Sweetness
4/5
Sweet chocolate leads — warm and approachable.
Cocoa Intensity
3/5
Defined cocoa depth — genuine dark chocolate character.
Citrus
3/5
Bright citrus note — adds complexity to the profile.
Nutty
3/5
Touch of nuttiness — contributes warmth in every baked piece.
Bitterness
2/5
Low to moderate — dark without being sharp.
Roasted
1/5
Subtle background warmth.
Dairy
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.
Heat-stable through the full bake cycle
Maintains chip shape through cookie, brownie, and muffin bake cycles — no bleed, no restructuring required.
Genuine flavour, real chocolate
Real 46% dark chocolate delivers genuine flavour in the finished piece, supporting premium on-pack claims.
Standardised dosing, predictable yield
Consistent chip geometry enables consistent dosing per batch and predictable yield.
No process modifications required
No additional binding agents or process modifications required across cookie, brownie, or muffin lines.
24-month shelf life
Reduces stock rotation pressure across seasonal demand peaks and supports bulk purchasing.
Selva 46% in Cookies and Biscuits
Selva 46% chips are designed and sized for cookie and biscuit production. Mixed into dough at standard inclusion rates, they hold their position through shaping, proofing, and baking — producing defined dark chocolate pieces in the finished piece. The real dark chocolate character creates a warm, satisfying experience that holds alongside butter, vanilla, and nut bases in classic and premium cookie formats.
Production Parameters
- Standard inclusion rate: 20–30% of dough weight
- Oven temperature: 170–190°C
- Shape retention: maintained through the full bake cycle
- Chip size options: 1k (standard) and 4k (mini) — selected based on piece size and desired chocolate-to-dough ratio
Selva 46% in Brownies and Chocolate Cakes
Selva chips integrated into brownie batters hold their structure through the bake, producing well-defined chocolate pieces in the finished brownie. The 46% dark chocolate profile adds a defined cocoa note alongside the brownie base — contributing to a premium "double chocolate" format without reformulating the base recipe.
Applications
- Chocolate chunk brownies for retail and foodservice
- Double-chocolate cake batters
- Chocolate loaf cakes with defined chocolate inclusions
- Premium fudge brownie formats where visible chocolate pieces are the product differentiator
Production Parameters
- Brownies: 25–35% of batter weight
- Chocolate cakes: 20–25% of batter weight
- Oven temperature: up to 190°C
Selva 46% in Muffins and Enriched Doughs
For muffin formats where defined chocolate pieces are a product feature, Selva chips maintain their form through the high-moisture batter bake environment. The low bitterness and sweet citrus profile work alongside blueberry, banana, and vanilla muffin bases without competing.
Applications
- Chocolate chip muffins for retail and foodservice
- Banana-chocolate and fruit-chocolate muffin formats
- Enriched dough formats where chocolate pieces are a filling element
- Sweet rolls and Danish pastry with chocolate inclusions
Production Parameters
- Muffins: 20–30% of batter weight
- Enriched doughs: distribute evenly through dough at incorporation stage
Selva 46% in Snack Bars and Granola Toppings
Selva 46% chips perform as a dark chocolate inclusion in snack bar formats where processing temperatures require heat-stable chocolate performance. Their defined chip form holds through binder-activation and compression processes typical of granola and cereal bar production.
Applications
- Premium snack bar inclusions where a defined dark chocolate piece is visible in the cross-section
- Granola and muesli toppings where chocolate pieces are a product feature
- Trail mix inclusions requiring heat stability during processing
- Energy bar formats with dark chocolate as a flavour component
OTHER COUVERTURES FOR BAKERY & PASTRY
Explore the full Dark Chocolate Couverture Collection →
The stick format from the same 46% dark chocolate base. Engineered specifically for laminated dough applications: pain au chocolat, chocolate croissants, and puff pastry formats requiring a defined chocolate centre.
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Balanced, semi-sweet profile. The accessible dark option for broad consumer appeal in high-volume 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 MoreProfessional Support and Technical Resources
Access detailed product specifications, recommended applications, packaging formats, and technical data.
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.