Dairy
5/5
Rich, creamy — the dominant flavour layer.
Caramel
4/5
Caramelised richness — a defining characteristic beyond standard milk sweetness.
Sweetness
3/5
Caramelised richness — a defining characteristic beyond standard milk sweetness.
Cocoa Intensity
3/5
More pronounced than Claro de Luna — Fine Flavour Cocoa adds cocoa structure.
Vanilla
2/5
Subtle vanilla presence in the background.
Bitterness
1/5
Very low — smooth, rounded finish.
Acidity
1/5
Neutral — trace only.
Roasted
0/5
Absent.
ETHICAL AND OPERATIONAL CREDENTIALS FOR YOUR BRAND
By integrating Palenque 70% into your formulations, you align your production with the industry's highest standards.
A direct, documented, and intermediary-free connection with our network of partner cocoa-farming families.
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Your procurement actively contributes to education, agricultural advancement, and economic well-being across Colombia's cocoa regions.
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Certified B Corporation, meeting the most rigorous global standards for social and environmental performance.
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Ethically sourced with Gluten-free, Non-GMO verified, and Plant-based certifications, streamlining your compliance.
Gardenia 35% in Ganache Production
Gardenia emulsifies well with cream and butter at standard milk chocolate ganache ratios. Its caramelised richness creates ganache systems with distinctive dairy depth that holds alongside nut, spice, and fruit inclusions. It sets to a consistent texture at room temperature and maintains structural integrity across bonbon centres, cake layers, and tart fillings.
Applications
- Caramelised milk chocolate ganache centres for premium bonbons and pralines
- Filling layers in entremets and multi-tier cakes
- Hazelnut and praline ganache formulations
- Milk chocolate truffle centres for artisan and scalable production
Ganache Ratios (Chocolate:Cream)
- Bonbon centres — 1.5:1
- Layer cake filling — 1:1
- Tart filling (set) — 2:1
- Hazelnut praline ganache — 2:1
Gardenia 35% for Enrobing and Chocolate Coating
At 3/5 fluidity, Gardenia supports even enrobing and consistent surface quality across production runs. Its creamy composition produces smooth, glossy coatings — relevant for praline coatings, enrobed confectionery, and cake-finish work where surface quality is a direct quality signal.
Applications
- Enrobed pralines and nut confectionery with a rich milk chocolate finish
- Coated bakery pieces for retail and foodservice formats
- Milk chocolate shells for bonbon and moulded confectionery production
Enrobing Parameters
- Working temperature — 29–30°C
- Coating thickness — 1.5–2 mm
- Cooling tunnel — 12–14°C
Gardenia 35% in Baking — Cakes, Ganache Layers, and
Inclusions
Gardenia's caramelised depth holds through baking, maintaining its distinctive milk chocolate character in finished cake and pastry products. The drop format melts efficiently for integration into warm liquid ingredients.
Applications
- Milk chocolate ganache layers in sponge cakes and entremets
- Milk chocolate cake batters where caramelised dairy depth is the target flavour
- Drop inclusions in cookie doughs and muffin batters
- Warm milk chocolate sauces and filling bases
Baking Integration Parameters
- Ganache layers — incorporate at 35–40°C at 1:1 ratio
- Cake batters — add at 35–40°C into liquid fat components
- Cookie inclusions — hold shape in bake cycles below 180°C
Gardenia 35% for Moulding and Decorative Production
Gardenia's creamy texture and stable crystallisation support moulded confectionery formats where a rich milk chocolate finish and well-defined demould are the production requirements. Particularly suited to shell-moulded formats where the couverture's caramelised character contributes to the flavour of the finished shell.
Applications
- Shell-moulded pralines and bonbons for premium confectionery collections
- Moulded chocolate figures and decorative elements for pastry finishing
- Filled bar production where a rich milk chocolate shell is required
Consistent viscosity, no thinning agents
3/5 fluidity supports consistent viscosity across ganache and enrobing applications without thinning agents.
Same performance, Soy Free certification
Sunflower lecithin emulsifier delivers the same processing performance as soy lecithin, with verified Soy Free certification.
Stable crystallisation
Stable crystallisation under standard milk chocolate tempering protocol.
Ingredient-led communication
Fine Flavour Cocoa origin supports ingredient-led consumer communication and premium positioning.
OTHER COUVERTURES FOR BAKERY & PASTRY
A lighter-colour milk option with softer dairy and vanilla notes. For decorative applications and colour work where a paler, more delicate finish is the visual objective.
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White Chocolate Couverture — for contrast applications and colour work alongside Palenque in multi-component pastry and bakery formats.
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Pronounced cocoa with a floral character and lower bitterness than Palenque. For brownies and layered cakes where defined dark chocolate depth is needed without maximum intensity.
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For premium dark-milk contrast in layered bakery and pastry formats where a more intense cocoa profile is required.
Read MoreOTHER COUVERTURES FOR CONFECTIONERY
A lighter-colour milk option with softer dairy and vanilla notes. For decorative applications and colour work where a paler, more delicate finish is the visual objective.
Read More
White Chocolate Couverture — for contrast applications and colour work alongside Palenque in multi-component pastry and bakery formats.
Read More
Pronounced cocoa with a floral character and lower bitterness than Palenque. For brownies and layered cakes where defined dark chocolate depth is needed without maximum intensity.
Read MoreProfessional Support and Technical Resources
Complete product documentation including technical specifications, application guidelines, and traceability information.
Evaluate Palenque 70% for your production line or discuss volume and logistics.
Luker Chocolate distributes to more than 40 countries, with warehousing in the US and Europe.