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I travel to Atucún Chocolatería in Comayagua, Honduras, to learn how to prepare chocolate from the cacao bean to the bar. There are countless steps but Efren, the founder of Atucún, teaches me with great patience. Efren, a former security guard with few resources, opened his chocolate shop with nothing more than a crazy idea, improvised machines, and his family's small farm. He started his business in an abandoned house. He remodeled it bit by bit and it eventually became a chocolate company that would win many international awards.
Atucún Chocolatería:
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