Every Atucún bar is made with two ingredients: cacao and organic cane sugar. No lecithin, no added cocoa butter, no vanillin, no emulsifiers. The cacao comes from specific named regions in Honduras, grown by farmers Efrén Elvir Maradíaga has worked with directly for years. This guide walks through every bar in the collection, what makes each one distinct, and which one is the right starting point depending on what you are looking for.
The Signature Bars
Honduran Chocolate Bar, 60% Cacao
This is the entry point to Atucún and the bar that most clearly demonstrates what two-ingredient, tree-to-bar chocolate can do. At 60% cacao, the natural sweetness of properly fermented Honduran cacao comes forward without bitterness. The tasting notes are caramelized cacao, subtle fruit, and toasted sugar. The finish is clean and long.
This bar is what we recommend for people who say they do not like dark chocolate. The bitterness associated with mass-market dark chocolate comes from over-roasting and poor fermentation, not from high cacao percentage. The 60% is proof of that. It is rich, smooth, and complex without asking anything from you in terms of intensity tolerance.
Order the 60% bar — also available at select West Michigan retailers including Horrocks and Kingma's Market.
Honduran Chocolate Bar, 70% Cacao
The 70% is Atucún's most direct expression of what Honduran cacao tastes like. Less sweetened than the 60%, it lets the terroir come forward more fully. Tasting notes are dark fruit, roasted cacao, and warm spice. The texture is smooth and the finish has depth that develops over several seconds after the chocolate melts.
This bar is recommended for anyone who enjoys craft dark chocolate and wants to understand what single-origin Honduran cacao tastes like on its own terms. It is also the bar we most often recommend for pairing with coffee or red wine. The roasted depth of a natural-process Ethiopian coffee or the fruit-forward character of a Grenache both play well against the bar's profile.
Honduran Chocolate Bar, 90% Cacao
The 90% is where the quality of the cacao and the skill of the fermentation become undeniable. At this percentage, there is almost no room for additives or corrections. If the cacao is not excellent and the fermentation is not done right, a 90% bar is nearly undrinkable. Ours is not.
The freshness of the cacao fruit and the precision of Efrén's fermentation process mean the 90% has natural sweetness, genuine complexity, and none of the harsh bitterness that most people expect from high-percentage chocolate. Tasting notes lean toward deep cacao, dried fruit, and a long, warming finish. It is paleo, keto, vegan, and dairy-free, which makes it a practical choice for people with dietary restrictions who want something extraordinary rather than just compliant.
The Collaboration Bars
Honduran Passionfruit Chocolate Bar, 60% Cacao
This bar won silver in Paris at an international chocolate competition, which tells you something about what passionfruit does to Honduran cacao. The acidity of passionfruit plays against the natural sweetness of the 60% base, creating a bar with brightness and depth simultaneously. It is fruit-forward but grounded. The kind of bar that converts skeptics.
This bar is grown using milpa de cacao practices, where passionfruit vines grow alongside the cacao trees as companion crops. The relationship between the two plants is not just culinary. It reflects the agroforestry tradition that Efrén grew up with in Honduras.
Honduran Coffee Chocolate Bar
Honduras produces excellent coffee as well as excellent cacao, and this bar brings the two together. The coffee enhances the roasted character already present in the base Honduran cacao without overwhelming it. The result is a bar that reads as coffee-forward on the first taste and reveals more cacao complexity on the finish.
Chai Chocolate Bar
Warm spice in chocolate has a long history that connects directly to cacao's origins in Mesoamerican food culture, where cacao was typically consumed with spices rather than sweetened. The Chai bar plays on that tradition, layering cinnamon, cardamom, and warming spices against the Honduran cacao base. It works as a dessert pairing or on its own.
Oat Milk Chocolate Bar
The Oat Milk bar is our most accessible bar for people who prefer milk chocolate. It uses oat milk rather than dairy, which keeps it fully plant-based while adding the creaminess that milk chocolate fans are looking for. The base Honduran cacao is still present and doing work, which makes this bar meaningfully different from commodity oat milk chocolate that prioritizes sweetness over character.
The Single-Origin Collection
Clandestina Single-Origin Chocolate Bar
Clandestina is a named origin within Honduras with a flavor profile that is distinct from our other sources. The name reflects the remote and little-known character of this growing region. This bar is for people who want to taste terroir specifically, not just Honduran cacao generally. Limited availability depending on harvest.
Terrero Blanco Single-Origin Chocolate Bar
Terrero Blanco represents one of the higher-altitude growing regions in the Atucún sourcing network. Altitude in cacao growing slows the maturation of the fruit, concentrating its sugars and flavor compounds. This bar tends toward more delicate and complex aromatic notes than our lower-altitude origins.
Chocolate Chunks and Baking Products
For those who bake or cook with chocolate, Atucún also offers 60% cacao chocolate chunks and all-purpose chocolate chunks designed for serious kitchen use. These are the same two-ingredient chocolate in a format suited for incorporation into other recipes, without additives that would interfere with texture or flavor in finished baked goods.
Where to Start
If you have never tried Atucún, start with the 60% bar or the mordisco gift collection. The mordisco collection puts multiple origins and expressions side by side, which is the fastest way to understand what single-origin, tree-to-bar chocolate actually means. One taste. Many comparisons. A clear demonstration of why this is a different category from what most people have been calling chocolate.
