Amano, based in Salt Lake City, makes the best chocolate in the USA, their Ocumare bar, using only Venezuelan criollo cacao (the best in the world).
The founder, Art Pollard (photo taken 2 years ago at Fog City News in San Francisco) claims he gets superior results from roasting at high altitude in Salt Lake City, but I think superior conching technique is primarily to credit.
They recently introduced milk chocolate bars, the Jembrana and Ocumare. Despite its lovely green wrapper, the Jembrana leaves to be desired — it just doesn’t taste chocolatey enough. The Ocumare Milk comes through with wonderful texture, a rich, complex cocoa flavor while avoiding over-sweetness, the downfall of too many milk chocolates, specially in the USA.
It also avoids the harshness of some bars made by chocolatiers new to the world of milk chocolate — the abysmal Scharffen-Berger 68% cocoa “dark milk” bar comes to mind.