Our Story
 

Chocolate is our love and our passion. Located high in Utah's Wasatch Mountain range in the heart of the Rockies, Amano is dedicated to creating some of the world's most exquisite chocolate through traditional techniques. Amano means "by hand" and "they love" in Italian, and that describes the care and perfection that Amano brings to chocolate and in turn to the people who savor it.
 
We source only the world's very best beans and ingredients. We visit the plantations, buy from the growers, and when necessary work with them to improve their skill in properly growing, fermenting and drying the cacao beans to meet our exacting standards.
 
Through working with small, carefully controlled batches and lots of love and attention, we seek not to be the largest chocolate company, simply to make the very best chocolate humanly — or heavenly — possible.
 
Our History
In 1996 while on his honeymoon, the founder of Amano, Art Pollard, decided that there had to be better chocolate than what was being produced in the United States or that of numerous imported varieties. Thus began his search for the "ultimate chocolate," which is not bland or flat, but has superior flavor and texture.
 
Poring through chocolate books, both ancient and modern, and taking notes extensively (far more than he ever did in college), Art slowly developed his methodology to chocolate. Having a background in the sciences, it wasn't long thereafter that he started to experiment with making his own chocolate machinery. Slowly, and after many trials, Art perfected his machinery and techniques.
 
The chocolate soon started getting rave reviews from some of the local chefs. Art's business partner, Clark Goble, also started to take notice and suggested that they take Art's chocolate and make it for everyone. Art was initially reluctant knowing what a monumental task it would be, but slowly the idea grew, and so did the demand from the local community.
 
Over the next period, Art honed his skills by studying chocolate manufacturing in Europe and traveling throughout Mexico studying chocolate in the heart of the country where cacao originated. It was not until Art felt that the chocolate he was producing was comparable to only the very best European chocolate that he jumped in whole heartedly and started building their factory.
 
Now, Amano is ready to share with the world what was once only shared among a few select chefs. We hope you enjoy our chocolate.
 
Awards
People from around the world have been recognizing our chocolate as being one of the very best. Because of this, we have received a huge amount of interest from the press. In the end, it is taste that matters. And this is where we believe we excel. Others seem to agree and have given us numerous awards for our hand-crafted chocolate. We are humbled by all this recognition. We are simply grateful that others find the fruit of our labors as enjoyable as we do. After all, we simply want to make the very best chocolate possible.
 
First Place, Dark Chocolate — 2008, New York Food Festival
First Place, Artisanal — 2008, New York Food Festival
GOLD, Best Dark Chocolate Bar — 2008, Los Angeles Luxury Chocolate Salon
GOLD, Top Artisan Chocolatier — 2008, Los Angeles Luxury Chocolate Salon
GOLD, Best Dark Chocolate — 2008 Los Angeles Luxury Chocolate Salon
Most Luxurious Chocolate Experience — 2008 Seattle Luxury Chocolate Salon
GOLD, Best Dark Chocolate Bar — 2008 Seattle Luxury Chocolate Salon
GOLD, Best Flavored Chocoalte — 2008 Seattle Luxury Chocolate Salon
GOLD, Best Dark Chocolate — 2008 San Francisco Chocolate Salon
GOLD, Best Dark Chocolate Bar — San Francisco Chocolate Salon
BRONZE, 2008, London Academy of Chocolate
Best in Salon — 2007, Los Angles Luxury Chocolate Salon
Best Dark Chocolate Bar — 2007, Los Angles Luxury Chocolate Salon
Handpicked by Food411.com
GOLD, Best Dark Chocolate — 2007 San Francisco Chocolate Salon
GOLD, Best Dark Chocolate Bar — 2007, San Francisco Chocolate Salon
GOLD, Most Gifted Chocolatier — 2007, San Francisco Chocolate Salon
Finalist, Outstanding New Product — 2007 New York NASFT Fancy Food Show