Meet the Man behind Amano Artisan Chocolate

Art Pollard on Cocoa Pods

Sisters and Brothers in Chocolate, please help me welcome Art Pollard from Amano Artisan Chocolate. Thank you for answering our questions today, Mr. Pollard.

Let's begin with the basics. How did you get into the chocolate business?

Growing up, I was always a foodie. I loved finding the very best food.  It didn't have to be at an expensive restaurant but it did have to be good. Because of this, I was always on the hunt. I also always enjoyed cooking.  It allowed me to create foods of the quality I enjoyed and it provided me with a good challenge. I love the

challenge of cooking and pretty much any challenge really. While in college, I was working for my university's physics department

designing and building equipment for them. I was eating a German

chocolate bar that I had purchased at the bookstore over lunch. I

made an off hand comment that it would be interesting making my own

chocolate. All my coworkers told me that it couldn't be done.  I

asked why. They said there were many trade secrets. I loved that.

That would be a great research project. They said I'd need millions

of dollars of machinery. Not a problem. I'd been building (or

working on) millions of dollars of machinery for the University. So I

could build it myself. They said I'd need good quality cocoa beans

and that they came from South and Central America. I thought "Fine,

I'll go get my own." The challenge of everyone telling me that I

couldn't do it plus my passion for machinery and fine food told me

that this was the perfect fit.

Do you consider Amano to be a family business?

Absolutely. I have always wanted to build the company and pass it

down within the family. I wanted a company that actually means

something and not one that passes through many hands and means less

every time it is traded. So the entire family has pitched in since

the very beginning. My kids learned early on to operate the machinery

and how to do most all of the tasks within the factory. It has always

been a family endeavor and I'm going to fight to ensure that it always

will be.

Amano offers dark chocolate bars, flavored and inclusion bars, and

also chips. Would you explain the difference to our readers who may be

unfamiliar with the term "inclusion" when applied to food?

An inclusion bar is a bar where other ingredients are "included". So,

for example, a chocolate bar with almonds in it would be an "inclusion

bar" and the almonds would be the "inclusions". Inclusions allow the

chocolate to potentially be even better than before or to invoke a

memory or feeling if they are done right. I love the creativity that

they allow.

A lot of small chocolate and candy makers feel like they have to

offer a wide range of products, why does Amano focus on bars and

chips?

Mostly because we do not have a storefront. It is easier to do many

of these other things if you have a store. Instead, we have focused

on selling our chocolates into other people's stores. It is a lot

easier for us to manage in terms of personnel, inventory, and time. The way we do it, it allows us to concentrate on what we do best -- make chocolate.

What is your best selling chocolate bar?

Raspberry Rose. We integrated raspberry powder and rose petals into

the chocolate making process. It is really wonderful. Our two other

most popular bars are Dos Rios and Madagascar. Dos Rios naturally

tastes like burgamot orange and lavender because of how the beans are

processed. Madagascar is light and citrusy. They are both wonderful

chocolates.

Milk chocolate continues to be the best selling type of chocolate in the American market. Why have you focused on dark chocolate?

Mostly because I like dark chocolate better. We've done milk in the past and odds are I'll be bringing back some milks sometime this next year. But really, I love the flavor varieties I can get with dark chocolates the best.

What is the one thing you wish your customers understood better

about the chocolate business?

It is hard. Very hard. It is hard on me and my family as chocolate

makers, it is hard to transport for the transportation workers, it is

hard to grow and process the beans for the farmers, it is very hard

for everyone -- especially if they all plan on working together to

bring about a superior product.

2020 and 2021 was a rough year globally, yet your company has had

to overcome some deep tragedies recently. What are your hopes for the

future of Amano Artisan Chocolate in the next couple of years as well

as for the next couple of decades?

I'd love to see Amano really take off this next year. Amano has

always been the little secret behind many top chefs and restaurants.

I've never been the best sales person, if I were Amano would

admittedly be much further ahead. But, I've been working on putting

together a strong sales team so it isn't a responsibility that falls

on my shoulders and they can do best what they do best and I can focus

on what I do best -- making chocolate.

Finally, a fun question which really is the most important

question: Are you a chocolate lover? If so, what is your favorite type

of chocolate?

Yes, I love chocolate.  That's why I've stuck with it for so many

years.  I actually love that it is difficult, that's what makes it

interesting.   My favorite?  Amano.  I make chocolate to be the way I

believe that chocolate should be.  So when I make our chocolate, it

sings to my soul since that is what I put into it.

Thank you, Art, for answering our questions. Readers, please ask follow-up questions or leave comments about this interview.