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Heritage Recipes

FINE CHOCOLATE INGREDIENTS

Our versatile chocolate formulations deliver exceptional functionality and flavour, making them ideal for a wide range of food product applications. Combining the expertise of our chocolate masters, we provide adaptability, full traceability, and reliable consistency to meet your specific needs.

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Dark Chocolate Bonbons
Dark ChocolateDark Chocolate Bonbons

Find a couverture chocolate that balances intensity with melt-in-the-mouth smoothness to perfect your bonbons.

Coated Truffles
Dark ChocolateCoated Truffles

Seek out a couverture chocolate with a consistency that coats gracefully, ensuring your truffles have that irresistible outer shell.

Velvety Truffles
Milk ChocolateVelvety Truffles

Dive into the soft, melt-in-the-mouth experience with our milk chocolate shell.

Peanut Butter Cups
Milk ChocolatePeanut Butter Cups

A harmonious blend of nutty richness enveloped in our smooth milk chocolate.

Passion Fruit Ganache
White ChocolatePassion Fruit Ganache

Let the tangy notes of passion fruit meet the creaminess of white chocolate for a palate-pleasing contrast.

Christmas Seasonal Truffles
White ChocolateChristmas Seasonal Truffles

Enrobe your festive fillings with our white chocolate to create holiday treats that are both visually appealing and delightfully tasty.

Recommended Applications With Our Couverture CHOCOLATES

The integration of over 100 years of technical knowledge, market understanding, ongoing advancements in technology, and expertise in cacao enables us to build a portfolio like Heritage, tailored to consumer preferences, diverse business types, and varied product profiles. This adaptable toolbox supports your creative processes, whether for baking, confectionery, or innovative chocolate product design, ensuring smooth integration with different equipment and production requirements.

Choose from our white, dark, and milk couverture chocolates, each crafted to provide consistent quality, optimal viscosity, and adaptable flavour profiles to match your needs. We can adjust the fluidity of our couverture chocolate to ensure perfect results in your specific applications, delivering both reliability and inspiration for all your chocolate creations.

FAQs

Frequently asked questions about our chocolate recipes and business model.
How do you ensure consistency in the quality of your chocolate?

At Luker Chocolate, we prioritise precision and excellence at every stage of production. Our in-house laboratory conducts over 100,000 tests annually, employing more than 90 analytical methods across physical, microbiological, and sensory evaluations. These rigorous quality control processes ensure that every batch meets the highest industry standards. Additionally, we work closely with trusted suppliers and maintain strong relationships to secure consistent, high-quality cocoa, guaranteeing uniformity across all our chocolate products.

Do you offer single-origin options, and from which regions are your cocoa beans sourced?

Yes, all our chocolates are proudly single-origin, exclusively sourced from Colombia. We also offer single-region options that focus on showcasing the unique flavour profiles of specific regions, such as Huila, Tumaco, and Santander. Each origin reflects the rich characteristics of its region, shaped by its distinct climate, soil, and cultural heritage, providing an authentic and unique taste experience.

Can formulations be customised to suit specific needs (e.g., cocoa percentage, sugar levels, inclusions)?

Absolutely! We collaborate closely with our clients to tailor chocolate formulations that meet their unique needs and market demands. Whether it’s adjusting cocoa percentages, sugar levels, or adding unique inclusions, our dedicated NPD team ensures the formulation aligns not only with your vision but also with evolving consumer trends. From initial consultation to finalisation, we support you every step of the way.

What are the key specifications of the chocolates from the Heritage portfolio (e.g., viscosity, melting point, tempering requirements)?

Luker’s Heritage portfolio features chocolates optimised for exceptional performance across applications, with carefully designed viscosity, tempering requirements, and melting points to meet diverse needs. Detailed technical specifications for each product can be found in the Heritage Portfolio brochure, which is available for download.

How do Luker’s formulations perform in various applications like bonbons, ganache, or couverture?

Our formulations are engineered for outstanding performance across a wide range of applications, including glossy bonbons, velvety ganache, and robust couverture. For bespoke requirements, we also develop tailored formulations that suit specific applications or consumer preferences, starting from certain minimum order quantities (MOQs).

How do you manage consistency across large production runs?

Consistency is at the core of our manufacturing process. We use advanced equipment, adhere to standardised recipes, and implement rigorous monitoring throughout every production stage. This ensures uniformity in taste, texture, and quality across all batches, even in large production runs.

What food safety certifications do Luker manufacturing facilities have (e.g., FSSC 22000, ISO)? Our facilities hold FSSC 22000 certification, a globally recognised food safety standard, along with ISO 14001 for environmental management. Additionally, our laboratory is accredited for allergen testing, cadmium content determination, and Salmonella detection, ensuring compliance with international safety and sustainability benchmarks. We also hold BASC certification, reflecting our dedication to secure and ethical trade practices.
How do you handle allergens and potential cross-contamination?

Luker Chocolate follows stringent protocols to prevent cross-contamination, including the use of dedicated equipment, rigorous cleaning between runs, and detailed ingredient tracking. Our laboratory’s accreditation for allergen detection, including lactose protein testing, ensures precise results and transparency. Combined with thorough labelling practices, we help clients meet consumer expectations for allergen safety and trust.

What level of technical support do you offer for troubleshooting and new product development?

We provide comprehensive technical support, from troubleshooting to new product development. Our expert team collaborates with clients to ensure that formulations align with their equipment and facilities. Whether it’s adjusting machinery settings or offering guidance on process optimisation, we work closely to integrate new products seamlessly into production.

How closely do you work with chocolatiers during the R&D phase to refine formulations? Collaboration is at the heart of our R&D process. Our team includes expert chocolatiers, certified sensory panelists, and food and agricultural engineers, enabling us to oversee every aspect of development—from selecting cocoa beans at origin to testing the final product. By working closely with chocolatiers, we ensure that every formulation reflects their creative vision while meeting technical and sensory requirements.
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