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February 14, 2008 Debby Fortune, 510-548-1097
FOR IMMEDIATE RELEASE fortunepr@aol.com
Amano Chocolate Nabs Bronze Medal in International Competition
 Orem, Utah – Upstart chocolate maker Amano Artisan Chocolate was awarded a bronze medal in the “Bean to Bar“ Dark Chocolate category at the Academy of Chocolate Awards in London on February 12, 2008. This brings to seven the number of honors Amano has received in competitive chocolate tastings in less than a year. This is also the highest award to an American company for bean-to-bar dark chocolate ever given.
This year’s competition was said to be especially fierce. Amano was one of 40 participating premium chocolatiers, which included Chuao, Amadei, Valrhona, Theo, and William Curley. An esteemed panel of judges consisted of Academy members, chefs, food writers and international chocolate professionals. After five days of judging, the Academy named Amano’s 70% Madagascar Premium Dark a Bronze Winner. The judges reported that many categories were hotly contested.
Amano, founded and run by Art Pollard, a world traveling, self proclaimed “Indiana Jones” of cocoa bean hunting, is one of the few true chocolate makers in the United States, and one of only a handful that are not large corporate giants. Pollard obtains superior-quality cocoa beans direct from sources and artfully transforms them into finished super-premium chocolate. Amano makes chocolate slowly and in small batches. Fans are often on waiting lists at retailers, hoping for a chance to purchase one of Amano’s three single-origin chocolate bars:
 Madagascar Premium Dark (70% cocoa)
Madagascar has long been known for producing fine cocoa beans. This chocolate has strong fruity flavors with hints of citrus and berry. ($7.00/2oz)
Ocumare Grand Cru Dark (70% cocoa)
The cacao from the Ocumare Valley is considered some of Venezuela’s finest. The Ocumare bar has rich chocolate overtones and a well balanced, fruity component with hints of plum and other red fruit. ($7.00/2oz)
Cuyagua Premium Dark (70% cocoa)
The remote valley of Cuyagua near Caracas is surrounded by cloud forest-covered mountains. It is home to some of Venezuela’s oldest cocoa plantations. The chocolate made from this valley’s beans have rich chocolate overtones with notes of spice that produce an incredibly complex flavor. ($7.00/2oz)
About Amano In 1996, Art Pollard, a scientist and technology company owner, 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 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 began to make his chocolate available direct to consumers on his website and through small specialty retailers. For more information, visit http://www.amanochocolate.com
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