The Chocolate Maker’s Notes: Art Pollard
“I stumbled upon these magical beans some time ago. The moment I tasted these raw, unroasted bean from the southern most part of Papua New Guinea, I was overwhelmed by the bean’s intense flavor, as well as the large number of complex flavors all in this simple cocoa bean. The bean’s complexity and intense flavor also meant that it would be a difficult task to bring out all those flavors in a balanced and nuanced fashion.”
“Art tore down the wall in terms of American chocolate makers reaching the world stage. Amano chocolate was the first chocolate from the US to win a gold medal at the London Academy. Sensational chocolate and an incredible perspective on pairings which we will share with you on this site.” Uncle Jerry
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