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Casaluker, a family-owned manufacturer of fine chocolate couvertures, is based in Bogota, Colombia, a country geographically privileged for the cultivation of cacoa. Established in 1906, they are one of the world's largest producers of chocolates made exclusively from fine flavor cacao beans of the Trinitario variety. Only 8% of the world cocoa production is Fino de Aroma and 76% of it produced in the world is grown in Colombia, Ecuador, Venezuela and Peru. Cacao Fine de Aroma is distinguished by its aromas and its fruity and flowery flavor with nutty malt notes.

CasaLuker, as part of its mission for environmental sustainability and the social, economic and environmental development of the cocoa growing communities, is a member entity of the World Cocoa Foundation WCF.

CACAO FINO DE AROMA
Fruity and flowery aromas and flavor with nutty malt notes. This is the characteristic flavor of Cacao Fino de Aroma that distinguishes it from other cocoas in the world.

The Fino de Aroma denomination is an International Cocoa Organization (ICCO)* classification, which describes an exquisite aroma and flavor. Around 8% of the cocoa produced in the world is Cacao Fino de Aroma. 76% of Cacao Fino de Aroma produced in the world is grown in Colombia, Ecuador, Venezuela and Peru.

Click here to view the Cacao Fino de Aroma Map
PRODUCTS


  • Luker Cacao


    Luker 1906


    Luker Maracas


  • Luker Products


    Luker Retail


CRIOLLO & TRINITARTIO COCOAS
Cacao Fino de Aroma comes from criollo and trinitarian varieties, which are different, in aroma and flavor, from common cocoas which derive from forastero varieties.

Trinitarian cocoas -highly sought after around the world- are Fino de Aroma, aromatic and mild in flavor. The trinitario variety is the result of cross between the criollo and forastero varieties and is produced mainly in Colombia, Ecuador, Peru and Venezuela.

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Forastero cocoa is the most common in the world; it is resistant to climate changes and has an acidic astringent flavor. It is the main variety grown in Africa.

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THE AROMA AND FLAVOR OF CHOCOLATE

The special aroma and flavor of cocoa do not only stem from the type of cocoa -forastero, trinitarian or criollo- but also from soil composition, climatic conditions, and primarily, the work of the cocoa artisan - the cocoa grower.

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The four fundamental factors that ensure the special chocolate aroma and flavor are fermentation, drying, roasting and conching. Fermentation and drying are undertaken by farmers on the farms; and - the final touch that defines the organoleptic profile of each product - roasting and conching, take place in the production plant.

Thanks to its close relationship with the cocoa growers and its training programs, CasaLuker is able to control these factors, offering its customers the best flavor.

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GRANJALUKER
In 1962, CasaLuker created Granja Luker, one of the few research centers for cocoa in the world. The staff at the center work to modernize production technology and conservation techniques for Cacao Fino de Aroma, to ensure benefits for the farmers who rely on the crop as their livelihood, and to guarantee the best quality for our clients.

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CASA LUKER TRAINING MODEL
BETTER COCOA AND PRODUCTIVITY: HIGHER INCOME FOR THE FARMERS
In the Luker Farm we develop and promote profitable cocoa models through our training courses. Our cocoa models ensures and increases the income of the farmer and have an impact on their life quality. Our agroforestry model, cocoa - banana - fruit - timber, and our training program for harvesting and post harvesting, guarantees the farmer's incomes in the short and long-term family cocoa. Granja Luker was created with the objective of creating a center to promote the cocoa harvesting in the country among small producers. Today we educate more than 700 people annually.

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VIDEOS & RECIPES


  • Fino de Aroma - Sur de Bolivar


    Through the Arauca River


    Jungles, Rivers and Capybaras


  • Necocli Stories - A Better Future


    Fino de Aroma Stories


    Necocli Project
  • Chocolate Caramel Mango Passion Palet Coffee-Chocolate Tablets Tumaco 65% Mousse Entremet


    Chocolate Caramel Mango Passion Palet


    Coffee-Chocolate Tablets


    Tumaco 65% Mousse Entremet
  • Mudslide Entremet Ginger and Yuzu Frangipane Misterio 58% Chocolate Coconut Budino


    Mudslide Entremet


    Ginger and Yuzu Frangipane


    Misterio 58% Chocolate Coconut Budino
  • Lime Coconut & White Chocolate Entremet Zuppa Inglese White Chocolate Raspberry Entremet


    Lime Coconut & White Chocolate Entremet


    Zuppa Inglese


    White Chocolate Raspberry Entremet
  • Chocolate Espresso Pave Nevado Cluster Bar Chocolate Cupcakes


    Chocolate Espresso Pave


    Nevado Cluster Bar


    Chocolate Cupcakes
THE LUKER WAY

What is The Luker Way?
It is the connection we have with our partners; it's our relationship with the farmers (our suppliers), the environment, our employees, the clients and with society at large. We believe in sharing opportunities, knowledge, training and technology, and we work together to produce the best Cacao Fino de Aroma. the world is grown in Colombia, Ecuador, Venezuela and Peru.

Click here to learn more about The Luker Way

HOW TO TEMPER CHOCOLATE

Tempered chocolate is the secret to professional-looking chocolate candies! Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. Chocolate that is simply melted and not tempered tends to be soft or sticky at room temperature, and can also have gray or white streaks or spots. Tempering is the solution to avoiding these common problems and to producing beautiful, delicious chocolate candies.

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  • Melt 3/4 of the chocolate to a temperature of 45° - 50°C / 113°F - 122°F
  • Cool the chocolate to around 30°C / 86°F for better crystallization
  • Put the cooled chocolate back in the bowl with the other chocolate still at 50°C / 122°F
  • Mix well - you have tempered chocolate!

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ON THE ROAD WITH CASALUKER


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