Just Talked to Art from Amano Chocolate
I had a long talk with Art Pollard. Terrific. What a nice guy and what a great product. It's nice connecting back to the Valley, even a virtual connection. I was talking to him about his lecithin. He's thinking of using sunflower lecithin rather than soy lecithin. Why? Because of allergies and the controversy with soy. All I have to say is boy, these guys are committed and terrific. I love their bar mold. Nicely tempered chocolate in a beautiful mold. It's elegant. Kudos to them.
As a chocolatier, I look for different aspects of a chocolate, flavor profile, snap, mouth feel, price, and each of these parameters differ wildly as I think of the confections I will make with the chocolate and their, the confection's, flavor profiles.
I'm working with them on getting their Madagascar in bulk. I'd like to run a special using their chocolate. It may be expensive, from a wholesale viewpoint, but retail they are very competitive. Also, he told me that larger quantity purchases to chocolatiers are discounted. I'm there.
Please support Amano. It's very boutique and very good. Enjoy. We did. Digame su esperienza.