Atucún Journal
Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible
Powdered mixes can't touch it. Made from a real single-origin dark chocolate bar, this hot chocolate is rich, glossy, and barely sweet — the way it was meant to taste. Three ingredients, ten minutes.
60%, 70%, 85% — most people pick a chocolate bar based on the number on the front. The number is real, but it tells you less than you think. A chocolatier explains what cacao percentage actually means, why two 70% bars can taste nothing alike, and how to use the number to find chocolate you will actually enjoy.
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.
A chocolatier's honest guide to the best bean-to-bar chocolate brands in America — what makes each one remarkable, and why Honduras-origin craft chocolate stands in a category of its own.
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.
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
