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Amano Artisan Chocolate

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description Amano Artisan Chocolate Overview

Amano Artisan Chocolate produces small-batch American chocolates focused on exceptional quality. The company carefully sources single-origin cacao beans primarily from Utah and other US locations. They control the entire chocolate creation process—from roasting to conching—resulting in intensely flavored bars appreciated by chocolate enthusiasts seeking complex, traceable flavors. It’s ideal for those valuing artisanal techniques and unique bean profiles.

help Amano Artisan Chocolate FAQ

Where is Amano Artisan Chocolate actually based?

Amano Artisan Chocolate is based in Orem, Utah, not Seattle. It was founded by Art Pollard in 2005 and became one of the better-known early American bean-to-bar makers.

What does bean-to-bar mean for Amano?

For Amano, bean-to-bar means the company works from cacao beans through roasting, refining, conching, and finished bars rather than buying bulk industrial chocolate. Its bars often emphasize single origins such as Dos Rios in the Dominican Republic and Madagascar.

Which Amano bar is most often mentioned by dark chocolate fans?

Dos Rios 70% is one of Amano's most discussed bars because of its unusual citrus and floral notes. The company has also been recognized for Madagascar and other single-origin dark bars.

How does Amano differ from makers like Dandelion or Askinosie?

All three are American craft chocolate makers, but Amano is older than many of the 2010s wave and built a reputation through small-batch, highly polished dark bars. Askinosie is known for direct trade transparency in Missouri, while Dandelion is closely tied to San Francisco's craft chocolate scene.

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