| December 2008. Amano Jembrana. The island of Bali grows a small amount of cacao and Utah chocolate maker Art Pollard has used it to create a masterpiece. Gentle in the mouth with notes of raisins, dried cherries, and the perfume of fine olive oil. A delicate, very pretty chocolate. |
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| Amano Madagascar. Like a spring storm on the mountain, this chocolate bursts in your mouth with the bold flavor of figs; disappears as quickly, leaving whispers of chocolate and cranberry to mark its passing. |