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Some people ask me about Casa Luker and flavours, I like to work with there chocolate but this is personal.

For me the tree couvertures with character are the:Tumaco 85%, Huila 85% and the very best Santander 85%.

Its difficult to compare with other brands I'm working with such as Amano, Pacari, Valrhona, Felchlin,...

I like to make my own melange for enrobing my chocolates (bonbons) and so I do for the Santander 85% wich I take 2/3 Santander and 1/3 of Maca 62% Bresil, but again this is personal.

Just gif it a try and shoot as long you enjoying yourself.

Geert Vercruysse

With Francisco Javier Gomez - Gerente Negocios Internacionales of Casa Luker Colombia

Code

Name

Flavour description

D201

MISTERIO

Pronounced chocolate flavour with delightful sweet floral tones. Smooth in texture, melts in the mouth quickly.

D202

SELVA

The sweet tones in the chocolate harmonize perfectly with the delicate flavour of the cocoa. Smoothe with sweet fruity and citric notes and a hint of nuttiness.

D203

MACONDO

A chocolate that seduces with its exotic flavour and soft acidic tones that complement the cocoas fruitiness. Delicate flavour with a fluid texture, a good balance between the typical bitterness of cocoa and sweet tones.

M204

NOCHE

With pleasant milky notes, dark in color and with a defined chocolate flavour. The acidity of the chocolate and the creamy-milk notes in Noche complement each other perfectly. Smooth and balanced.

M205

ANDINA

Balanced chocolate with a good cocoa aroma, pleasant milky notes and sweet caramel-like tones. Mild chocolate flavour that lasts and a smooth texture that melts in the mouth.

M206

CLARO DE LUNA

Recognized for its typical light colour and milky vanilla aroma. Mild cocoa flavour, with sweet notes and a touch of vanilla. Smooth texture melts in the mouth easily.

New

AVENTURA

Creamy chocolate, light in colour with a mild chocolate flavour and pronounces milky sweet notes and a touch of caramel. Smooth texture that melts in the mouth quickly. Ideal for products catered for children.

W207

NEVADO

Embodies the exotic colour and escuisite flavour 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 fluidity and its melt-in-the-mouth quality.

Code

Name

Flavour description

D101

Dark Tumaco Origin 53%

Delicate flavour and aroma with delicate fruity and floral notes, and a subtle hint of bitterness that makes it ideal for those who enjoy mild chocolates.

D102

Dark Tumaco Origin 65%

Delightfully balanced bittersweet flavour with defined cocoa notes, ideal for those who seek a balance of flavour and aroma in their chocolate.

D103

Extra Dark Tumaco Origin 85%

A chocolate of exquisite character with a defined aroma, typicalof Colombian cocoa. A vigorous bitter flavour and a subtle sweetness combined with floral and fruity notes to give the ultimate expression in Dark Chocolates.

D104

Dark Huila Origin 53%

An exotic chocolate with a mild aroma and fruit candy flavour, with fruity, floral and acid notes associated to fruits of the forest.

D105

Dark Huila Origin 65%

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

D106

Extra Dark Huila Origin 85%

Huila 85% is characterised by its floral aroma with acid notes that blend deliciously with the fruity flavour and delicate cocoa notes.

D107

Dark Santander Origin 53%

A chocolate that leaves long-lasting sweet notes and spicy, woody flavours in the mouth.

D108

Dark Santander Origin 65%

A fruity flavoured chocolate with a good bitter-sweet balance and spicy, woody notes.

D109

Extra Dark Santander Origin 85%

A chocolate with a defined Colombian FINO DE AROMA cocoa aroma with a predominant mild cocoa flavour, fruit notes and a mild level of acidity as a perfect accompaniment for the chocolate flavour.

I really enjoy creating new truffles and other desserts and have had two local restaurants use my recipes (for chocolate polenta cake for their special New Years Eve dinner, and my Tiramousse). I publish all of my recipes on my website:

http://soulhealing.com/choco.htm

and invite you all to view them. Among the truffle recipes, so many are outstanding: the passionfruit, jasmine, black cherry, and pecan to mention a few.

Enjoy!

i need to import some good compound chocolate in india if you or anyone can suggest me.please email me ali@symcosales.com.

thank you.

I've created a Google custom search engine for chocolate blogs, with a few other sites included that also have writer opinion/discussion. Of course TCL is included, along with 70%, plus a couple of review database sites which are not strictly blogs. The idea is to compile review/opinion sites, and general chocolate blogs.

We used to have a list of chocolate blogs here on TCL, don't know what became of that project, but this is a way to search all blogs at once, in case you want to find out what everyone and their mother is saying about Domori Javablond or Venchi absinthe, or just some general chocolate search terms.

This search engine is available on The Chocolate Note , or you can add the search to your own blog or site, and you can also just use this engine's Google home page here , (where of course there will be some ads.)

I know Clay has created a custom search for use here on TCL, and that has to do with all chocolate web. Curious to know if anyone else has some interesting custom chocolate searches they are using also.