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Another thing that was interesting is the regions he gets the beans from, my husband is from Guatemala, and had worked in agriculture growing up on his family's lands. He's often told me of the differences year to year in the crops, whether subtle or striking-and the way it could make or break the product. (coffee in his case)Michele P.http://www.blogger.com/profile/12378360564649821012noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-62253646014104402008-07-11T17:21:00.000-07:002008-07-11T17:21:00.000-07:00I love that Art only makes a chocolate that he likes. Kind of like Stef and the mint and peanut butter ban on cupcakes. I agree you need to like and enjoy what you are making.Carriehttp://www.blogger.com/profile/08533846030170827115noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-47983467404599668172008-07-11T14:32:00.000-07:002008-07-11T14:32:00.000-07:00I also saw the similarities in the wine making /chocolate making process...<BR/><BR/>And I'm amazed that you don't have a favorite, but it makes sense!Reneehttp://alittledabwilldoya.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-86265700815113780682008-07-11T11:35:00.000-07:002008-07-11T11:35:00.000-07:00I love the idea of not making flavored chocolate, & just letting the natural chocolate taste be the star.Ashleyhttp://www.blogger.com/profile/07804762556875055264noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-61331381144890080042008-07-11T11:00:00.000-07:002008-07-11T11:00:00.000-07:00This is really interesting! I'm curious - how big is a "batch?" If someone was regularly consuming your chocolate, would the flavor be changing day-to-day, or does a batch of bars last for longer?Matt Bhttp://www.blogger.com/profile/08245486837498826393noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-40547071461060932782008-07-11T08:37:00.000-07:002008-07-11T08:37:00.000-07:00Sounds delicious. I like how you concentrate on the chocolate rather than the flavor. All three sound great from your description in the post. <BR/>traceyrtch@gmail.comtraceunoreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-67857143983973686832008-07-10T15:23:00.000-07:002008-07-10T15:23:00.000-07:00Tiffany:<BR/><BR/>Yes, the flavor differences between the bars are almost entirely dependent on the beans we are using to make that bar. How we process the beans can vary from bar to bar slightly because each bean is different and how you bring out the optimal flavor for each bean is different so our "recipe" if you will changes slightly but no, we aren't into adding flavors to things unless we have very specific reason to. We don't want to get caught up into the "let's flavor chocolate" fad.<BR/><BR/>-Art<BR/>Amano Artisan ChocolateArthttp://www.blogger.com/profile/17499251395881561186noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-79636881455530792712008-07-10T14:36:00.000-07:002008-07-10T14:36:00.000-07:00So you don't 'add' flavors to the chocolate, but the description of each bar is what is inherent in the beans from that region?Tiffanyhttp://www.blogger.com/profile/06520013109117860613noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-50537868165725655402008-07-10T13:36:00.000-07:002008-07-10T13:36:00.000-07:00mmmmmm, fine chocolate. I wouldn't have it any other way!Bronwynhttp://www.blogger.com/profile/13249003292971416406noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-34149574632290248172008-07-10T12:24:00.000-07:002008-07-10T12:24:00.000-07:00WE definitely consume too much chocolate around our house. Have never heard of Amano, where can I buy it in the San Francisco area?<BR/><BR/>thanksChez USwww.chezus.comnoreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-60828148215467945442008-07-10T08:38:00.000-07:002008-07-10T08:38:00.000-07:00I'm always impressed by how much work and passion great chocolate makers put into making their chocolate. Art is no exception.Ginahttp://www.blogger.com/profile/10086462444136948547noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-91241972795285259502008-07-10T07:05:00.000-07:002008-07-10T07:05:00.000-07:00Now you introduce art and literature to the equation. I'm swooning! I do admire the blend of science and art, creativity and earth's bounty in the production of fine wine or artisan chocolate.Lisahttp://www.blogger.com/profile/02847319383348999446noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-49025491997689813492008-07-10T00:15:00.000-07:002008-07-10T00:15:00.000-07:00The different names of the chocolates are very interesting and unique -- definitely better than a plain old Hershey's bar... I'm going to have to try these!Gilhttp://www.blogger.com/profile/08985804166511102411noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-46169384925174090172008-07-09T14:49:00.000-07:002008-07-09T14:49:00.000-07:00In response to chuck, yes, chocolate and wine are similar like that. Funnily enough, chocolate has a lot of similarities to the beer industry as well. <BR/><BR/>It seems strange when you think about it.Kathrynhttp://www.blogger.com/profile/16367785058486009658noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-58477873093924721922008-07-09T14:10:00.000-07:002008-07-09T14:10:00.000-07:00Jenn Kim: Yes. To a certain degree, chocolate does get better as it ages. Especially during the first three weeks after manufacture, the chocolate mellows and the flavors become more well rounded. I have had test batches of beans that I have done for example where I was not at all happy with the test batch when it was immediately completed but the finished chocolate was wonderful 3 weeks later. The aging process continues for about six months after which, it tapers off. Some have noted that there is a peak for some bars (as with wine) at which point the flavor is best but unfortunately, there really isn't any way to predict that and it varies depending on the beans used, formulation, etc.<BR/><BR/>-Art<BR/>Amano Artisan ChocolateArthttp://www.blogger.com/profile/17499251395881561186noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-80601952772589231532008-07-09T13:20:00.000-07:002008-07-09T13:20:00.000-07:00If chocolate is like wine, does it get better as it ages??Jenn Kimhttp://www.blogger.com/profile/14516129180868294711noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-7712504410504309252008-07-09T13:15:00.000-07:002008-07-09T13:15:00.000-07:00I have to admit, I've never tried Amano chocolate being a college student on a limited budget, but with every new installment of this interview, I'm becoming more and more impressed by how much work and thought you've put into making this the best chocolate it can be, and now I really have to try a bar (or three). :)Marienoreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-56697304789680848892008-07-09T12:17:00.000-07:002008-07-09T12:17:00.000-07:00I like the personal touch,but it can be hard finding teh right chocolate fo you.Temperancehttp://www.blogger.com/profile/16522199035103333678noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-31173159911886706022008-07-09T11:53:00.000-07:002008-07-09T11:53:00.000-07:00D. -- Yes, I have no particular favorite. I believe all of our bars are exceptional -- though in very different ways. The Ocumare is rich and complex with some beautiful fruity notes. The Cuyagua (from two valleys over) is much less fruity and more spicy (though not in the same sense as that of people who add chilies and other spices to their chocolate.) This is caused by Cuyagua being more remote from the already remote Ocumare and not having as much cross breading that causes some of the fruity notes. Madagascar is a wonderful example of how fruity chocolate can be and is truly loved by pastry chefs. They all have their wonderful attributes and it truly depends on my mood as to which I'd choose at any point in time.<BR/><BR/>-Art<BR/>Amano Artisan ChocolateArthttp://www.blogger.com/profile/17499251395881561186noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-40145118798821264452008-07-09T11:11:00.000-07:002008-07-09T11:11:00.000-07:00I am going to have to try these asap!Karennoreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-18527869462355690662008-07-09T11:07:00.000-07:002008-07-09T11:07:00.000-07:00I love that he compares these three chocolates to his children. It seems that his attitude is right along these lines...give them lots of love and help them be the best they can be, and everything will turn out right. Makes sense to me.Lorihttp://www.blogger.com/profile/08439736209874653194noreply@blogger.comtag:blogger.com,1999:blog-1584888951419776675.post-44955868064535843372008-07-09T10:58:00.000-07:002008-07-09T10:58:00.000-07:00I hope that someday I find a true passion for my work like this.K8http://www.blogger.com/profile/16898170614720030388noreply@blogger.com