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61% Dark Chocolate WITH UNREFINED CANE SUGAR

Panela 61% is a premium dark chocolate couverture sweetened with panela, a raw cane sugar produced by evaporating fresh sugarcane juice without refining. Made with Colombian Fino de Aroma cacao at 61% cocoa content, it delivers rich cocoa intensity with warm caramel notes, mild bitterness and layered finish characteristic of unrefined cane sugar.

Certified non-GMO, vegan, dairy-free, plant-based and gluten-free, this couverture is designed for manufacturers developing clean-label and natural-ingredient dark chocolate product lines at both artisan and industrial scale.

Additional Information

Chocolate types: Dark
Claims: Non GMO
Cocoa content: 61%
Milk content: 0%
Portfolio: Balance
Sweetener: Natural Sugar Alternative
Fluidity

 
Packaging

2,5 Kg Bag, 20 kg Boxes
Shelf Life

24 months
raw cane sugar chocolate couverture
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Panela as a Professional Sweetener in Dark Chocolate Couverture

Panela differs from both refined cane sugar and coconut sugar in its flavour contribution and production process. Where refined sugar is stripped of molasses during processing, panela retains them, contributing warm earthy and caramel notes alongside sweetness. The result in a 61% dark couverture is a flavour profile that is richer and more complex than a standard 61% formulation with white sugar, without introducing the tropical coconut character that coconut sugar adds.

For product developers working on artisan or natural-ingredient dark chocolate lines, panela provides a sweetener that performs consistently in production while contributing genuine sensory complexity. The certification of the panela used supports product labelling in markets where ingredient-level documentation is required.

For manufacturers exploring naturally sweetened chocolate profiles with deeper cocoa intensity, see Dark Chocolate 70% Coconut Sugar as the higher-percentage option within the same natural sugars range.

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Sensory Profile and Tasting Notes

Aroma

Aroma

 

Cocoa and natural molasses character from the raw cane sugar.

Tasting Notes

Tasting Notes

 

Rich cocoa intensity with natural caramel notes from panela.

Sweetness

Sweetness

 

Natural caramel sweetness, not sugar-forward.

Bitterness

Bitterness

 

Mild for a 61% couverture, well-integrated with the sweetener profile.

Acidity

Acidity

 

Subtle fruity and citric undertones characteristic of Fino de Aroma.

Texture

Texture

 

Smooth, consistent mouthfeel.

Finish

Finish

 

Warm and complex, with lingering caramel and cocoa character.

Overall Profile

The combination of Fino de Aroma cacao and panela produces a flavour profile that rewards tasting attention, relevant for premium positioning in the artisan and fine food sectors. For a full explanation of sensory evaluation terminology, visit the Chocolate Sensory Variables Glossary.

Technical Specifications for Professional Chocolatiers

  • 61% cocoa
  • Non-GMO
  • Vegan
  • Dairy-Free
  • Plant-Based
  • Gluten-free
Cocoa Content 61%
Sweetener Panela, raw cane sugar
Origin Colombian Fino de Aroma
Dietary Certifications Non-GMO · Vegan · Dairy-free · Plant-based · Gluten-free
Fluidity 3 out of 5
Available Formats 2.5 kg professional bag · 20 kg box
Shelf Life 24 months
Storage 16–18°C, sealed, away from direct light and strong odours
technical-specifications

FIND THE RIGHT CHOCOLATE SOLUTION FOR YOUR PROJECT. CONTACT OUR TEAM.

Designed for Food Manufacturers & Confectionery Production

Clean-Label Confectionery
Bakery and Pastry
Premium Dark Chocolate Bars
clean-label-confectionery

Clean-Label Confectionery

Panela 61% supports dark chocolate applications requiring naturally sweetened and clean-label formulations. Pralines, moulded bars and confectionery centres developed with this couverture combine balanced cocoa intensity with the warm caramel character of unrefined cane sugar.

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Bakery and Pastry

For bakery and pastry applications requiring a naturally sweetened dark chocolate couverture, Panela 61% performs consistently in ganaches, brownies, cakes and entremet layers. The vegan and gluten-free certification stack supports clean-label labelling across multiple dietary claims simultaneously.

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Premium Dark Chocolate Bars

In premium dark chocolate bar applications, Panela 61% delivers balanced cocoa intensity with layered sweetness from unrefined cane sugar. The combination of panela and Colombian Fino de Aroma cacao supports naturally sweetened chocolate formulations with strong origin character.

Professional Applications in Confectionery and Pastry

Select an application to explore performance characteristics and recommended use cases.

Moulding
Enrobing
Ganaches

Moulding

Ideal for premium natural-sugar dark chocolate bars and pralines requiring naturally sweetened formulations. Consistent crystallisation supports clean release and refined surface finish.

Moulding

Enrobing

Supports consistent coating across naturally sweetened confectionery and snack applications with stable viscosity and uniform coverage.

Enrobing

Ganaches

Develop rich dark ganache with natural caramel complexity from the panela base. The warm molasses notes pair well with fruit, nut and spice-forward fillings.

Ganaches

Formats and Packaging

Not sure which format fits your production scale? Talk to a Luker Chocolate expert.

Format Packaging Designed for
Professional Bag 2.5 kg Speciality applications, artisan producers, sampling
Bulk Box 20 kg High-volume natural-sugar dark production, industrial applications
Storage: 16–18°C in sealed packaging, away from direct light and strong odours. Not sure which format fits your production scale? Talk to a Luker Chocolate expert.

Sustainable Sourcing and The Luker Way

Milk Mulata 37% is made with Colombian Fino de Aroma cacao traced through Luker Trace, Luker Chocolate's traceability system designed to provide origin transparency at bean level. This framework supports manufacturers preparing for evolving deforestation regulations such as EUDR and provides procurement teams with the documentation required for verified supply chain claims.

As a B Corp-certified chocolate manufacturer, Luker Chocolate works closely with cocoa-growing communities across Colombia through The Chocolate Dream programme. In 2023, the programme reached more than 3,900 cocoa-producing families through initiatives focused on regenerative agriculture, biodiversity and long-term livelihood development.

THE CHOCOLATE DREAM

Certifications and Product Attributes

Panela 61% carries the following verified certifications and formulation requirements for professional chocolate applications:

3,900+ Cocoa-growing families in direct partnership across Colombia's producing regions
100% Traceable Colombian Fino de Aroma cocoa, sourced directly from certified communities

Certifications

  • Non-GMO Verified
  • Vegan
  • Dairy-Free
  • Plant-Based
  • Gluten-Free
  • B Corp Certified

B Corp Certification: As a certified B Corp, Luker Chocolate meets rigorous standards for social and environmental performance, accountability, and transparency.

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FREQUENTLY ASKED QUESTIONS

What is Panela 61% Dark Chocolate Couverture with Raw Cane Sugar and how does panela affect the flavour?

Panela 61% is a premium dark chocolate couverture sweetened with raw cane sugar produced by evaporating fresh sugarcane juice without refining. Panela retains natural minerals and molasses, contributing warm caramel and natural complexity to the 61% dark chocolate base.
What are the main sensory and tasting notes of Panela 61%?

This couverture delivers balanced cocoa intensity with warm caramel notes from panela, mild bitterness and layered finish with subtle fruity and citric undertones characteristic of Fino de Aroma cacao.
Is Panela 61% vegan, gluten-free and dairy-free?

Yes. Panela 61% is vegan, dairy-free, plant-based, gluten-free and non-GMO verified, supporting naturally sweetened and clean-label chocolate applications.
What are the professional applications of Panela 61%?

Applications include moulding dark chocolate bars and pralines, enrobing confectionery and snack products, and developing layered dark chocolate ganaches and fillings. Its tempering and coating behaviour closely resemble conventional dark couverture.
What packaging formats and storage conditions apply for wholesale buyers?

Panela 61% is available in 2.5 kg bags and 20 kg formats. Recommended storage conditions are 16–18°C, away from direct light and strong odours, in original sealed packaging. Shelf life is 24 months.

EXPLORE THE FULL NATURAL SUGAR RANGE

Panela 61% is one product within Luker's natural sugars category. For manufacturers requiring a higher cocoa intensity or a different sweetener source:

Dark Chocolate 70% Coconut Sugar
Read More
Dark Chocolate 70% Coconut Sugar

Higher cocoa intensity natural sugar option — sweetened with coconut sugar for manufacturers requiring a more assertive cocoa profile with a distinct tropical caramel note.

Read More

Each product in the Balance range is part of a complete better-for-you portfolio, allowing you to build across multiple health-positioned claims from a single supply relationship.

Professional Support and Technical Resources

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Download Technical Data Sheet (PDF)

Full technical documentation including tempering parameters, melting behaviour, certifications and traceability information through Luker Trace.
Download
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Sourcing at volume?

Our commercial team can support you with pricing, lead times and supply planning for large-scale production.
Talk to our team
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Talk to a Chocolate Expert

Need formulation guidance? Explore Luker's custom chocolate development service.
Explore custom development