Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible
Bean-to-bar gets all the attention. But tree-to-bar is something else entirely. This guide explains the real difference, why it matters, and why it is vanishingly rare.
Dive into the groundbreaking archaeological and scientific evidence that positions Honduras as the origin point for cacao beverages in Mesoamerica, predating previous estimates by centuries. Discover the researchers, methods, and historical context behind this remarkable culinary shift.
Discover the captivating journey of Atucún Chocolate, a Honduran tree-to-bar pioneer. Learn about Efren Elvir Maradiaga's vision, their award-winning Criollo cacao, and how they've earned global recognition while preserving ancient traditions.