Atucún Journal

Our Journal

Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible

Honduran cacao beans held by hand before becoming Atucún dark chocolate

How to Choose Dark Chocolate Bars Worth Slowing Down For

Dark chocolate is easier to choose when you stop treating percentage as a score. Learn how to read the ingredient list, understand origin, pick the right cacao percentage, and taste a bar with attention.

Atucún Family

5 min read

Atucún chocolate bar product image representing dark, milk, and tasting formats

Recently5 min read

Types of Chocolate, Explained by a Tree-to-Bar Maker

Dark, milk, white, ruby, couverture, single-origin, bean-to-bar, tree-to-bar, mordiscos, and chunks can blur together. This guide explains what each term really means and where Atucún fits.

Atucún Family

5 min read

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Grown in the highlands of Honduras

THE MOMENT THAT CHANGED EVERYTHING

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