New Product Development
Custom Chocolate Formulations
Quality Assurance
Turnkey Chocolate Manufacturing
Production at Scale
Private Label
Bakery and Pastry Solutions
Organic Chocolate
Upcycled Cocoa Products
Sweetness
4/5
Sweet chocolate leads with a warm and approachable character.
Cocoa Intensity
3/5
Defined cocoa depth provides recognisable dark chocolate flavour.
Citrus
3/5
Bright citrus character adds lift and aromatic complexity.
Nutty
3/5
Subtle nuttiness contributes warmth and depth.
Bitterness
2/5
Restrained bitterness keeps the profile dark without becoming sharp.
Roasted
1/5
A subtle roasted note contributes background depth.
Dairy
0/5
No defined dairy character.
Crafted for Performance — Key Benefits
Bake-Stable Chocolate Definition
46% Baking Chips – Selva are engineered for oven applications where visible chocolate pieces are part of the finished-product experience. Their bake-stable formulation limits flow during baking, helping chocolate inclusions remain clearly recognisable through professional baking cycles.
Made with real 46% dark chocolate, Selva delivers a warm and approachable sensory profile. Sweet chocolate character combines with cocoa depth, citrus brightness and subtle nuttiness, bringing flavour complexity beyond simple sweetness.
Defined chip geometry supports controlled incorporation and consistent distribution throughout professional bakery formulations. Selecting the appropriate 1K or 4K format helps production teams manage piece count, visual impact, suspension and chocolate frequency per bite.
Consistent chip formats simplify batch calculations, dosing and inclusion-rate control. This supports repeatable finished-product specifications across production runs and helps reduce variation in chocolate-piece distribution.
Selva is available in 1K and 4K formats, giving professionals two different ways to manage visual impact and distribution. Larger pieces create more defined chocolate pockets, while smaller pieces provide more frequent chocolate presence throughout each bite.
46% Baking Chips – Selva can support artisan production, foodservice, retail bakery and industrial manufacturing. One recognisable chocolate profile can be evaluated across cookies, brownies, muffins, cakes, enriched doughs, snack bars and toppings.
A 24-month shelf life supports professional procurement, seasonal production planning and inventory management when stored according to the recommended conditions.
Why Bakery & Pastry Professionals Choose Luker Chocolate
A Portfolio Built Around the Production Process
Chocolate percentage alone does not determine professional performance. Format, heat resistance, sensory profile, equipment compatibility and the intended finished product all influence chocolate selection. The Bakery & Pastry Portfolio brings these variables together so professional teams can evaluate chocolate according to both the creative objective and manufacturing process.
Professional baking requires different chocolate behaviours according to the intended application. Baking Sticks are heat-resistant, designed to melt and integrate with the surrounding dough during baking, helping the chocolate remain within the finished product. Baking Chips are bake stable, engineered to maintain visible chocolate definition throughout baking. Couvertures are designed to melt and flow for applications requiring fluidity and controlled processing.
R&D and production teams can compare formats, establish stick count, validate placement and evaluate chocolate integration within the dough before moving into regular manufacturing. This becomes particularly valuable when production volumes increase or a formulation needs to be transferred across equipment, facilities or multiple bakery locations.
Selva combines a professional oven format with Luker Chocolate’s Colombian chocolate expertise and knowledge of Fine Flavour Cocoa. This connection between sensory character and technical performance supports professional concepts that need both reliable production and a distinctive chocolate identity.
Procurement and quality teams can review product specifications, technical documentation, packaging, shelf life, storage requirements and destination-market considerations as part of the approval process. Application trials can then confirm performance on the intended equipment and within the final formulation.
Luker Chocolate combines professional chocolate expertise with internationally recognised standards, certifications and responsible-business commitments supporting food safety, environmental management and responsible sourcing.
Our Certifications
Behind professional performance is a commitment to processes and standards customers can trust.
Across our operations and portfolio, Luker Chocolate works with internationally recognised certifications, verifications and memberships that support food safety, environmental management, product requirements and responsible business practices.
B Corp
Natural
Gluten Free
Kosher
Clean Label
Non GMO
Crafted at Origin
Certification, verification and membership availability may vary according to product, manufacturing facility and destination market. Our team can provide thedocumentation required for specific customer and market needs.
EXPLORE MORE CHOCOLATE SOLUTIONS FOR BAKERY & PASTRY
Explore complementary chocolate couvertures and specialised baking solutions in the Bakery & Pastry Portfolio. Each solution offers a different balance of flavour, colour, fluidity and processing performance, giving professional teams greater freedom to select the chocolate that best fits each creative and production objective.
58% Baking Chips – Misterio provide greater cocoa intensity in a specialised baking format. Their bake-stable formulation is designed to maintain visible chocolate definition through the oven.
58% Baking Sticks – Misterio provide a darker cocoa profile for professional oven applications requiring a more intense chocolate experience. They are heat-resistant and designed to melt and integrate with the surrounding dough during baking, helping the chocolate remain within the finished product.
46% Baking Sticks – Selva are developed specifically for professional oven applications. Made with real 46% cocoa chocolate, they are heat-resistant and designed to melt and integrate with the surrounding dough during baking, helping the chocolate remain within croissants, pain au chocolat and laminated pastries.
70% Dark Chocolate – Palenque delivers
pronounced cocoa intensity with
distinctive coffee notes, roasted character,
elegant bitterness and subtle fruity
acidity. It provides a bolder and more
intense chocolate expression when the
creative objective calls for greater cocoa
depth and contrast.
58% Dark Chocolate – Misterio delivers pronounced chocolate character with soft floral notes that bring balance and refinement to its profile. Its smooth texture and quick melt create a rounded sensory experience, while its performance makes it a strong option for applications where defined cocoa character is required.
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54% Dark Chocolate – Sombra offers a versatile semi-sweet profile with long-lasting cocoa notes, natural sweetness and delicate fruity and citrus nuances. Its mild chocolate character integrates easily into formulations without overpowering complementary ingredients.
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37% Milk Chocolate – Claro de Luna is distinguished by its naturally light colour and clean milky-vanilla aroma. Made with Colombian cacao, it combines delicate dairy notes with hints of caramel and vanilla to create a smooth, sweet and particularly balanced profile.
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35% Milk Chocolate – Gardenia combines Fine Flavour Cocoa with decadent sweet dairy notes to create a genuinely creamy couverture. It offers an expressive combination of chocolate intensity and creaminess, making it a rich option for professional applications that require a more indulgent milk chocolate profile.
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35% White Chocolate – Glaciar offers soft dairy notes and light vanilla in a clean, sweet and creamy profile. Its excellent fluidity supports precise, silky finishes and allows other flavours to remain clearly expressed within a formulation.
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