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Luker Couverture & Chocolate


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Luker Couverture
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LUKER CACAO

Meticulous selection of ingredients is definitive in achieving the unique sensorial experience characteristic to the chocolate of Luker Cacao. Luker selects the best cacao fino de aroma beans from Colombia and Ecuador and uses 100% cocoa butter and natural vanilla in their couvertures. Luker's couvertures, with their exquisite and particular flavor, are ideal for chocolate products of all kinds.

Packaged in 22lbs (10kg) case
All of our couvertures are Kosher
All of our couvertures require tempering

 Very Fluid       Very Viscous

Dark Chocolate Applications

description code cocoa Content fluidity Enrobing Decorative Figures Moulding Fillings and Ganaches Decorating Desserts
Perla Fino de Aroma chocolate with a delicate balanced flavor and characteristic mild texture. Its floral, sweet, roasted notes are accompanied by a mild acidity that give it the typical Fino de Aroma flavor. LUK D209 64%
Maranta A chocolate with the seductive flavour of citiric fruits and spices, with herbal notes and light acid tones that give it a good balance between sweet notes and typical chocolate flavours. A mild, creamy, delicate texture. LUK D212 61%
Macondo A chocolate that seduces with its exotic flavour and soft acidic tones that complement the cocoa's fruitiness. Delicate flavour with a fluid texture, a good balance between the typical bitterness of cocoa and sweet tones. LUK D203 60%
Misterio Pronounced chocolate flavour with delightful sweet floral tones. Smooth in texture, melts in the mouth quickly. LUK D201 58%
Sombra A mild contrast-filled chocolate with delicious fruity and chocolate notes. Its sweet flavor is accompanied by a delicate but defined cocoa flavor, and fruit, citric and raw sugar cane notes, which come together with its creamy mild texture to create an explosion of sensations that delight and awaken the senses. LUK D223 54%

Working Temperature | 86 - 89.6°F (30 - 32°C)
Shelf Life (Months) | 24
Kosher
Milk Chocolate Applications

description code cocoa Content milk content fluidity Enrobing Decorative Figures Moulding Fillings and Ganaches Decorating Desserts
Noche With pleasant milky notes, dark in color and with a defined chocolate flavour. The acidity of the chocolate and the creamy-milk notes in Noche complement each other perfectly. Smooth and balanced. LUK M204 40% 13%
Claro de Luna Recognized for its typical light colour and milky vanilla aroma. Mild cocoa flavour, with sweet notes and a touch of vanilla. Smooth texture melts in the mouth easily. LUK M206 37% 10%

Working Temperature | 82.4 - 86°F (28 - 30°C)
Shelf Life (Months) | 12
Kosher

White Chocolate Applications

description code cocoa Content milk content fluidity Enrobing Decorative Figures Moulding Fillings and Ganaches Decorating Desserts
Nevado Embodies the exotic colour and exquisite flavour of chocolate made with 100% natural cocoa butter. Marked milky notes and mild cocoa notes typical of natural cocoa butter. It stands out for its high fluidity and its melt-in-the-mouth quality. LUK W207 34% 18%


Working Temperature | 82.4 - 86°F (28 - 30°C)
Shelf Life (Months) | 12
Kosher

LUKER 1906, OUR SECRET

Luker 1906, Single Origin Chocolates, have a unique flavor that is given by the pureness of their origins. Made from selected beans from the different Fino de Aroma cocoa growing regions and countries, their flavor does not only reflect the cocoa variety, but also the richness of the soil and the cocoa growing culture of its region.

Packaged in 5.5 lb (2.5 kg) Bag Minibars Luker
All of our couvertures are Kosher
All of our couvertures require tempering

 Very Fluid       Very Viscous

Unique Origin Applications

description code cocoa Content fluidity Enrobing Decorative Figures Moulding Fillings and Ganaches Decorating Desserts
Tumaco Region, Colombia
Extra Dark Tumaco A chocolate of exquisite character with a defined aroma, typical of Colombian cocoa. A vigorous bitter flavor and a subtle sweetness combined with floral and fruity notes to give the ultimate expression in dark chocolates. LUK D103 85%


Dark Tumaco Delightfully balanced bittersweet flavor with defined cocoa notes, ideal for those who seek a balance of flavor and aroma in their chocolate. LUK D102 65%
Huila Region, Colombia
Extra Dark Huila Huila 85% is characterised by its floral aroma with acid notes that blend deliciously with the fruity flavor and delicate cocoa notes. LUK D106 85%


Dark Huila A chocolate with a sweet aroma and citric notes and a floral flavor, where the acidity combines with the cocoa flavor for a simply delicious result. LUK D105 65%
Santander Region, Colombia
Extra Dark Santander A chocolate with a defined Colombian FINO DE AROMA cocoa aroma with a predominant mild cocoa flavor, fruit notes and a mild level of acidity as a perfect accompaniment for the chocolate flavor. LUK D109 85%


Dark Santander A fruity flavored chocolate with a good bitter-sweet balance and spicy, woody notes LUK D108 65%
Aruca Region, Colombia
Dark Arauca All the way from the Colombian Orinoco, this chocolate brings together a variety of flavors that represent the essence of Fino de Aroma cocoas. A smooth chocolate with an extraordinary balance, predominant acidity and exotic flavor of red berries, honey, jasmine, and spices; its citric acidity and the delicate cocoa tones are perfect for those looking for a sensorial experience of a Criollo cocoa. LUK D120 70%


Working Temperature | 86 - 89.6°F (30 - 32°C)
Shelf Life (Months) | 24
Kosher

HOW TO TEMPER CHOCOLATE

Tempered chocolate is the secret to professional-looking chocolate candies! Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. Chocolate that is simply melted and not tempered tends to be soft or sticky at room temperature, and can also have gray or white streaks or spots. Tempering is the solution to avoiding these common problems and to producing beautiful, delicious chocolate candies.

Read more

  • Melt 3/4 of the chocolate to a temperature of 45° - 50°C / 113°F - 122°F
  • Cool the chocolate to around 30°C / 86°F for better crystallization
  • Put the cooled chocolate back in the bowl with the other chocolate still at 50°C / 122°F
  • Mix well - you have tempered chocolate!

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