Atucún Journal
Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible
Most dark chocolate contains soy lecithin and artificial vanilla — but why? And what does their absence tell you about a bar? An honest breakdown of what's in your chocolate and why it matters.
A curated guide to gourmet dark chocolate gifts for people who actually care about quality — what to look for, what to avoid, and why a mordisco collection from Honduras beats a decorated tin every time.
Craft chocolate has become a marketing term stretched to cover mass-market products with artisan aesthetics. Here's how to tell the real thing — and why the difference matters to farmers, makers, and your palate.
Single-origin chocolate is one of the most meaningful — and misunderstood — concepts in fine food. Here's a complete guide to what it means, why it matters, and how Honduras became cacao's ancestral homeland.
A chocolate board can be a pile of candy, or it can be the most memorable thing at the party. Here's how to build one that actually teaches people something — by origin, by percentage, and with the right pairings.
What do you actually do with cacao nibs? Start here. These no-bake energy bites use nibs for crunch and a gentle, real-cacao lift — five minutes of work, no oven, naturally vegan.
Grown in the highlands of Honduras
A visit to a coffee farm in Honduras changed everything. Efrén Funez encountered Honduran cacao and saw what the world had been overlooking.
He spent years learning the craft, from fermentation to roasting to tempering. The goal was straightforward: chocolate that honors the land and people of Honduras.
Our Story
