The AMANO Blog One of the things I have always found most wonderful about chocolate is how unlike it is from so many other foods: it reaches in and touches a person’s soul. Few foods do that, and none that I’m aware of do so so completely. Because of this, I have had some incredible experiences. People of all walks of life tell me what a profound impact our chocolate has had on them and how much they love that experience. (or love the chocolate?) The same goes for some well-known chefs whom I have admired from afar for years.
Ecuador Guayas River Basin
From the very first time I tasted the cocoa beans we used to make this chocolate, I fell in love with them. Their rich flavor was intoxicating, and yet beautiful. The cocoa comes from a small, remote community in the Guayas River Basin just up the river from Guayaquil, Ecuador. It was an easy decision to make chocolate from these wonderful beans.
After the chocolate was finished, we held a launch party with the farmers in Ecuador. We had free food for all and most importantly, they were all excited to taste chocolate they helped to create. I will never forget the aged matriarch of the community thrusting out her gnarled hand and demanding “more” time and time again. Every time I taste this chocolate, I am sure that she was right. This is one chocolate who incredible flavor will case you to always ask for “more.”