Luker Chocolate launches new Caramelo 33%, caramel chocolate couverture. Crafted at origin, the new caramel chocolate combines Luker’s signature Cacao Fino de Aroma and sustainability practices with one of the most popular confectionery flavours in the world.
Navigate this content menu and find answers to your questions:
- What is caramel chocolate?
- Caramel indulgence ‘the Luker way’
- A flavour set in nostalgia.
- Caramelo’s endless confectionery applications.
Dazzling dairy flavour perfectly balanced with some sweet tones, formidable caramel notes
What is caramel chocolate?
When discussing chocolate vs. caramel, most will define chocolate as a food made from roasted cocoa beans. In comparison, caramel is a smooth, chewy confection as a result of heating a range of sugars. But what if we were to combine the two?
After experimenting with Luker’s Cacao Fino de Aroma flavour profile and caramelisation levels of sugar and milk, we are pleased to introduce our latest offering and the first product within Luker’s new “Sensación” indulgent line, Caramelo 33%. The chocolate couverture has a delicious caramel flavour, using caramelised milk to create a classic yet sweet balance, followed by a velvety smooth finish. All inspired by the traditional caramel-like treats found in different regions of Colombia like “arequipe” and “manjar blanco”.
Caramel indulgence ‘the Luker way’
As Luker continues to work with challenger chocolate brands across the world to create products using the finest quality cocoa, like the wider portfolio, Caramelo 33% is crafted at origin and fully sustainable. Not only is the couverture an opportunity for us to continue collaborating with farmers to grow cocoa and protect the environment, but we can support clients to meet the wider consumer demand for nostalgic and flavours.
Caramelo 33% is a chocolate couverture that creates a feeling of familiarity for the consumer. However, it also presents a perfect canvas for brands and chocolatiers looking to create new and exciting flavour combinations or textures in confectionery, snacking, baking and even hot chocolate (a Colombian favourite).
Caramelo 33% chocolate couverture disks
A flavour set in nostalgia
Consumers are increasingly seeking more indulgent experiences that evoke positive emotions. Particularly when it comes to consumer snacking choices, often opting for decadent treats made with the best ingredients. According to Marketrearch.com, chocolate soared as a pandemic comfort food given the increased levels of stress. In response to this behaviour, caramel remained one of the top three flavours in confectionery over the last five years according to (Innova Market Insights), with its familiar and nostalgic taste resonating with consumers of all ages.
In unison, consumers are also becoming more environmentally conscious, actively looking for brands with a commitment to sustainability. With Luker’s expertise and transparent value chain, this is an ideal opportunity for artisanal chocolatiers, brand owners and small manufacturers to explore new production creations with Caramelo 33%.
Caramelo’s endless confectionery applications
Caramelo 33% ‘s delicate balance of cocoa and caramelised milk leaves us with a smooth, milky and intense caramel sensory profile. An ideal chocolate couverture for everyday indulgent creations, or as a smooth base flavour for those who want to experiment with more sophisticated flavour pairings.
As described by Luker’s product development team, as base chocolate, Caramelo 33% is an incredibly versatile canvas for many delicious creations. Its creamy texture can be the perfect vessel to adopt new flavours such as hazelnut or sea salt, leading to more adventurous chocolate creations such as the flawless consumer favourite – salted caramel. It’s also superb for panning a crunchy centre like cashews or cocoa nibs or pairing with spicy and exotic flavours like chai.
In baking, this indulgent couverture can be used to elevate chocolate recipes with a caramel twist – think caramel brownies and caramel chocolate cannolis. When it comes to decorations, shavings of Caramelo are the perfect luxurious finishing touch atop any cake, cookie or patisserie creation.
With a similar crystallisation curve to that of milk chocolate, Caramelo 33% is easy to temper and stabilise, meaning it’s a great choice for enrobing cakes, truffles, biscuits and more. For a glossy satin finish and hard snap, melt the couverture between 40-45°C, cool to 27-28°C and mould it into a chocolate delight at 29-30°C.
Feeling inspired to experiment with the new Caramelo 33% chocolate couverture? Contact the team today to find out more and future plans for Luker’s Sensación’ line of indulgent chocolate couvertures. Caramelo 33% is available for purchase worldwide and direct purchase online in the UK.