Atucún Journal
Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible
A day at an Atucún cacao farm in Comayagua, Honduras: the origins of our chocolate, the milpa de cacao farming tradition, and why fermentation is the most important step most people have never heard of.
A practical guide to tasting chocolate the way a sommelier approaches wine: the four-step method, the vocabulary, and how to compare origins side by side to taste what terroir actually means.
Soy lecithin is in almost every chocolate bar on a US shelf. It is not there because chocolate needs it. It is there because it lets manufacturers cut corners. A chocolatier explains what it does, why we skip it, and what changes when you do.
Skip the gold foil boxes. The right gourmet chocolate gift introduces someone to chocolate they did not know existed. Here are the kinds of gifts that actually land — and how to pick one for the chocolate lover on your list.
Most lists of "healthy dark chocolate" rank by cacao percentage. That's the wrong metric. Here's how to actually pick a clean, real dark chocolate bar — by reading the ingredient label, not the front of the wrapper.
The word "craft" is on every chocolate wrapper now, including ones that barely qualify. Here's what craft chocolate actually means — and the four questions that will tell you whether what you're holding is the real thing.
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
