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Here are 12 chocolate companies that were founded or are based in Utah. I made my wish and thought of the generations of Tahitians who came to this same sacred spring with hope in their hearts that their prayers and desires would be fulfilled. Amano Artisan Chocolate Since he launched his Orem company in February 2007, Art Pollard's single-bean chocolate bars have earned numerous international awards. After the cocoa was all out on the churchs patio, I had time to visit with the various workers. We couldnt see where we were going, since all we could see in front, on the sides, and behind were people. There, I loved my joblandscaping. Oh, all that oregano? On my flight to Quito, it was amazing the number of volcanoes that I could see from the air. The cocoa comes from a small, remote community in the Guayas River Basin just up the river from Guayaquil, Ecuador. The flavor was indescribable, and I quickly found myself returning again and again, along with everybody else, until all the hamburgers were gone. With pride in his eyes, he introduced me to his son, who would be taking over the farm and continuing the tradition of cocoa farming out on the Guayas River floodplain. Amano Artisan Chocolate is a chocolate manufacturer committed to producing chocolate using age-old methods. The highlight of my week in Chuao was on my second to last day. Im the guy in blue. The road was way too windy, and it was causing him to become carsick. It was dark and we could not see any farther than the headlights could throw a beam, which, given the windy road, was not far at all. You would not even know the spring was there unless someone showed you. I probably will never know. It is highly productive and very disease resistant, traits that the large chocolate companies adore. His simple testimonial floored me. This cocoa pod is being attacked by ants. Looking back at the cocoa drying in front of the church in Chuao as I turn to go home. A friend came to the factory to pick me up and rush me to the airport,with literally only minutes to spare. They seated themselves on bags of cocoa and waited. Occasionally, Ill find foods that are very disagreeable, sometimes even wildly so. Tasting Notes: Rich chocolate flavor from the Ecuadorian cocoa presents itself with the creamy fruitiness of mango. Once we were all checked in, we asked the question that was burning in our minds: What is going on?. Most people who have dreamed of quitting their day jobs to make great chocolate would find the challenge daunting, the odds against success stacked as high as the Rocky Mountains. The road was flooded, and huge rivers of water ran down across the road or down either side. As I put my things on the nearest table in the shade, there was a whiff of smoke in the air. This is a grown up version of the chocolate from his childhood. Sheer rock wall and jungle border one side of the road. The road winds its way to the top of the mountain pass, hair-pin turns all the way. Just then the road doubled back on itself, revealing a deep chasm in the middle and a clear view of a pit. Made with added cocoa butter and vanilla. To simply carry us to the next meal? It was not long before I was able to enjoy sucking on the sweet pulp that surrounds each of the cocoa beans. From the age of three years, Jean worked in the store with her parents. Going back and forth between the church and the fermentary and criss-crossing each others path, the dance of bringing in the cocoa began. After Art handed this farmer a chocolate bar made with cocoa he helped grow and harvest, he said: This chocolate is like a river. When I asked him why, he said, This Chocolate takes you on a journey of flavor and it goes to all these wild and wondrous places. Chocolate store - Chocolate world | Visit Utah Villahermosa and the surrounding region have a long history of cacao. This area was steeped in cocoa history, and I felt a bit like Marlo in The Heart of Darkness traveling up the river in the Congo toward ever more wild and wondrous adventures. Tasting Notes: Rich milk chocolate, sea salt, accents the flavor of the milk and tempers its cream. : Amano Artisan Chocolate was founded by engineer Art Pollard and Clark Goble in 2006, in Orem, Utah. This small and unobtrusive store is one of the powerhouses in the world of quality vanilla. Up a small path is the building used to both cure and package the beans At the base is a small cement patio on which the beans are cured. The company also produces one-pound bags of chocolate coins for chefs.[6]. I talked about how we had named the chocolate Guayas as a way to honor their forefathers, the country, and area where the cocoa comes from. Chili and chocolate are almost the perfect combination. Lone sign on the coastal road in front of Le Vanillare. Amano Chocolate | Utah's Own Each day we hone our techniques and focus once again on making our chocolate even better. Always growing in humid, moist environments, the trees are susceptible to a myriad array of diseases often caused by molds and fungi. We dived right in and started roasting these wonderful beans. These were my very first infrared photographs, and they introduced me to a new area of photography that I have enjoyed pursuing ever since. By the time they reached the bottom, they had finished fermenting and were ready for shipping. One elderly lady, most certainly the town matriarch (whether they wanted her to or not), ruled their community through her the strength of her personality, and she knew it. They had free food for all and most importantly, and the farmers were all excited to taste chocolate they helped to create. Sometimes, in the hustle and bustle of our busy lives, we forget what is most important. Id guess it is probably fried plantains, rice with some chicken on it, and perhaps some sort of gravy on top., My Hosts: Yeah, thats Dominican food, all right.. Not long after, I scheduled a trip to Venezuela and made a point of planning a trip to Cuyagua so that I could share the finished chocolate with the farmers. If you use good-quality chocolate, he says, it improves the flavor of whatever you are making significantly and sets you apart from the rest. He spoke of the various chefs that take advantage of the availability of such products, from local places like the restaurants in Snowbird to distant ones such as Chez Panisse in Berkeley, California. After visiting the equator, I went to lunch with some friends near the presidential palace. The poet-farmer is the second from the left. Art has the immense honor to make chocolate with Cuyaguas rarified beans. . Felix came back and said he had found us a boat. For this reason, it is one of his favorite places to visit. With Amano Artisan Chocolate, Art Pollard aims for the highest caliber possible in chocolate concoctions. Rather than hike into town, I was lucky enough to hop in the back of a truck for the beautiful ride up the valley from the harbor to the village Chuao. The Olmecs are considered the first culture to make use of cacao. Please try again. They wanted to hear about the state of CCN-51 from a premium chocolate maker, and in their view Amano is one of the foremost quality chocolate makers in the world. I had a lot of people to keep happy. The story is that early cocoa traders would come to the port city of Guayaquil and ask where the best quality cocoa was. These two came together after what they called a blast (probably a giant storm, but it could have been disease) hit Trinidad in 1727 and killed off most of the original cocoa in Trinidad (Venezuelancriollo). This little village has been producing some of the worlds finest cocoa for over 400 years. Amazon.com assumes no liability for inaccuracies or misstatements about products. CCN-51 was developed by researcher Homer Castro in the 1960s. Ecuador is home to a variety of cocoa called Nacional. I spent the rest of the day with the farmers. It took seven years. We arrived in Papeete at around 4:00 a.m. Papeete is the main airport in Tahiti, and from there you can catch flights to the surrounding islands. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. When I met Jean Chan, I was impressed by her soft and gentle demeanor. We made our way to the port and while waiting watched the fishermen come in with their loads of fish. Cocoa Beans, Pure Cane Sugar, Cocoa Butter, Whole Vanilla Beans. The flavor has always been on of the worlds finest, and we have watched many people swoon as the waves of Ocumares incredible chocolatey flavor gently overwhelm their senses. In addition, Le Vanillare has wonderful new greenhouses with modern irrigation and a host of vanilla-related products. The water was cool and refreshing. The flight attendants were very polite and the attention to detail was outstanding even for those of us in coach. Oh especially those spices. Chocolate Bar, Dark Chocolate, Flavored Chocolate, Cuyagua: Arts Most Memorable Chocolate Experience, Eating Italian in the Dominican Republic? The first time I visited the Dominican Republic on one of my cocoa-hunting expeditions, I had an amazing time. As luck would have it, the Italian company that had an exclusive on Chuaos cocoa lost its exclusive agreement, and the farmers of Chuao wanted to sell their cocoa on the open market. It was truly a treat to be able to see the operation in full production. It was a hot and sweltering day, and the shade of the tents beckoned. You have to climb a steep one-lane mountain road. Here are 5 Utah companies that make 'bean-to-bar' chocolate He believe you will be thrilled by the results. Above the swimming hole rests a rock ledge, and above that a cliff. We decided to go out for Japanese food, and one of the restaurants signature dishes was the chocolate sushi. l was able to get the inside scoop on the Tahitian Noni story, something I had wondered about for some time. At the bottom: a bus. When the sky is clear you can see for miles and miles to distant ranges, as well as out to sea. As we pulled into the harbor, one of the fishermen signaled he had caught a giant barracuda. Pollard says he offers this product due to his personal connection to the culinary industry and how it was this relationship that helped him access parts of the world that would normally exclude your everyday tourist. What we eat speaks not only to who we are as people but even to how we value life itself. It takes just a few minutes more to make a good meal rather than a bad one. He purchased over $70 of pastries to take back to his hotel. While I was there, a very large shipment that was being prepared for shipment to Nestle. I looked for the small bay upon whose shores I had stayed, and while Im not sure, I thought I caught a glimpse of my hosts house before our plane turned out to sea. (Or, how I fell in love). I look forward to receiving samples of beans so that we may run tests on them to see if they meet our exacting standards. It is slightly sour and tangy but mostly sweet end decadent. Clearly we were in the Guayas River floodplain, and the raised road snaked its way like a giant python through blackened field after field. We created this award winning chocolate exclusively with beans from the Guayas River flood-plain in Ecuador. This was not a request but a clear and simple demand. It was very friendly but I was warned, its mood can change in an instant. She then thrust out her gnarled, cupped hand expecting me to give her more, just as she demanded. In his late seventies or early eighties, he was incredibly pleased that we stopped by. When we arrived, I was asked by my friend John whether I would mind visiting a cocoa farmer friend of his. When I think of some of the finest meals have had in my life, this would have to be right up there. Find your favorite Amano Artisan Chocolate products at Whole Foods Market. The company was also the first U.S. maker to use the rare Venezuelan Chuao bean. Both Clark and I loved the end result. I have often thought that if I were not making chocolate and there was no need to support my family, I would be perfectly happy to landscape in Hawaii for the rest of my life in the company of some of my closest friends. I was right in the middle of a thousand-page book and my reading list was getting longer and longer as I moved through it. As we traveled from town to town, the towns became villages, the villages became communities, and the communities became random clusters of houses. It was all very cordial. There was supposed to be a band to play during the party. Amanos reputation is well-deserved, as both were delicious. One of his workers greeted us, and he and I headed out into the cocoa plantations so that I could inspect the trees and make an assessment of what varieties were there and the potential for using the beans from these plantations. We need a world that is more happy. I couldnt agree more. Address:63 97 Kensington High Street, London, W8 5SE, United Kingdom. We had a quick round of discussions, in which we introduced ourselves to each member of congress and they to us. Amazon.com : Amano Artisan Chocolate, Chocolate Bar Sambirano Valley 70 We discovered that if you stood on the rock, you could get just the faintest cell phone signal. Every once in a while, we would see a solitary person walking in the middle of the street. It was wonderful to hear about their personal lives and the things they care deeply about. Like so many of the wonderful farmers I have met on my travels, he was one of the most kind people I have known. Case in point, he notes that Amano Artisan Chocolate, arguably the most award-winning chocolate in the world this century, is made by Brigham Young University physics alumnus Art Pollard in an unmarked warehouse in Orem, about a half-hour drive south of Salt Lake City. It can be a real adventure to get there. Tasting Notes: This chocolate has a rich and complex chocolate flavor with notes of red fruit and spice. Art Pollard, Owner and Founder, describes how Amano transformed from a handful of machines in a cramped apartment to the wholesale distributor it is today. Art Pollard, founder of Armano Artisan Chocolate, travels the world A wild rollercoaster ride, a ride through a town that was somewhere between a Sergio Leone/Clint Eastwood spaghetti western andNight of the Living Dead, balancing precariously on tip-toe on top of a rock to call home while stretching skyward, one of the most beautiful mornings I have ever experienced on a cocoa plantation, and finally the discovery that we had been the unwitting guests of the local drug lords. These are grown from May to October on a family farm in the West Yorkshire countryside. Some of the many cocoa farmers in Chuao photographed in front of the church. Are we willing to spend an entire day creating a culinary masterpiece that will be remembered? One of the most important stops was at the Marae Taputapuatea, one of the most sacred sites in all of Polynesia. We had just opened our factory store and were already short handed. Bringing in the cocoa at the end of the day. If Africa is able to produce CCN-51 for less, people will buy their cocoa from Africa. If you love foods that are made with a great level of care and dedication, youll love Amano chocolates. But in the end, most of the vanilla from Tahaa comes to Raiatea for curing and export. We stopped for tamales, and they were delicious! Farmers got used to sloppy practices that reduced the labor required to produce fine-quality cocoa beans no longer demanded by the mass-market chocolate companies. And just like a scene from a movie, as we drove up to the crowd, the sea of people slowly parted. : Grocery & Gourmet Food It was exciting to return to Chuao. On this visit, I had made sure to stop at the bank on the way, so I made sure that before I left, I picked up the agreed on vanilla at the price we had previously negotiated. The intoxicating smell invites traders of vanilla and tourists alike to step into her hallowed chamber. We took a few pictures shook hands and went our separate ways. Deep chocolate flavor that has hints of molasses, brown sugar/muscovado, cream, nuts, and dried apricots. Perfect timing! I was shocked. A Real Suspicious Me: Why? One thing is certain, though. Trinitario cocoa pods on a cocoa plantation in the Dominican Republic. It is also the source of the vanilla we use for much of our chocolate. Tasting Notes: Haunting flavor notes of yuzu, tangerine, and grapefruit enrich the deep chocolate flavor. Purchase options and add-ons . He said, This chocolate takes you on a journey. It was very refreshing, especially as some of the water drained down my chin and onto my shirt. But we can take you to go eat Dominican if you like.. Delivering Amano Chocolate to the Farmers of Chuao, Venezuela, Hunting The Worlds Finest Cocoa in Villahermosa Mexico, Delivering Chocolate to the Farmers in the Guayas River Valley, Ecuador, Speaking to the Ecuadorian Congress-against CCN-51. This New York cheesecake has a heavy texture that feels extremely smooth and rich to taste. It was because of those bars that made the recipients of those gifts convince him to start Amano Chocolate. No additional discounts apply. As we approached Raiatea, you could see the waves breaking upon the reaches of the outer reef and the almost fluorescent bright-blue inner reef. At long last, the moment of truth arrived. I imagined the music from a Sergio Leone spaghetti western playing in the background as we drove through town with nobody in sight. This defense fought off the pirates and alerted the townspeople to any imminent raid. The pods come in an amazing variety of colorsyellows, oranges, reds, greens, even white. Outside customs, gone were the immense crowds so often found waiting the evening flights. They sat even with the road, and a network of boards stretched from house to house, and from the random house-to-dirt road upon which we rode. The pallets of cocoa beans in the warehouse went on and on and were stacked about two stories high. Ive always believed that the farmers should come first, and this was a wonderful way to show it. Now quite elderly, she speaks with a very soft and kind voice. Clark and I were able to pull it off, but only if each of us worked fourteen hours a day or more. Orange pieces provide a layer of juiciness. Depending on how the cocoa is roasted, refined and conched, the flavor can shift wildly. My Hosts: Oh, everyone goes out to eat Italian! Here I am with the farmers of Cuyagua. The long sword like leaves on sugar cane can be razor sharp, making harvesting a potentially dangerous proposition. The cacao farmers (like most farmers) are down-to-earth people who are often just trying to get by. Even so, winding through the narrow road in the dark was a bit of an experience. Good working relationships and lifelong friendships develop. It just wasnt right that we had released this bar, but the farmers had not yet tasted it. Their rich flavor was intoxicating, and yet beautiful. We had tents all set up with chairs and tables, all in the shade. The cocoa tree, an amazing tree, grows cocoa pods off the side of its trunk and branches. Each building is painted in bright pastel colors, and many buildings have murals. My friends spoke to the farmers about what a wonderful thing their cocoa had become and that their cocoa was the key ingredient that made the finished chocolate so special. Crime brings attention, and attention brings theFederales(national police). You can have arrepas for breakfast, lunch, or dinner, depending on what you put inside. The flavor of the beans is rich and complex, yet fruity. In keeping with our goal to work directly with the growers, I packed up my things and booked a flight on Air Tahiti Nui. Every time I think back on that trip, I laugh. 5) CCN-51 faces the same problem that mono-cropping always does. At long last, the moment of truth arrived. Then I gave each famer a bar we had made from their cocoa, bars that I had carefully kept cool my entire trip. Even so, I could not wait to go out and watch the farmers of Chuao take the cocoa out of the fermentary and lay it out in front of the church to dry. I concluded by requesting that they give serious consideration to any further planting of this clone. The dirt road rose 15-20 feet above the fields on either side. Pollards is being sued by former investors and possible competitors. Tourism aside, my first order of business was to visit the grower of our Porcelana cacao beans. Nestled on the Caribbean coast of Venezuela is the little village of Cuyagua. Her grandfather and father taught her the ins and outs of the vanilla business so that when the day came for her to take over, she would have valuable skills that would carry her throughout her life. Vanilla must be hand pollinated one flower at a time, so that each flow produces only one vanilla bean. She was traveling with her husband and his family (sisters, etc.) To address these issues, I had the great opportunity and honor to be invited to speak to the Congress of Ecuador at their capitol building in Quito. For lunch, we went right down the road to a fish farm, where we feasted on tilapia. The same goes for some well-known chefs whom I have admired from afar for years. There are many growers on the island of Tahaa. We all had the same thought at once: This town must be controlled by the drug lords. We talked about it, and we were, I have to admit, a bit afraid. There was a huge military force surrounding the palace, complete with armored personnel carriers. (Even so, accidents with machetes still happen, as a long scar on the back of my hand will attest to a moments inattention.) We went inside the curing and packaging building, where I met Yannicks other partner, Alain, as well as other employees. I knew that after a long, hard travel, I would at least in the evening be able to rest peacefully. Later that day, I hooked up with my friends who came to the plantation to meet me. I continued about how their cocoa was truly special and how hard it was to find truly great cocoaand that was what their cocoa was,truly great. Did they get out alive? This causes the beans to take on distinctive characteristics that are easy to overpower. We were really afraid as we reached our hotel. CCN-51 plants are effectively clones, because they are spread by grafting. It does, however, cut the jungle heat and is very refreshing; and the corn serves to curb your hunger. I slept well too. It reminded me of the innocence of my own youth and the idealism that I have tried to hold on to as I grew older. If Indonesia is able to produce CCN-51 for less, people will buy their cocoa from Indonesia. It was time for the party we had planned, so we jumped back in the car and drove just a short way down the road to the end of the row of houses. Also worth seeing while in Villahermosa is the famous cathedralTemplo de la Concepcion. 4) As CCN-51 become more prominent, Ecuador faces a crisis in which its precious Nacional could be lost due to cross-pollination between native varieties and CCN-51. Unfortunately, we were still in the car zooming around the capitol, and there was not a parking space to be found. Amazon.com : Amano Artisan Chocolate, Bar Chocolate Macrois, 3 Ounce Brand: Amano: Item Form: Bar: Chocolate Type: Dark: Flavor: Ocumare Village: What do you think Dominican food is?, Me: Oh, I dont know. We arrived at her house, which is right on the shoreline of a small bay no more than 20 feet from the water. No big long pause this time. Somehow, magically, our chocolate touched a simple farmer poets soul, and he, through his purity of heart and the clarity of his vision, touched mine. I have to state for the record that it was very good. They are grown from seed and are not pruned, as many cocoa trees are. This means that all CCN-51 are genetically identical. Today, the store her grandfather had once started no longer carries the wide variety of groceries and other household items but now sells vanilla exclusively, and Jean Chan has built within the vanilla industry a name like no other. It was an almost overwhelming desire and it was with sadness that I watched one after another fade as the next came into view. A Wimbledon showstopper! I woke early, again to a beautiful morning light the perfect temperature, a few light clouds, and the sun streaming down in between and tropical birds really making a ruckus. They are lightly salted and make a really nice crunchy appetizer or treat. Availability may vary by store location and type. It is my hope that our message was indeed heard. Pollard and Goble only buy their cocoa directly from growers, and they visit the cocoa bean plantations in person to ensure they get the highest-quality products. As consumers, I believe it important that we check with the chocolate makers we buy our chocolate from to see if they have any chocolate that is polluted by CCN-51, and if there is any sort of company policy about working with it. The unfermented beans would be placed in the box at the top to begin fermenting. By having nice trellises for the vines to climb on, the growers are able to grow more vanilla per square foot than do those who plant their vanilla outside on native plants. We were relieved. The cigar? Eventually, you drop into the colonial village of Ocumare, where we also get some of our cocoa. You don't want to miss this. Just a hint as to how far cacao has sunk into the culture of this state of Mexico is exemplified by my last dinner before left. After all the intervening years, having a machete in my hand as I swung it and the sound of it cutting through the brush were like the return of a long-lost friend. These artisan chocolates are made by hand to deliver an incredibly rich, flavorful and fresh taste with every single bite. Each batch of our Madagascar chocolate is carefully roasted, stone ground, refined, and conched to bring out the very best flavors of the exotic cocoa beans we use. Amano Artisan Chocolate 496 South 1325 West Orem, UT 84058 U.S.A. +1 (801) 655-1996 This can be a difficult endeavor. Historically, these cocoa beans have been known as "Arriba" and have long been famous for their fine flavor. As they were aware, for hundreds of years, people have traveled to Ecuador to purchase Ecuadors unique variety of cocoaNacional. So despite the trees great beauty, growing cocoa is not for the faint at heart. A little farther on in the plantation, a swarm of enormous ants was attacking one trees cocoa pod. Perhaps it is simply that other than fishing, Chuao has for two centuries dedicated itself almost exclusively to to the production of cocoa. They continue to sweat in this state throughout the night, and the water that collects in the bottom is allowed to drain. and for much of the way the edge of the road drops hundreds of feet down. Each time I visit Chuao, I experience the same thinga strong sense of returning to the home of cocoa. Each time I taste the chocolate I have made from their precious cocoa, I partake of their hard work, their loves and cares, and the history of the wonderful village of Chuao. They chose this beautiful Japanese sea salt that is hand made from ocean water pumped from the oceans depths where the sea water is ultra pure. The flight from Los Angeles was excellent. But no matter what they do, they always find a way to grow their cocoabecause they love their trees. This all drives home the point that the cocoa farmers need to be paid wages that make it worthwhile for them to plant, trim, harvest, and process the cacao as a commercial crop rather than crops which are easier to grow and harvest, and which also sell for a higher price. I was not feeling particularly well myself, but as we weaved through the jungle, it felt like we were on a never-ending roller coaster at Disneyland, going up, down, around, back, and then up and down, only to weave back and forth once again. This chocolate has a haunting flavor like bergamot, orange and lavender. I told them that I had brought for them chocolate made with their very own cocoa. All I did know was that it could have been me down there. Today, Trinitario has spread throughout the Caribbean and has found a strong home in the Dominican Republic, where in many areas growing Trinitario cocoa has gone from a subsistence crop to a true art form. Insects, too, play havoc on the trees. People come from all over Polynesia to drink at this spring. Jeans grandfather, who left China to look for work in Australia. Full content visible, double tap to read brief content. To ensure that there was no CCN-51 in the cocoa, a program was set up where the beans were not purchased from the farmers but the cocoa pods themselves. I pulled the chocolate bars out of my backpack, amid immediate squeals of delight. CCN-51 has great productivity but suffers from poor flavor. It was an easy decision to make chocolate from these wonderful beans. Treat Seekers Rejoice as Doughlicious Cookie Pop-Up Opens in our Piccadilly store.We'll be serving up helpings of super-stuffed American style cookies and one-of-a-kind DoughChi bites, all ready and waiting to be devoured. Art has found the farmers of Ocumare and its neighboring valleys to be very kind and hospitable. From the very first time Amano tasted the cocoa beans they used to make this chocolate, he fell in love with them. Unable to add item to List. We took turns taking pictures, and I was told that the article would appear in the paper before I returned to the United States. Help others learn more about this product by uploading a video! You can drive around it in as little as two hours and twenty minutes.

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