The Art of Chocolate

"Chocolate is there when two people are hand in hand in love at the most tender moments of people's lives, and it is there to comfort them when tragedies occur. Chocolate reaches deep into each of our souls and speaks to us. What it says, I believe, is deeply personal but it says it nonetheless in ways that each of us treasure."

-Art Pollard, Founder & Chocolatier, Amano Chocolate


Art Pollard was working at Brigham Young University's Physics Department designing and building lab equipment when he felt the sudden urge to experiment on his own chocolate recipe. His colleagues thought he was mad. But sure enough, a few years later, he followed his instincts--and his palate--to prove his new talent.

Pollard was the self-proclaimed "deep and dedicated foodie…always looking for new and challenging recipes to follow." He paired his passion for physics with his fetish for fine chocolate. Studying chocolate manufacturing in both Europe and Mexico, and after much trial and error, Pollard perfected his own chocolate-making machinery.

The result? Sweet success. After ten years of development, in 2007, Pollard launched Amano Artisan Chocolate. Today, candy connoisseurs continue to rave about the company's world-class confections.

What's in a Name?

Pollard says, "A name should capture who you are -- your very soul if possible. For us, Amano captures who we are perfectly."

Amano means "by hand" in Spanish and Italian, and also translates as "they love" in Italian. Interestingly enough, it means "heavenly field" in Japanese.

The appellation couldn't be more appropriate: Pollard and just two other chocolatiers often sacrifice sleep to hand-craft small batches of their signature cacao bars, design the packaging and maintain the Amano Web site. Pollard simply says, "Dedication is key."

Undoubtedly, making chocolate is an act of love.


"Beautiful" Beans

Pollard makes sure his cacao beans are first-rate. He often performs a "cut test," slicing them to examine them for defects. He randomly breaks them in half for a taste. "I look for flavor almost exclusively. When I taste a cocoa bean, it needs to speak or sing to me (metaphorically speaking of course)."

His hand-selected beans come from regions such as the Ocumare Valley of Venezuela, the southwest coast of Bali, Indonesia and Madagascar.

"I selected these because they each had very unique flavor profiles that I appreciated. I make the chocolate that I like. As much as I should say that I make my chocolate for the public, I must say that first and foremost I make chocolate how I like it and then I pray that others may see the same vision I do," says Pollard.

He recalls, "These beans and these regions spoke to me then and continue to speak to me now. I continue to seek out the very best beans from the very best plantations and I hope to continue to find beans that are equally as beautiful."

Pollard's words for other artists that long for success:

"First, follow your passion whatever it may be. Perfection should be a life long goal. It is more difficult to pursue perfection if you are not passionate about what you are doing." He adds, "Develop a passion for learning and then feed the passion for knowledge."

He certainly feeds my obsession for chocolate--and my sweet tooth.

Each bar of Amano Chocolate has a rich, distinct flavor influenced by the soil and climate in which their select cacao trees grow (e.g. South America and Indonesia). Art and his fellow chocolatiers use nothing but cocoa beans, pure cane sugar, whole vanilla bean pods and cocoa butter--no preservatives and no artificial additives.

These bars are packaged almost too beautifully to consume--they're wrapped in gold foil and nestled in sleek black boxes, each embellished with a colorful painting that reflects the cultural region of the cocoa beans. The luxurious wrapping prepares you for an equally exquisite tasting experience.

To prepare the Jembrana chocolate, Art selects beans from cacao trees on the southwest coast of Bali, Indonesia. The volcanic soil in which these trees grow yields a somewhat nutty flavored cocoa with a hint of tartness and fruity finish. It's luscious. One square will lift your mood, soothe your taste buds and keep you fulfilled all afternoon.

Same is true for the Madagascar. This blend has a sharp element of citrus balanced with a sweet vanilla undertone. Beans for the Madagascar chocolate come from Venezuelan cacao trees transported to Madagascar several years ago.

Finally, the Ocumare, with its sharp, earthy aroma, melts in your mouth with hints of cinnamon and plum, and a beautiful floral note. A perfect pair with a glass of pinot noir.

Behind the Burner members can enjoy Art's one-of-a-kind chocolate bars with our special discount. Just visit our deals page for more info.

— Written by Danielle Travali

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