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Heritage Recipes

37% MILK CHOCOLATE

CLARO DE LUNA

Claro de Luna 37% is a milk chocolate couverture crafted from Fine Flavour Cocoa, recognised for its naturally light colour, smooth texture, and distinctive milky vanilla aroma. Its sweet flavour, mild cocoa notes, and delicate dairy-caramel profile create a balanced chocolate experience that melts smoothly in the mouth.

With a 3/5 fluidity, it delivers reliable performance across bakery, pastry, confectionery, frozen desserts, and beverage applications — from coatings, ganaches, fillings, inclusions, and enrobing to moulding, decorating, bonbons, truffles, and premium chocolate creations.

Additional Information

Chocolate types: Milk
Claims: Gluten Free, Non GMO
Cocoa content: 37%
Milk content: 10%
Portfolio: Heritage Recipes
Sweetener: Regular Sugar
Fluidity

Packaging

2,5 Kg Bag, 20 kg Boxes
Shelf Life

18 months
heritage milk chocolate claro de luna
sensorial-profile-claro-de-luna-37
Product Overview

Product Overview

Claro de Luna 37% is a milk chocolate couverture crafted from Fine Flavour Cocoa, recognised for its naturally light colour, smooth texture, and distinctive milky vanilla aroma. Its sweet flavour, mild cocoa notes, and delicate dairy-caramel profile create a balanced chocolate experience that melts smoothly in the mouth.

Developed for pastry chefs, chocolatiers, and food manufacturers, this milk chocolate couverture offers consistent performance and a unique visual profile for applications requiring a lighter, more delicate finish. With a 3/5 fluidity, Claro de Luna provides reliable workability across coatings, ganaches, enrobing, moulding, decorative elements, and colour applications at both artisan and industrial scale.

The Visual and Flavour Value of a Light-Colour Milk Couverture

For confectionery, pastry, bakery, and dessert brands where product presentation is a direct purchase driver, Claro de Luna 37% provides a naturally light milk chocolate finish without artificial lightening. Its pale tone works as a colour canvas for decorative applications and supports refined finishes in bonbons, moulded pieces, glazes, coatings, entremets, and premium pastry.

Its controlled dairy-caramel sweetness and delicate vanilla aroma work alongside complementary flavours rather than overpowering them. This makes Claro de Luna suitable for fruit purées, tea infusions, nut bases, cream layers, and light dessert systems where flavour balance and visual differentiation are both important.

Light-Colour Milk Couverture

Sensory Profile — Claro de Luna 37%

Claro de Luna is built around dairy, vanilla, and a naturally light visual profile. The flavour is restrained and accessible, suited to applications where milk chocolate should enhance the formulation without dominating it.

Dairy

Dairy

5/5

 

Dominant — soft, well-defined milk notes.

Vanilla

Vanilla

4/5

 

Distinctive milky vanilla aroma.

Caramel

Caramel

3/5

 

Delicate dairy-caramel profile.

Sweetness

Sweetness

3/5

 

Sweet but balanced.

Cocoa Intensity

Cocoa Intensity

2/5

 

Mild cocoa notes.

Bitterness

Bitterness

1/5

 

Very low and approachable.

Fruity Acidity

Acidity

1/5

 

Neutral.

Roasted

Roasted

0/5

 

Absent.

→ Read our Chocolate Sensory Variables Glossary for applications where a bold, complex dark chocolate character is the formulation objective.

Technical Specifications for Professional Production

Cocoa Content 37%
Milk content Yes – milk powder
Classification Milk chocolate couverture
Cacao Type Fine Flavour Cocoa
Format Drops — Minidrops 1k
Unit Configuration 20 kg carton box · 10 kg carton box
Fluidity Rating 3/5
Melting rate 29–30°C
Shelf Life 18 months
Storage Conditions 16–18°C, sealed containers, <50% relative humidity
technical-specifications

Try Claro de Luna 37% in Your Production

Evaluate Claro de Luna 37% for your confectionery, pastry, bakery, frozen dessert, or beverage operation. Our team can provide product information, connect you with your nearest distributor, and support formulation testing.

Designed for Professional Confectionery, Pastry & Bakery Production

Premium Confectionery & Decorative Work
Artisan Pastry & Entremets
Artisan Pastry & Entremets
premium-confectionery-decorative-work

Premium Confectionery and Decorative Work

Claro de Luna's naturally light colour and consistent crystallisation make it particularly suited to shell moulding and decorative confectionery formats. It accepts fat-soluble colourings without the interference typical of darker milk bases, expanding the range of visual outcomes for bonbon shells, moulded figures, transfer sheet work, and decorative chocolate pieces. Its controlled sweetness allows fruit, infusion, and nut flavours to remain legible in ganache centres and filled confectionery.

artisan-pastry-entremets

Artisan Pastry and Entremets

For pastry chefs working in entremets, tarts, layered desserts, and premium pastry, Claro de Luna provides a milk chocolate ganache or glaze layer with both visual and flavour distinction. Its pale tone works alongside vanilla, light caramel, fruit mousse, cream layers, and nut-based preparations without the heavier presence of standard milk chocolate couvertures.

industrial-bakery-retail-applications

Industrial Bakery and Retail Applications

For food manufacturers producing coated bakery products and retail formats at scale, Claro de Luna's consistent fluidity and pale finish support reliable enrobing and coating performance across production runs. Its light tone can serve as a product differentiator at retail level and supports visual shelf presence in milk chocolate confectionery, pastry, and bakery formats.

Bakery Solutions — Milk Chocolate for Professional Production

Claro de Luna 37% is part of Luker Chocolate's Heritage Recipes Bakery portfolio. Our supply programme supports operations at all scales.

What's Inside Our Bakery Catalogue:

  • The full Heritage Recipes range across dark, milk, and white couvertures with technical performance data.
  • Technical specifications for Claro de Luna 37% including fluidity, melting, and application parameters.
  • Application guidelines for ganache, moulding, enrobing, and colour work.
  • Formulation recommendations for milk chocolate applications in layered and multi-component formats.

Why Professional Bakeries Choose Claro de Luna 37%

Naturally light colour — visual differentiation without pigment addition. Accepts fat-soluble colorings for shell and decorative applications without interference. Balanced sweetness — dairy and vanilla profile that complements rather than dominates. 3/5 fluidity—consistent processing across ganache, enrobing, and moulding. Drop format — efficient melting and consistent dosing across production batches.

Need a customised bakery solution? Talk to our bakery specialists →

Confectionery Applications

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

Ganache Production
Enrobing & Coating
Moulding & Decorative

Claro de Luna 37% in Ganache Production

Claro de Luna emulsifies well with cream and butter at standard milk chocolate ganache ratios. Its soft dairy, vanilla, and caramel profile works naturally with fruit purées, tea infusions, nut bases, and light cream preparations, supporting complementary flavours without overpowering them. It sets to a smooth ganache at room temperature with consistent texture across the batch.

Applications
  • Light milk chocolate ganache centres for bonbons and pralines
  • Truffle fillings
  • Fruit ganaches and cream-based infusion ganaches
  • Fillings where a pale, delicate milk chocolate profile is required
ganache-production

Claro de Luna 37% for Enrobing and Chocolate Coating

Claro de Luna's naturally light tone produces a pale, refined finish on coated confectionery and pastry pieces. At 3/5 fluidity, it supports even enrobing coverage and consistent surface quality. Its pale colour differentiates enrobed products visually from standard milk chocolate finishes and accepts colour additions for tinted coating work.

Applications
  • Enrobed bonbons and confectionery with a pale milk chocolate finish
  • Coated pralines and shell coatings
  • Coloured coating shells in bonbon production
  • Decorative coating work
enrobing-and-coating

Claro de Luna 37% for Moulding and Decorative Production

Claro de Luna's light colour and consistent crystallisation make it well suited to decorative and moulded applications where visual outcome is a primary specification. It accepts fat-soluble colourings and releases from moulds with a consistent, glossy finish.

Applications
  • Shell-moulded bonbons and pralines
  • Moulded chocolate decorations and figures
  • Transfer sheet work and chocolate painting
  • Coloured chocolate work where a pale milk base is required
moulding-decorative-production

Bakery & Pastry Applications

Baking — Cakes, Ganache Layers & Inclusions
Inclusions & Topping

Claro de Luna 37% in Baking — Cakes, Ganache Layers, and Inclusions

Claro de Luna integrates reliably into milk chocolate-based cake batters, ganache layers, and pastry components. Its balanced sweetness does not overwhelm the cake base, and the drop format melts efficiently for incorporation into warm liquid ingredients.

Applications
  • Milk chocolate ganache layers in sponge cakes and entremets
  • Cake batters where a pale milk chocolate note is preferred
  • Drop inclusions in muffin and loaf cake formats
  • Warm milk chocolate sauces, dessert bases, and pastry fillings
baking

Claro de Luna 37% in Inclusions and Topping Applications

Claro de Luna performs reliably as an inclusion or topping for bakery and dessert formats where a pale, accessible milk chocolate finish is the product objective. Its low bitterness and vanilla-caramel profile support broad consumer acceptance.

Applications
  • Milk chocolate inclusions for muffins, cookies, cakes, and loaf formats
  • Toppings for pastry and desserts
  • Chocolate-coated cereal and granola products
  • Pale milk chocolate shells for frozen confectionery inclusions
inclusions-toppings

Technical Benefits for Product Development

01

Consistent viscosity across formats

3/5 fluidity supports consistent viscosity across ganache, coating, moulding, enrobing, decorative work, and selected bakery applications.

02

Stable crystallisation, reliable release

Stable crystallisation under standard milk chocolate tempering protocol supports predictable set and reliable release from moulds.

03

Naturally light colour, more design options

Claro de Luna's naturally light colour expands visual design options in coating and decorative formats.

04

Balanced flavour in multi-component formulations

Controlled dairy-caramel sweetness and milky vanilla aroma maintain flavour balance in multi-component formulations.

3/5

Why Fluidity Rating Matters for B2B Formats

A 3/5 fluidity rating supports consistent viscosity across ganache, coating, moulding, enrobing, and decorative work. The drop format supports efficient melting and consistent dosing across production batches.

Tempering Guide

Standard milk chocolate protocol. Drop format supports uniform heat distribution, improving crystallisation consistency.

Melting 40-45°C

Full melt

Cooling 26-27°C

Pre-crystallise

Working 29-30°C

Production

Standard milk chocolate tempering protocol. For volume-specific guidance, talk to our technical team

Formats & Packaging

Format Packaging Designed for
Bulk Drops 20 Kg carton box Mid-to-high volume production and industrial applications
Bulk Drops 10 Kg carton box Professional production, artisan use, and flexible batch planning
Storage: 16–18°C in sealed containers, humidity below 50%. Not sure which format suits your operation? Contact our team.
precision-dosing-001

FREQUENTLY ASKED QUESTIONS — CLARO DE LUNA 37%

Why does Claro de Luna have a lighter colour than other milk chocolates?

Claro de Luna's naturally pale colour comes from its specific cocoa and milk composition. Its balance of cocoa butter and milk produces a lighter, more delicate tone without artificial lightening agents, making it useful for decorative coatings and colour work where a pale milk chocolate base is the visual objective.
Can I use Claro de Luna 37% for mirror glazes on entremets?

Yes. Claro de Luna's fluidity and crystallisation behaviour support stable mirror glaze production. Its pale colour is an advantage in entremet finishes where a milk chocolate glaze needs to complement rather than dominate, and it accepts fat-soluble colour additions without interference.
What is the difference between Claro de Luna 37% and Gardenia 35%?

Both are milk chocolate couvertures in the 35–37% cocoa range. Claro de Luna has a lighter colour, softer dairy notes, and delicate vanilla nuances, making it suitable for applications where a pale finish and restrained sweetness are the priority. Gardenia 35% has a richer caramelised depth, a more pronounced dairy base, and a Soy Free formulation with sunflower lecithin.
Is Claro de Luna 37% suitable for fillings in bonbons and truffles?

Yes. Claro de Luna emulsifies well with cream and sets to a smooth ganache at standard ratios. Its controlled sweetness works alongside fruit purées, nut bases, and light infusions without dominating them.
What certifications does Claro de Luna 37% hold?

Claro de Luna 37% is produced under Non-GMO, FSSC 22000, ISO 14001, ISO 17025, and SMETA standards. Luker Chocolate has also been B Corp Certified since 2023.
What claims does Claro de Luna 37% have?

Claro de Luna 37% is Gluten Free and Kosher Dairy certified.
What tempering protocol does Claro de Luna require?

Melt to 40–45°C, cool to 26–27°C, and work at 29–30°C. This follows standard milk chocolate tempering protocol.
What formats is Claro de Luna available in?

Claro de Luna is available in drops in 20 kg carton boxes and 10 kg carton boxes.

Professional Support and Technical Resources

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Download the Heritage Recipes portfolio (PDF)

Complete product documentation including technical specifications, application guidelines, and traceability information.
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