Luker Chocolate Master Manual

The The Luker Chocolate is a Colombian company known for its high-quality chocolate and cocoa products. Their chocolate ﬂ avors are deep, rich, and carry many fruity and acidic notes that are pleasurable to the senses.

Luker Chocolate regards cocoa as a foundation, a source of inspiration and an opportunity to innovate and differentiate itself in the market. They are Cacao Fino de Aroma growers and have been in the industry for over 100 years. They are fortunate because their land in Colombia has given them one of the best cocoas in the world, a product that spans the centuries and that today stands out globally for its exquisite ﬂ avor and aroma.

Fino de Aroma Cacao (a classifi cation of the International Cocoa Organization) is used to describe a cocoa of exquisite aroma and fl avor. In this case, Luker Chocolate’s cacao has fruity, fl oral, nut, and malt fl avors and aromas that differentiates it from other cocoas in the world. Made from selected grains from each region and grower country of Cacao Fino de Aroma, the chocolate fl avor refl ects not only the variety of cocoa, but the richness of the soil and the cocoa culture of the farmers of the region.

This booklet includes master recipes that have been tested and developed by our Fino de Aroma chocolatiers based on different Luker Chocolate varieties, from 1906 single origin chocolates to our Cacao blends in dark, milk and white. We hope that these recipes will bring greater value to your product portfolio. Open yourselves up to a world of unforgettable, incredible, and unique cocoa ﬂ avors.

Welcome to Luker Chocolate.

FOR TECHNICAL QUESTIONS:

From simple questions to troubleshooting on recipes, our Sales or Customer Service Teams are here to help. Please feel free to contact them with any questions and our dedicated Luker Chocolate Fino de Aroma Chef will be at your service.

847-855-7400 | 847-855-7408 | cs-gurnee@iﬁgourmet.com | 760 Lakeside Drive, Ste. A, Gurnee, IL MASTER RECIPES LUKER CHOCOLATE | THE MASTER MANUAL Master Brownie Recipe Exceptional, delicious, andunbelievably versatile. The following Master Recipes have been professionally tested andmay becreated using multipleLuker chocolates, inaccordance to your preference Read, create, indulge. Read, create, . LUKER CHOCOLATE | THE MASTER MANUAL Master Brownie Recipe base for cakes of many types. 72%isanintense brownie bite,The SanMartín whilethePerla 64%andSombra54%make anexcellent Luker Finode Aroma chocolates bringuniqueandnuanced flavor profiles to this Americanbakery staple. Notes: MASTER RECIPESERIES Brownies METHOD: CREAMING

• • • • • • INSTRUCTIONS 585g (20.64oz) 590g (20.81oz) 590g (20.81oz) 580g (20.46oz) 570g (20.11oz) 288g (10.16oz) 375g (13.23oz) 4g (.14o 5g (.18oz) 700g (24.69oz) 330g (11.64oz) * INGREDIENTS *

Fino De Aroma Chocolate Ratios PREHEAT: 356-374˚F center of pan. or untilspongebounces back whenpressedlightly in Bake at356-374°Finpreparedpansf Pour orpipebatter into prepared pans. Add flourand continue mixinguntil w scrape well. Continue onspe vanilla, andsaltonspeed 1;scrapewell. In astandmixer withpaddleattachment Stir together until smooth. Melt chocolat z)

e andbutter together inadoubleboiler. San Martín 72%(Luk San Martín Tumac Perla 64%(Luk Misterio 58%(Luk Sombra 54%(Luker All Purpose Flour Eggs Salt Vanilla Extract Sugar Butter Luker ed 1, slowly addeggs oneatatime; BAKE TIME: , soft Chocolate (see chart below)Chocolate (see chart o 65%(Luker 1906Single Origin) 18-22 min

Let cool slightly. er Cacao Blend) MASTER BROWNIE RECIPE er Cacao Blend) Cacao Blend) er 1906Single Origin) or 18-22minutes ell combined. YIELD: or 100-2” brownies , combine sugar, 3175g sheet 3175g sheet shapes. Forafinal touch, dust your brownies with Luker Follow therecipe onthispageusing Perla 64%. Simply mix, bake, cool, andcut your brownies into whimsical Cocoa Powder for doubletherich, cocoa flavor. Like what yousee? Like what

LUKER CHOCOLATE | THE MASTER MANUAL Master Brownie Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Galleta Recipe late Icings, andalsomakes anexceptional crustfor cheesecake, andotherbaked goods. tarts cookie fantastic character. This recipe makes an excellent sandwichcookie filledwithany of the Luker Choco- The Luker Natural 22/24Cocoa Powder hasgreatcolor andthemalty flavor of Finode Aroma, whichgives this Notes: Chocolate Galleta Chocolate MASTER RECIPESERIES METHOD: CREAMING • • • • • • • • INSTRUCTIONS 16g (.56o 201g (7 4g (.14oz) 62g (2.19oz) 52g (1.83oz) 5g (.18oz) 344g (12.13oz) 281g (9.91oz) 145g (5.11oz) INGREDIENTS

PREHEAT: completely atroom temperature before filling. oven for 7-8 to brown. minutes oruntiledgesstart Cool Place onparchmentlinedc cookie cutter. Roll outgalleta dought Temper inroombef Chill onpreparedsheet pansunderrefrigeration. Mix onspe to mixer. Combine flour Scrape bowl. Combine e paddle attachment Cream butter andsugarinasmallstandmixer with 325˚F .09 oz) MASTER CHOCOALTE GALLETA (COOKIE) RECIPE z)

ggs, milk and vanilla. Add to themixer slowly. ed 1untildoughjustforms. Donotover mix.

, cocoa powder, bakingpowder andsalt. Add Baking Po All Purpose Flour Vanilla Extract Milk Eggs Salt Sugar Butter Luker 22/24 . BAKE TIME: ore rollingout. , soft

7-8 min o ¼” andcut20witha2” round wder

Cocoa Powder ookie panandbake ina325˚F 20 cookies YIELD: Follow therecipe onthispageto create amoistcookie Nevado 35%white chocolate icing. Flipafew pagesto made withintense cocoa powder, filled withasmooth Dark chocolate beauties chocolate Dark find theMaster Chocolate Icing Recipe!

LUKER CHOCOLATE | THE MASTER MANUAL Master Galleta Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Crème Brûlée Recipe different flightsorbuffets. crèmebrûlées for dessert couvertures. withourpersonalfavorite, Start Noche40%, ordividethebasefive waysandcreate several These crèmebrûlée ratiosallow you to create very different flavor profileswith five outstanding Luker Notes: MASTER RECIPESERIES Crème Brûlée Crème METHOD: CUSTARD • • • • • • • INSTRUCTIONS 365g (12.88oz) 360g (12.70oz) 370g (13.05oz) 420g (14.82oz) 430g (15.17 oz) * 1 ea 170g (6oz) 240g (8.47 oz) 928g (32.73oz) * INGREDIENTS

Fino De Aroma Chocolate Ratios PREHEAT: Bake at220˚Ff bake immediately. Store atrefrigerated temperature untilready to bake or Cool withic Pour o whisk well. Strainusingchinoisorfinemeshstrainer. Combine bothmixturesinthepot( whisking together to liquify. a smallamountof hotcreamby ladelto eggs while Temper sugarmixtureint and sugar. Meanwhile, inasmallbo Turn off heat. In asmallpotbringheavy

220˚F

ver chocolate pre-melted to 35°C (95°F).

e wandorover ice bath, stirringoccasionally.

San Martín 72%(Luk San Martín Perla 64%(Luk Sombra 54%(Luker Noche 40%(Luker Nevado 35%(Luk Vanilla Bean Sugar Egg Y 35% Heavy Luker or 40-65minutes. BAKE TIME: olks Chocolate (see chart below)Chocolate (see chart 40-65 min

MASTER CRÈMEBRÛLÉE RECIPE wl whisk together egg yolks

Cream o heavy creamby adding creamand vanilla to aboil. er Cacao Blend) er Cacao Blend) Cacao Blend) Cacao Blend) off heat)and er 1906Single Origin) oval brûlée dishes YIELD: 12-6 oz Torch alayer of granulated sugar over top of theroom temperature custardfor afinal touch. Thesatisfaction of shattering throughthatsugarcrustwon’t come close to how much you’ll enjoy thecomplex flavors of a Luker Chocolate Crème Brûlée. Is ithotinhere?

LUKER CHOCOLATE | THE MASTER MANUAL Master Crème Brûlée Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Chocolate Icing Recipe a layered cake. These are versatile and tasty icingswithanimpressive mouthfeel. icing to fillsugar cookies, theNoche40% to top Luker Brownies and the Perla 64%icing to finish Each of theseicingsaredeliciousintheirown rightandhave many applications. Usethe Nevado 35% Notes: MASTER RECIPESERIES Chocolate Icing Chocolate METHOD: ITALIAN MERINGUE 365g (12. 86oz) 342g (12.06oz) 510g (17.99 oz) 555g (19.58oz) • • • • • INSTRUCTIONS 6g (.21o 6g (.21oz) 342g (12.06oz) 180g (6.35oz) 180 ml 300g (10.58oz) * INGREDIENTS *

Fino De Aroma Chocolate Ratios (239°F) and118°C (244.4°F). Continue t until mediumpeaksform. Gradually addinthereserved sugarandcontinue to whip to whiptheegg white mixtureonhighspeed untilfoamy. Once thesugarmixturehasreached 110°C saucepan andsetover highheat. Place theremainingsugarandwat (scaled separately). in thebowl, then setasidewith1/2of the sugar In bowl o cabinet Pre-melt chocolate to 35°C (95°F);reserve inwarming

. f astandmixer, puttheegg whites andsalt

o cook thesyrupuntilreachingbetween 115°C

1356-1569 g(47.83-55.34 oz)

San Martín 72%(Luk San Martín Perla 64%(Luk Noche 40%(Luker Nevado 35%(Luk Salt Vanilla Extract Butter Egg Whit Wat Sugar Luker er MASTER CHOCOLATE ICING RECIPE , soft Chocolate (see chart below)Chocolate (see chart

YIELD: es

er Cacao Blend) er Cacao Blend) Cacao Blend) er inasmall er 1906Single Origin) (230°F), begin • • • • • •

Soften withpaddleattachment. for upto 3months. container forin anairtight upto 1week, orinthefreezer beat untilsmoothanduniform incolor; 1to 2minutes. with arubberspatula. Return thebowl to themixer and Pour themelt together andisthick andfluffy. piece atatime. Continue whippinguntil theicingcomes With themixer runningonhighspe of thebowl hascooled. super white andglossy, holdstiffpeaksandthebottom Beat untiltheegg whit getting thesyruponsidesof thebowl. into theegg whites inathin, steady stream. Try to avoid still runningonmedium/highspe Remove syrupfromheatimmediately andwiththemixer Bring theicingto roomt Ke This versatile icingcanbemadewithany of Luker’s ep covered atroomtemperature for 1day, refrigerated Fino de Aroma chocolates andalwaysturnsout delightful. Top off cakes, fill cookies, orfrost brownies for arich, creamy, cocoa taste. The perfecttopper ed chocolate over theicing andfold itin e mixturetriplesin volume, turns emperature before using. ed, streamthehotsyrup ed, addthebutter one

LUKER CHOCOLATE | THE MASTER MANUAL Master Chocolate Icing Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Chocolate Cake Recipe and vanilla gelato. Use thespongefor cake layers, anentremetbaseorserve warmoutof theoven withchocolate sauce This recipe delivers therichFinode Aroma flavors of the Luker Chocolates inthismoist, densecake. Notes: MASTER RECIPESERIES Chocolate Cake Chocolate METHOD: SPONGE

• • • • • INSTRUCTIONS 450g (15.87 oz) 470g (16.58oz) 460g (16.23oz) 470g (16.58oz) 480g (16.93oz) * 70g (2.47 o 220g (7.76 oz) 400g (14.11oz) 200g (7.05 oz) 220g (7.76 oz) * INGREDIENTS

Fino De Aroma Chocolate Ratios PREHEAT: 356-374°F of pan. until spongebounces back whenpressedlightly incenter Bake at356-374°Finpreparedpansf just combined. Add thesift rubber spatulaorascraper. whites to soften, andthenaddtherest, stirringwitha (122-131°F), thenaddasmallamountof thewhipped Add theegg At thesametime, Melt thechocolat z)

ed flouralittleattime, mixinguntil

yolks to thefirstmixtureheated to 50-55°C San Martín 72%(Luk San Martín Perla 64%(Luk Maranta 61%(Luker Misterio 58%(Luk Sombra 54%(Luker All Purpose Flour Sugar Egg Whit Egg Y Butter Luker whiptheegg whites withthesugar. e withthebutter to 35-45°C (95-113°F). BAKE TIME: olks , soft Chocolate (see chart below)Chocolate (see chart MASTER CHOCOLATE CAKERECIPE 12-15 min

er Cacao Blend) er Cacao Blend) Cacao Blend) Cacao Blend) er 1906Single Origin) or 12-15minutes or YIELD: or 12-3" ramekins 1-8" layer Classic dessert, intense flavor Classic dessert, intense You’ve never triedachocolate cake like thisbefore: Luker’s Master Chocolate Recipe issimple, butwill create ataste budexplosion.

LUKER CHOCOLATE | THE MASTER MANUAL Master Chocolate Cake Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Mousse #1 Recipe with Chocolate Glaze. for allbakery applications. Itmakes anexcellent filling to accompany our Luker Chocolate Cake topped This anglaisebasedmousseis formulated for molding, freezing andthawingisextremely versatile Notes: MASTER RECIPESERIES Mousse #1 Mousse METHOD: ANGLAISE 100g (3.53o • • • • • INSTRUCTIONS CUSTARD BASE 55g (1.94oz) 260g (9.17 oz) 250g (8.82oz) INGREDIENTS CUSTARD BASE

122°F) before adding melted chocolate. If working withchilled custard, immediately Strain anglaisethroughafinemeshstraineranduse the back of aspoon. Stirconstantly to prevent scorching. Cook to make ananglaise. Off heat, Whisk together eggs andsugarinaseparate bowl. Bring thecreamandmilk t of texture ontop. Drizzledark chocolate glaze ontop sponge cake orbrownie crumblesto addanelement Create acreamy Nevado 35%moussecake anduse themixtureat82-84°C (179.6-183.2°F)untilitcoats More onthis recipe z)

slowly temper theboilingliquidinto theeggs

1920-2008 g(67.73 - 70.83oz) , orcool andreserve inarefrigerator. to finish off thepresentation. Sugar, Egg Y Milk, whole 35% Heavy MASTER MOUSSE (ANGLAISE) RECIPE olks finegranulated

YIELD:

Cream o boilinasmallpot.

warmto 45-50°C (113-

205g (7.23205g oz) 220g (7.76 oz) 250g (8.82oz) Sombra54%(Luker Cacao Blend) + 6gGelatin(.21oz )** 260g (9.17 oz) + 8gGelatin(.28oz)** 285g (10.05oz) Nevado 35%(Luker Cacao Blend) 450g (15.87 oz) * ** 600g (21.16oz) * INGREDIENTS CHOCOLATE MOUSSE • • • • • INSTRUCTIONS CHOCOLATE MOUSSE

Fino De Aroma Chocolate Ratios

mixture, thenfold intherestwitharubberspatula. Whisk 10%o Whip theheavy Cool themixturet custard. Make anemulsionwiththemelt aboveSee for chart gelatinratios.** and stirinto warm(45-55°C or113-131°F)custardbase. If usingwhite ormilk Silver GelatinSheets (white &milk couvertures only)

f thewhippedcreaminto the chocolate T Misterio 58%(Luk Noche40%(Luker Heavy Custard Base(re Luker creamto medium soft peaks. o 30°C (86°F). umaco 65% (Luker 1906 Single Origin) Cream 35% Chocolate (see chart below)Chocolate (see chart chocolate, bloomandmeltgelatin

cipe to theleft) ed chocolate andthe

er Cacao Blend) Cacao Blend)

LUKER CHOCOLATE | THE MASTER MANUAL Master Mousse #1 Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Mousse #2 Recipe achieve uniqueresults. Superior resultscanbeexperienced withtheNoche 40%mousse, althougheachof thechocolates Use thisclassic pâté àbombemousse for deep butmellow flavor andsilky smooth texture. Notes: MASTER RECIPESERIES Mousse #2 Mousse METHOD: PÂTÉ À BOMBE • • • • INSTRUCTIONS BASIC BOMBE MIXTURE 30g (1.06oz) 45g (1.59oz) 25g (.88oz) 60g (2.12oz) RATIO INGREDIENTS BASIC BOMBE MIXTURE

whipped cream, andsprinkle on somechocolate shavings mix to 65°C (149°F)before preparingmousse. a speedy preparationwhenneeded. Bringreserved bombe Mixture canbekept chilleduntilready Mixture shouldbe65-75°C (149-167°F). with awhipattachmentuntil3X volume (ribbonstage). In thebowl o bain-marie inawater bath. t Combine theegg yolks, wholeeggs, sugarandwater ogether well andheatto 85°C (185°F)inametal Create aNoche 40%mousse, top itwithadollopof for texture anddouble thechocolate heaven. More onthis recipe

MASTER MOUSSE (PÂTÉ ÀBOMBE) RECIPE f astandmixer, beatatmediumhighspeed Wat Sugar Whole Eggs Egg Y 652-774 g(22- 27.3 oz) er olks YIELD:

to use, makingthis Useimmediately.

165g (5.82oz) 150g (5.29oz) 200g (7.05 oz) + 2gGelatin(.07 oz)** 130g (4.59oz) + 4gGelatin(.14oz)** 250g (8.82oz) Nevado 35%(Luker Cacao Blend) * ** 200 g(7 160 g(5.64oz) * RATIO INGREDIENTS CHOCOLATE MOUSSE • • • • • INSTRUCTIONS CHOCOLATE MOUSSE

Fino De Aroma Chocolate Ratios

mixture, thenfold intherestusingarubberspatula. Whisk 10%o Whip theheavy Whisk t and milk chocolate. for dark couvertures or45°C (113°F)maximumfor white Melt thechocolat mixture. above See for chart gelatinratios.** and stirinto warm(65-75°C or149-167°F)bombe If usingwhite ormilk .05 oz) o combine bombemixtureandmelted chocolate.

f thewhippedcreaminto the chocolate

couv Silver GelatinShe Heavy Basic BombeMixture Luker Huila65%(Luker 1906Single Palenque 70%(Luk Misterio 58%(Luk Noche40%(Luker creamto medium soft peaks. e atapproximately 45-50°C (113-122°F) ertures only) ertures Cream 35% Chocolate (see chart below)Chocolate (see chart chocolate, bloomandmeltgelatin

ets (white &milk

er Cacao Blend) Cacao Blend) er Cacao Blend)

Origin)

LUKER CHOCOLATE | THE MASTER MANUAL Master Mousse #2 Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Chocolate Glaze Recipe without gelatin, sotheheavy cream canbesubstituted with nut milk for vegan desserts. white, milk, anddark chocolate finishings of cakes andother desserts. Theserecipes are formulated An extremely versatile, freeze-thaw stableglaze withahighshinefor allbakery applications, including Notes: MASTER RECIPESERIES Chocolate Glaze Chocolate METHOD: EMULSION • • • • • • • • INSTRUCTIONS 550g (19.4oz) 600g (21.16oz) 600g (21.16oz) * 1000g (35.27 oz) 450 (15.87 * INGREDIENTS

Fino De Aroma Chocolate Ratios and setbelow 46°C (114.8°F). For bestresults, pouro microwave. Reheat slo Por using ahandblender. Do notstrain. Blend together with choc Heat mirrorglaze t Combine b Pre-melt choc Heat heavy tion into containers andrefrigerate. Luker below)Chocolate (see chart oz)

wly to 45-50°C (113-122°F)inwater bathor y blendingtogether withhandblender. creamto 80°C (176°F).

2000-2050 g(70.55- 72.31oz)

olate to 35°C (95°F). Perla 64%(Luk Noche 40%(Luker Nevado 35%(Luk Jelfix Mirror Heavy o 60°C (140°F). MASTER CHOCOLATE GLAZERECIPE Cream

ver frozen orchilledproduct YIELD:

olate andcream mixture Glaze (24977) er Cacao Blend) er Cacao Blend) Cacao Blend) smooth, glossy finish to amplify presentation. your dessert This chocolate glaze recipe issimple, butrevolutionary. One of ourfavorites? Pour aPerla 64%chocolate glaze Not only doesitprovide intense flavor, but itcreates a over arich Tumaco 65%chocolate moussecake. A finishingtouch

LUKER CHOCOLATE | THE MASTER MANUAL Master Chocolate Glaze Recipe MASTER RECIPE SERIES

Ganache

Nevado 35% (Luker Cacao Blend) Claro de Luna 37% (Luker Cacao Blend) Noche 40% (Luker Cacao Blend) Cream 110g (3.88 oz) 22% Cream 175g (6.17 oz) 24% Cream 120g (4.23 oz) 24% Chocolate 330g (11.64 oz) 66% Chocolate 300g (10.58 oz) 60% Chocolate 300g (10.58 oz) 60% Invert 25g (.88 oz) 5% Invert 30g (1.06 oz) 6% Invert 30g (1.06 oz) 6% Butter 35g (1.23 oz) 7% Butter 50g (1.76 oz) 10% Butter 50g (1.76 oz) 10% M aster Ganache Recipe Total 500g (17.64 oz) 100% Total 500g (17.64 oz) 100% Total 500g (17.64 oz) 100%

Sombra 54% (Luker Cacao Blend) Misterio 58% (Luker Cacao Blend) Macondo 60% (Luker Cacao Blend) Cream 160g (5.64 oz) 32% Cream 160g (5.64 oz) 32% Cream 165g (5.82 oz) 33% Chocolate 250g (8.82 oz) 50% Chocolate 250g (8.82 oz) 50% Chocolate 250g (8.82 oz) 50% Invert 40g (1.41 oz) 8% Invert 40g (1.41 oz) 8% Invert 35g (1.23 oz) 7% Butter 50g (1.76 oz) 10% Butter 50g (1.76 oz) 10% Butter 50g (1.76 oz) 10% Total 500g (17.64 oz) 100% Total 500g (17.64 oz) 100% Total 500g (17.64 oz) 100%

Maranta 61% (Luker Cacao Blend) Perla 64% (Luker Cacao Blend) Huila 65% (Luker 1906 Single Origin) Cream 180g (6.35 oz) 36% Cream 165g (5.82 oz) 33% Cream 160g (5.64 oz) 32% Chocolate 235g (8.29 oz) 47% Chocolate 250g (8.82 oz) 50% Chocolate 245g (8.64 oz) 49% Invert 35g (1.23 oz) 7% Invert 35g (1.23 oz) 7% Invert 40g (1.41 oz) 8% Butter 50g (1.76 oz) 10% Butter 50g (1.76 oz) 10% Butter 55g (1.94 oz) 11% Total 500g (17.64 oz) 100% Total 500g (17.64 oz) 100% Total 500g (17.64 oz) 100% | THE MASTER MANUAL CHOCOLATE LUKER LUKER CHOCOLATE | THE MASTER MANUAL Master Brownie Recipe utr5g(.6o)10% 9% 50g(1.76oz) Total 45g(1.59oz) Butter 45% 36% Invert 225g (7.94 180g(6.35oz) oz) Chocolate Cream 72% San Martin 10% 9% 50g(1.76oz) Total 45g(1.59oz) Butter 49% 32% Invert 245g(8.64oz) 160g(5.64oz) Chocolate Cream Santander 65% utr5g(.6o)10% 8% 50g(1.76oz) Total 40g(1.41oz) Butter 43% 39% Invert 215g(7.58 195g (6.88oz) oz) Chocolate Cream Tumaco 85% 500g (17.64 500g oz) (17.64 500g oz) 500g (17.64 500g oz) (Luker 1906SingleOrigin) (Luker 1906SingleOrigin) (Luker 1906SingleOrigin) 100% 100% 100% MASTER GANACHE RATIOS SEE NET PAGE FOR RECIPE INSTRUCTIONS utr4g(.1o)8% 9% 40g(1.41oz) Total 45g(1.59oz) Butter 43% 40% Invert 215g(7.58 200g(7.05 oz) oz) Chocolate Cream Huila 85% 10% 7% 50g(1.76oz) Total 35g(1.23oz) Butter 50% 33% Invert 250g(8.82oz) 165g(5.82oz) Chocolate Cream Tumaco 65% (Luker 1906SingleOrigin) 500g (17.64 500g oz) 500g (17.64 500g oz) (Luker 1906SingleOrigin) 100% 100% utr4g(.9o)9% 9% 45g(1.59oz) Total 45g(1.59oz) Butter 43% 39% Invert 215g(7.58 195g(6.88oz) oz) Chocolate Cream Santander 85% utr5g(.4o)11% 8% 55g(1.94oz) Total 40g(1.41oz) Butter 46% 35% Invert 230g(8.11oz) 175g(6.17 oz) Chocolate Cream Palenque 70% 500g (17.64 500g oz) 500g (17.64 500g oz) (Luker Cacao Blend) (Luker 1906SingleOrigin) 100% 100%

LUKER CHOCOLATE | THE MASTER MANUAL Master Ganache Recipe LUKER CHOCOLATE | THE MASTER MANUAL Master Ganache Recipe • • • • • • • • • • • • INSTRUCTIONS * * * * * INGREDIENTS

See previous 2pagesfor ingredientratiosby chocolate variety. temperature before enrobing. Ensure thatganache piec a guitar. Bottom ganacheslabwithc Crystalliz should bebetween 36- 40°C (96.8-104°F). Immediately the ganacheshouldbebetween 38-40°C (100.4-104°F). smooth (about30seconds). When addingthebutter, Add thewarmbutter andemulsify seconds). Avoid incorporating airinto themixture. an immersionblenderuntilglossy andsmooth(about30 Aft in 3moreadditions. center outto emulsify. Repeat withtherestof thecream mixtureinto thechocolatecream/invert andstirfrom the By hand, Warm creamandinv Transf melted (between 35°C &45°C(95-113°F)). Warm choc Combine creamandinv Soften butter to roomtemperature. er addingallof thecream, emulsify theganachewith Dry Butter with82%butterfat, soft Sugar Invert Heavy Luker Chocolate er chocolate to aplastic, uprightcontainer. usingarubberspatula, pour1/4of thewarmed e at15°C (59°F)for 48hours. Cream with35%butterfat olate over bain-marieormicrowave until transfer ganache to aframe. The ganache 500 g(17.64 oz) ert sugarto 40-45°Cert (104-113°F).

YIELD: ert sugarinasauce pan. ert

es have come to room ouverture andcutto sizeouverture on MASTER GANACHE RECIPE againuntilglossy Create truffles withaganachesoirresistable, onebite Tumaco 65%andNoche40%ganache layered over a won’t beenough. Forexample we used amixtureof One biteisn'tenough mango passionpâte defruit.

PRODUCT INFORMATION CODE: LUK D105

Huila 65% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

A chocolate with a sweet aroma and citric notes and a fl oral fl avor, where the acidity combines with the cocoa fl avor for a simply delicious result.

Single Origin chocolates have a unique fl avor given by the pureness of their origins. Made from selected beans from the different Fino de Aroma cocoa growing regions, their fl avor does not only refl ect the cocoa variety, but also the richness of the soil and the cocoa growing culture of its region.

Huila variety is a typical cocoa from the southwest region’s deep valleys of Colombia. This is an exotic type of chocolate with a mild aroma and fruity ﬂ avor. It has the strength of an extra-dark chocolate and the mildness of a semi-sweet cocoa, resulting in a sensorial balance that evokes the essence of this warm region.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D106

Huila 85% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

Huila 85% is characterized by its ﬂ oral aroma with acid notes that blend deliciously with the fruity ﬂ avor and delicate cocoa notes.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D122

San Martin 72% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

This chocolate embodies a strong cocoa ﬂ avor, a perfect balance of bitter notes and a subtle sweet tone. Fruity notes, slight acidity and citric ﬂ avors attribute to the unmistakable character of this dark chocolate as it melts easily in the mouth, fostering an exquisite creamy mild sensation. A pleasure for the senses.

San Martin cocoa is cultivated near the rainforest of Pomabamba in Peru. This award-winning cocoa growing region produces chocolate with fruity notes, subtle acid and citric ﬂ avors that contribute to its unique personality.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D108

Santander 65% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

Santander 65% is a fruity ﬂ avored chocolate with a good bitter-sweet balance and spicy, woody notes.

Santander cocoa is cultivated in the Andes mountain range and the cocoa that’s developed in this region has a delicate aroma, with sweet and acidic notes. It is known for its exotic combination of fruity, herbal and spicy ﬂ avors that complement the intensity of the cocoa.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D109

Santander 85% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

Santander 85% is chocolate with a defi ned Colombian Fino de Aroma cocoa aroma with a predominant mild cocoa fl avor, fruit notes and a mild level of acidity as a perfect accompaniment for the chocolate fl avor.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D102

Tumaco 65% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

Tumaco 65% has a delightfully balanced bittersweet fl avor with defi ned cocoa notes, ideal for those who seek a balance of fl avor and aroma in their chocolate.

Tumaco, in the tropical forests of the Pacifi c Coast, is known for its delightfully balanced fl avor with subtle fruity and fl oral notes, defi ned cocoa notes, and a hint of acidity. Experts defi ne Tumaco’s chocolate as a product with exquisite character with a defi ned aroma and taste, typical of Colombian cocoa, that gives the ultimate expression in Extra Dark Chocolates.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D103

Tumaco 85% LUKER 1906 SINGLE ORIGIN CHOCOLATE

DESCRIPTION:

Tumaco 85% is a chocolate of exquisite character with a defi ned aroma, typical of Colombian cocoa. A vigorous bitter fl avor and a subtle sweetness combined with fl oral and fruity notes to give the ultimate expression in extra dark chocolates.

APPLICATIONS: DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 4/5.5 lb Bags Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK W207

Nevado 35% CASALUKER CACAO BLEND

DESCRIPTION:

Nevado 35% embodies the exotic color and exquisite ﬂ avor of chocolate made with 100% natural cocoa butter. Marked milky notes and mild cocoa notes typical of natural cocoa butter. It stands out for its high ﬂ uidity and its melt-in-the-mouth quality.

The meticulous selection of ingredients is deﬁ nitive in achieving the unique sensorial experience characteristic to the chocolate of Luker Cacao. Luker selects the best Cacao Fino de Aroma beans from Colombia and Ecuador and uses 100% cocoa butter and natural vanilla in their couvertures.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45˚C (113˚F)

26˚C 29˚C (78.8˚F) (84.2˚F)

MELT DROP WORK CODE: LUK M206

Claro de Luna 37% CASALUKER CACAO BLEND

DESCRIPTION:

Recognized for its typical light color and milky vanilla aroma, Claro de Luna 37% has a mild cocoa ﬂ avor with sweet notes and a touch of vanilla. Its smooth texture melts in the mouth easily.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45-50˚C (113-122˚F)

28˚C 31˚C (82.4˚F) (87.8˚F)

MELT DROP WORK CODE: LUK M204

Noche 40% CASALUKER CACAO BLEND

DESCRIPTION:

Pleasant milky notes, dark in color and with a deﬁ ned chocolate ﬂ avor. The acidity of the chocolate and the creamy-milk notes in Noche 40% complement each other perfectly, making it smooth and balanced.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45-50˚C (113-122˚F)

28˚C 31˚C (82.4˚F) (87.8˚F)

MELT DROP WORK CODE: LUK D223

Sombra 54% CASALUKER CACAO BLEND

DESCRIPTION:

Sombra 54% is a mild chocolate with delicious fruity and chocolate notes. Its sweet ﬂ avor is accompanied by a delicate but deﬁ ned cocoa, fruit, citric and sweet notes. These come together with its creamy mild texture to create an explosion of sensations that delight and awaken the senses.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D201

Misterio 58% CASALUKER CACAO BLEND

DESCRIPTION:

Misterio 58% has a pronounced chocolate ﬂ avor with delightful sweet ﬂ oral tones. Smooth in texture and melts in the mouth quickly.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D203

Macondo 60% CASALUKER CACAO BLEND

DESCRIPTION:

Macondo 60% is a chocolate that seduces with its exotic fl avor and soft acidic tones that complement the cocoa’s fruitiness. Deli- cate fl avor with a fl uid texture, it has a good balance between the typical bitterness of cocoa and sweet tones.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D212

Maranta 61% CASALUKER CACAO BLEND

DESCRIPTION:

Maranta 61% is a chocolate with the seductive ﬂ avor of citric fruits and spices, with herbal notes and light acid tones that give it a good balance between sweet notes and typical chocolate ﬂ avors. A mild, creamy, delicate texture.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D209

Perla 64% CASALUKER CACAO BLEND

DESCRIPTION:

Perla 64% is a Fino de Aroma chocolate with a delicate balanced fl avor and characteristic mild texture. Its fl oral, sweet, roasted notes are accompanied by a mild acidity that give it the typical Fino de Aroma fl avor.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK CODE: LUK D217

Palenque 70% CASALUKER CACAO BLEND

DESCRIPTION:

Palenque 70% is a chocolate that is full of contrasts and that fi lls the palate with a mix of fl avors. The cocoa tones fl ood the senses with their aroma, strengthened by bitter-roasted notes that last and give it the typical robustness of cacaos from the north of the country. Special coffee notes, its unctuosity and fruity acidity give this great chocolate its fi nal touches.

APPLICATIONS:

DECORATIVE FILLINGS ENROBING MOLDING DECORATING DESSERTS FIGURES & GANACHES ü ü ü ü ü

SHELF LIFE FLUIDITY PACKAGING TEMPERING DIETARY TAGS 24 months SSSSS 1/22 lb Box Requires tempering. See crystallization SSSSS Very Fluid chart below. Natural, Kosher SSSSS Very Viscous

FLAVOR PROFILE: CRYSTALLIZATION CURVE:

45/55˚C (113-131˚F)

32˚C (89.6˚F)

29˚C (84.2˚F)

MELT DROP WORK NOTES & MORE WHERE TO FIND

Cacao Fino de Aroma

LUKER CHOCOLATE WORKS EXCLUSIVELY WITH CACAO FINO DE AROMA (FINE FLAVOR CACAO), A SPECIAL TYPE OF COCOA CLASSIFIED BY THE INTERNATIONAL COCOA ORGANIZATION (ICCO) FOR ITS FRUITY, FLOWERY, AND NUTTY MALT NOTES

76% OF CACAO FINO DE AROMA IS PRODUCED IN COLOMBIA, ECUADOR, PERÚ, AND VENEZUELA .

ONLY AROUND 8% OF THE WORLD’S CACAO IS FINO DE AROMA

MAIN "FINO DE AROMA" PRODUCING COUNTRIES

• Indonesia • Saint Lucia • Colombia

• Papua New Guinea • Grenada • Ecuador

• Dominican Republic • Trinidad and Tobago • Perú

• Jamaica • Costa Rica • Sao Tomé and Principe

• Dominica • Venezuela • Madagascar Types of Cocoa Tree s

FORESTERO A very common typical African cacao tree with an acidic and astringent fl avor.

TRINITARIO A hybrid between Forestero and Criollo. Fine fl avor cacao mainly grown in Colombia, Perú, Venezuela, and Ecuador.

CRIOLLO Very rare cocoa tree variety. Fine fl avor cocoa with a mild, aromatic fl avor. THE DIFFERENCE

Bulk Vs. Fino de Aroma Cacao

World Cocoa P roduction Genetic FINE FLAVOR CACAO CACAO ORIGIN Criollo and Trinitario are considered Fino de Aroma Fine flavor cacao is produced from and represent 8% of world cocoa production Criollo or Trinitario cacao tree varieties while Bulk Cacao comes from the Forestero tree variety.

Appearance & Taste

FLAVOR Floral, fruity, nutty, caramel and malt notes distinguish Cacao Fino de Aroma from bulk cacao varieties.

BULK CACAO Forestero is found mostly in Africa, Asia, and Brazil and represents 92% of world cocoa production.

Chemical EXTERNAL & COMPOSITION PHYSICAL TRAITS Theobromine, caffeine and aroma The shape of the pod and bean as well as the size and compound chemical analysis can color of the beans can indicate the type of cacao. indicate the cacao type. Forestero cacao is less rich in caffeine. MORE PROFITABLE CULTIVATION

Agroforestry Model

4 METERS

WOOD TREES 15 METERS

PLANTAIN TREES

3 METERS COCOA TREES

Sustainable Busine

AGROFORESTRY • Planting designs with controlled shade, distances between trees and planting densities. AFTER MORE THAN 50 YEARS OF RESEARCH, LUKER CHOCOLATE HAS EVOLVED THE • Pruning. COCOA-FARMING MODEL, MAKING IT SIX • Cultural methodology for diseases and pest control TIMES MORE PROFITABLE FOR THE FARMER in both cocoa and plantain trees. VS. A TRADITIONAL MODEL. • Aged plantation rehabilitation. Our agroforestry system is a mixed plantation model including wood, plantain or other fruit trees, and the main product, cocoa. ithin this model, we promote a THE HIGHEST STANDARDS support system where every plantation receives benefits from the others and the cocoa growing families are Luker Chocolate products are manufactured using the provided with short, mid and long term income. latest generation equipment to guarantee the highest standards in protecting the aroma and flavor of the cocoa. OUR ADAPTIVE They are HACCP, ISO, BASC (business alliance secure RESEARCH INCLUDES: commerce) and Kosher certified.

• Tree evaluation according to their genetic and agronomical characteristics, and ecological adaptability.

• Grafting procedures. KOSHER CERTIFICATION