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
Chocolate Character
Warm & Defined
Creates recognisable chocolate character without becoming excessively intense.
Cocoa
Balanced
Provides chocolate depth and structure.
Sweetness
Present & Rounded
Supports an approachable dark chocolate profile.
Citrus Notes
Subtle
Adds brightness and aromatic lift.
Nutty Notes
Delicate
Adds warmth and complexity to the finished chocolate profile.
Texture
Smooth
Provides a refined chocolate texture as it integrates within the baked pastry.
Finish
Balanced
Leaves a warm, recognisable chocolate impression alongside buttery pastry.
Crafted for Performance — Key Benefits
Heat-Resistant Baking Performance
46% Baking Sticks – Selva are developed for professional oven applications where chocolate is incorporated directly within croissants, pain au chocolat, chocolate bread and other viennoiserie products. Their heat-resistant performance supports controlled melting and integration with the surrounding dough during baking, helping the chocolate remain within the finished pastry.
Made with real 46% dark chocolate, Selva delivers a smooth and approachable sensory profile. Sweet chocolate notes combine with cocoa depth, citrus brightness and subtle nuttiness, creating a balanced chocolate profile designed to complement professional viennoiserie.
The stick format allows chocolate to be positioned directly within the dough before rolling. During baking, the chocolate melts and integrates with the surrounding dough, creating a concentrated chocolate presence within the finished viennoiserie rather than multiple distributed inclusions.
The ready-to-use stick format simplifies placement and portioning. Professional teams can evaluate the appropriate number of sticks per pastry according to dough dimensions, target chocolate weight, finished-product size and production specifications.
Selva Baking Sticks can be positioned directly on the dough before rolling, making them practical for professional croissant, pain au chocolat and viennoiserie production. Placement and stick count can be standardised according to the formulation, pastry dimensions and desired chocolate-to-dough ratio.
The ready-to-use stick format removes the preparation required for cutting or manually portioning chocolate. This can simplify line handling, reduce unnecessary preparation and support more consistent execution.
46% Baking Sticks – Selva can support artisan bakeries, retail bakery production, foodservice, hospitality and higher-volume professional operations. Their format and sensory profile make them a versatile chocolate solution across different viennoiserie concepts.
A 24-month shelf life supports professional procurement and inventory planning when the chocolate is stored under 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 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 Chips – Selva are semi-sweet chocolate chips made with Fine Flavour Cocoa and engineered for professional baking environments. Their bake-stable formulation helps maintain visible chocolate definition and integrity through the oven.
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.
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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