Amano Artisan Chocolate

Last updated
Amano Artisan Chocolate
IndustryManufacturing
Founded2006;18 years ago (2006)
Headquarters Orem, Utah
Key people
Art Pollard, Clark Goble
ProductsConfectionery
Website www.amanochocolate.com

Amano Artisan Chocolate is an American bean-to-bar chocolate manufacturer based in Orem, Utah.

Contents

History

Amano Artisan Chocolate was founded by engineer Art Pollard and Clark Goble in 2006, in Orem, Utah. [1]

Corporate affairs

Amano was the first chocolate manufacturer in Utah. [1] The factory is located at a higher altitude than most other chocolate factories in the world [2] (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. [3]

Products

Amano’s award winning 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. [4] [5] 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. [6]

Recognition

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. [7] 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. [8] Amano is the only American company to make Christy's list.

See also

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization, and later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.

<span class="mw-page-title-main">Jelly Belly</span> US candy manufacturer

Jelly Belly Candy Company, formerly known as Herman Goelitz Candy Company and Goelitz Confectionery Company, is an American company that manufactures Jelly Belly jelly beans and other candy.

<span class="mw-page-title-main">Ghirardelli Chocolate Company</span> American confectioner founded in 1852, subsidiary of Swiss confectioner Lindt & Sprüngli

The Ghirardelli Chocolate Company is an American confectioner, wholly owned by Swiss confectioner Lindt & Sprüngli. The company was founded by and is named after Italian chocolatier Domenico Ghirardelli, who, after working in South America, moved to California. The Ghirardelli Chocolate Company was incorporated in 1852, and is the third-oldest chocolate company in the US, after Baker's Chocolate and Whitman's.

<span class="mw-page-title-main">Scharffen Berger Chocolate Maker</span> American chocolate manufacturer

Scharffen Berger is an American chocolate manufacturing company, which was a subsidiary of The Hershey Company after it had been acquired in 2005. Scharffen Berger was established as an independent Berkeley, California-based chocolate maker in 1996 by sparkling wine maker John Scharffenberger and physician Robert Steinberg.

<span class="mw-page-title-main">Michel Cluizel</span> French bean-to-bar chocolate manufacturer

Michel Cluizel is a bean-to-bar chocolate making company that was founded in the French town of Damville in Normandy in 1948 by Marc Cluizel.

<span class="mw-page-title-main">Chocolatier</span> Someone who makes confectionery from chocolate

A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers.

<span class="mw-page-title-main">Callebaut</span> Belgian chocolate brand

Callebaut is a chocolate brand, owner of the company is Barry Callebaut group, and based in Belgium. It was founded in 1911 by Octaaf Callebaut in Belgium.

<span class="mw-page-title-main">Côte d'Or (chocolate)</span> Belgian chocolate company

Côte d'Or is a producer of Belgian chocolate, owned by Mondelez International. Côte d'Or was founded in 1883 by Charles Neuhaus in Schaerbeek, Belgium, a chocolate manufacturer who used the name "Côte d'Or" referring to the old name of contemporary Ghana, the source of many of the cacao beans used in chocolate manufacturing.

<span class="mw-page-title-main">Amedei</span> Italian chocolate company

Amedei is a premium artisan chocolate manufacturing company located in Pontedera in the Tuscany region of Italy, considered to be one of the finest chocolate producers in the world. Their products range from chocolate bars to truffles and pralines. Their award-winning chocolate bars use single-origin and single varietal cocoa beans. One of their products, Amedei Porcelana, is known as the world's most expensive chocolate. They obtain the cocoa from a Venezuelan region called Chuao; it has been awarded, with the Gold in the category Best Bean to Bar in 2005 and in 2006 by the Academy of Chocolate, although every year this association elects a new chocolate as the best one, being this only a one-year lasting award.

TCHO is a chocolate maker based in Berkeley, California, US that promotes itself as working with cacao bean farmers and cooperatives to improve growing, fermentation and drying methods. Its factory and headquarters were formerly located on Pier 17 along the Embarcadero, in San Francisco's historic waterfront district, but are now located in the West Berkeley section of Berkeley, California. In February 2018, it was announced that TCHO would be bought by the Japanese confectionery company Ezaki Glico.

<span class="mw-page-title-main">Russell Stover</span> American businessman

Russell William Stover was an American chemist and entrepreneur, and co-founder, with his wife Clara, of Russell Stover Candies.

<span class="mw-page-title-main">Askinosie Chocolate</span>

Askinosie Chocolate is a small batch, bean-to-bar chocolate manufacturer based in Springfield, Missouri.

<span class="mw-page-title-main">Black Thunder (chocolate bar)</span> Japanese chocolate bar

Black Thunder is a chocolate bar made and sold in Japan by the Yuraku Confectionery Company. It contains a cocoa-flavored cookie bar mixed with Japanese-style rice puffs, coated with chocolate. The manufacturer's suggested retail price is ¥30, before tax. The main advertising slogan translates to "Delicious taste in a flash of lightning!" The story of the Yuraku Confectionery Company and its Black Thunder bar has been treated in the Japanese business press as something of a modern-day rags to riches story.

<span class="mw-page-title-main">Patric Chocolate</span>

Patric Chocolate is a bean-to-bar, craft-chocolate manufacturer and chocolate consulting firm founded in 2006 by Alan Patrick McClure. McClure remains owner and head of chocolate research and development at Patric Chocolate, as well as consultant to the food and beverage industry through Patric Food & Beverage Development.

Friis-Holm is a Danish high-quality bean-to-bar chocolate manufacturer founded by Mikkel Friis-Holm Ottosen and operating out of Herslev village in Lejre Municipality, Denmark.

<span class="mw-page-title-main">Mast Brothers</span> Company

Mast Brothers is an American artisanal chocolate company headquartered in Brooklyn, New York. The company was founded in 2007 by brothers Rick and Michael Mast from Primghar, Iowa. Mast Brothers, according to Vanity Fair, is "widely credited for introducing artisanal chocolate to mainstream American culture" and has been instrumental in popularizing the bean-to-bar movement in America,. However, Mast Brothers has also faced criticism and allegations that did not make their chocolate in the "bean-to-bar" style they claimed.

<span class="mw-page-title-main">Zotter Schokolade</span>

Zotter Schokolade is an Austrian chocolate manufacturer specializing in organic and fairly traded bean-to-bar chocolate. The company was founded in 1999 by Josef Zotter and is based in Riegersburg, Styria. Zotter is mostly active in German-speaking Europe, with 90 percent of distribution outlets being located in Germany, Switzerland, and Austria. As one of Austria's most well-known trademarks, Zotter is considered a national high equity brand.

<span class="mw-page-title-main">Bean-to-bar</span> Marketing term for chocolate production

Bean-to-bar is a trade model in which a bean-to-bar chocolate manufacturer controls the manufacturing of chocolate from the procurement of beans to the creation of the end product of consumer chocolate.

References

  1. 1 2 Herrmann, Michele. "Is Some of the Best Artisan Chocolate Found In Utah?". Forbes. Retrieved 2022-07-08.
  2. "Food Preservation Standards". Archived from the original on 1 December 2017. Retrieved 10 April 2014.
  3. "Meet seven Utah artisan chocolatemakers shaking things up on the culinary scene". The Salt Lake Tribune. Retrieved 2022-07-08.
  4. "Announcing the Winners of the 2009 Academy of Chocolate Awards" Archived 2010-02-02 at the Wayback Machine . Retrieved 2009-11-13
  5. "San Francisco International Chocolate Salon 2009 Awards". tastetv.com. Archived from the original on 2010-02-20. Retrieved 2019-09-16.
  6. "Amano Chocolate: Engineer Turned Chocolatier Crafts Perfect Chocolate - SLUG Magazine". www.slugmag.com. 2021-09-01. Retrieved 2022-07-08.
  7. World Trade Center of Utah. "Utah Chocolate Maker Takes Europe by Storm" Archived 2010-04-30 at the Wayback Machine . Retrieved 2009-11-12
  8. Christy, Martin (April 7, 2009). "Complete Guide to chocolate". Channel4.com. Archived from the original on April 12, 2009. Retrieved 2019-09-16.