Atucún Journal
Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible
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.
A great chocolate sample kit doesn't just look good in a box — it teaches you something. Here's what separates a real craft tasting experience from a beautifully packaged disappointment.
Bean-to-bar chocolate has transformed how Americans think about cacao. Here are the makers doing it right — and what sets the truly great ones apart.
From the approachable 60% to the extraordinary 90%, every Atucún bar is made from Honduran cacao and two ingredients. This guide explains what makes each bar distinct, which one to start with, and how to choose.
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
