Dark chocolate bar – Made by Amano
On the central coast of Venezuela is a remote valley known as Ocumare de la Costa. Barely accessible for centuries, the Ocumare region is known for its superior Criollo cacao. I hand-selected the beans we use in this bar in Ocumare for their pronounced plum and delicate floral notes that underscore their fine chocolate profile. We carefully roast the beans in out antique cocoa roaster to deepen their inherent flavor. These are some of the finest beans I’ve discovered and from which we have crafted chocolate I believe you will appreciate.
Art Pollard, Amano Chocolate

Zotter Labooko Nicaragua milk
Georgia Ramon White chocolate pistachios 




Amano is a bean to bar chocolate maker from United States (Orem, Utha). Amano was founded in 2006 by Clark Goble and Art Pollard. Amano was born with the idea of combining American and European chocolate production styles. In Amano chocolate you will find all the aromatic notes typical of lightly roasted cocoa in the manner of the United States' producers, with the soft silkiness of the cocoa butter typical of the most refined European chocolatiers. To produce its chocolate, Amano uses traditional techniques and uses the best aromatic cocoa in the world purchased directly from the growers. The Amano technicians directly control the fermentation and drying phases on the plantation. 

