLUG Magazine". www.slugmag.com. 2021-09-01. Retrieved 2022-07-08.
- ^ World Trade Center of Utah. "Utah Chocolate Maker Takes Europe by Storm" Archived 2010-04-30 at the Wayback Machine. Retrieved 2009-11-12
- ^ Christy, Martin (April 7, 2009). "Complete Guide to chocolate". Channel4.com. Archived from the original on April 12, 2009. Retrieved 2019-09-16.
Sources
[edit]- Giller, Megan (September 19, 2017). Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors. Storey Publishing. ISBN 9781612128214.