Amano Artisan Chocolate Receives Four Awards In One Week

FOR IMMEDIATE RELEASE

For Amano Chocolate, the Ac-cocoa-lades Keep Coming!
Amano Artisan Chocolate Receives Four Awards in One Week


Orem, Utah - Upstart chocolate maker Amano Artisan Chocolate nabbed top honors at the July 2007 San Francisco International Chocolate Salon and at the July 2007 NASFT Fancy Food Show in New York.

The first San Francisco International Chocolate Salon, sponsored by Taste TV, awarded Amano a Gold Medal in three different categories: Best Dark Chocolate, Best Dark Chocolate Bar, and Most Gifted Chocolatier 2007. Amano was one of 27 artisan and premium chocolatiers, which included Charles Chocolates, Poco Dolce, Theo Chocolate, and XOX Truffles, to participate in the tasting.

Amano was also one of 12 silver trophy finalists selected from a field of 460 entries for Outstanding New Product at the July 2007 NASFT Summer Fancy Food Show, with their Ocumare Grand Cru Dark Chocolate Bar.

Amano is one of the few true chocolate makers in the United States, and one of only a handful that are not large corporate giants, that obtains superior-quality cocoa beans direct from the source and artfully transforms them into finished super-premium chocolate.

Amano strives to return to chocolate's roots by making chocolate slowly and in very small batches while concentrating on developing the finest flavors possible. Amano currently produces two single-origin chocolate bars:

� Madagascar Single Origin Bar (70% cocoa)
Madagascar has long been known for producing fine cocoa beans. This chocolate has strong fruity flavors that include hints of citrus and berry. (SRP $7.00/2oz)

� Ocumare Single Origin Bar (70% cocoa)
The cacao from the Ocumare Valley is considered some
of the finest in Venezuela. The Ocumare bar has rich chocolate overtones, as well as a well balanced fruity component that includes hints of plums and other red fruit. (SRP $6.95/2oz)



About Amano: In 1996, Art Pollard decided that there had to be better chocolate than what was available in the U.S. So began his quest for the "ultimate chocolate." After much research and experimentation, Art developed a process that incorporated both modern and ancient chocolate-making techniques. When the chocolate began getting rave reviews from local chefs, Art's business partner, Clark Goble, suggested that Art make his chocolate available commercially. Art continued to hone his skills by studying chocolate manufacturing in Europe and traveling throughout Mexico. Then, in 2006, when Art felt his chocolate was comparable to the very best European chocolate, he started Amano Artisan Chocolate. For more information, visit http://www.amanochocolate.com