Seasonal Chocolate Creations: Artisan Recipes with Luker Chocolate Couvertures
February marks a season of indulgence and new beginnings in the chocolate world. With Valentine’s Day in full swing and Easter on the horizon, artisan chocolate makers have the perfect opportunity to craft limited-edition confections using premium couverture chocolate.
Whether creating heart-shaped bonbons, floral-infused truffles, or elegant Easter eggs, Luker Chocolate’s sustainable, high-quality couvertures ensure exceptional flavour and a smooth finish to your creations. Below, we share three innovative recipes to set your seasonal collection apart.
1. Passionfruit & Dark Chocolate Bonbons (Perfect for Valentine’s Day Specials)
Luker Chocolate Couverture: Tumaco 65% Dark Chocolate
💡 Why it works: The deep cocoa notes of Tumaco’s single-origin dark chocolate pair beautifully with the bright acidity of passionfruit, creating a well-balanced bonbon that excites the palate.
Ingredients (Yields ~30 bonbons)
For the dark chocolate shell:
For the passionfruit ganache filling:
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200g passionfruit purée (fresh or frozen, strained)
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250g Luker Chocolate Tumaco 65% Dark Couverture, finely chopped
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40g unsalted butter, softened
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50g honey or glucose syrup
Preparation
Step 1: Temper the Dark Chocolate for the Shell
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Melt 500g Tumaco 65% couverture in a bain-marie or microwave in short bursts until it reaches 45-50°C.
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Cool it down by adding seed chocolate (unmelted chopped couverture) and stirring constantly until it reaches 28-29°C.
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Reheat slightly to 31-32°C to maintain the perfect working temperature for moulding bonbons.
💡 Tip: Ensure your chocolate mould is completely dry and polished for a flawless, glossy finish.
Step 2: Create the Passionfruit Ganache
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Heat the passionfruit purée and honey until it reaches 50°C.
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Pour the warm mixture over the chopped Tumaco 65% couverture and stir until smooth.
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Add the butter and blend using an immersion blender for a silky texture.
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Let it cool to 28°C before piping into molds.
Step 3: Assemble the Bonbons
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Pour tempered Tumaco 65% chocolate into the mould, tapping to remove air bubbles.
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Flip the mould over to create a thin shell, scraping off excess chocolate.
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Pipe the passionfruit ganache into each cavity, leaving space for sealing.
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Once set, seal the bonbons with more tempered chocolate and let them crystallise.
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Unmold carefully and decorate with edible gold dust for a premium touch.
💡 Business Tip: Sell these in luxurious Valentine’s Day gift boxes with gold accents to highlight their premium nature.
2. Raspberry & Rose White Chocolate Bars (Welcoming Early Spring Flavours)
Luker Chocolate Couverture: Nevado 36% White Chocolate
💡 Why it works: Nevado’s creamy, milky profile complements the tartness of freeze-dried raspberries and the delicate floral notes of rose, creating a sophisticated artisan bar.
Ingredients (Yields 10 bars)
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10g freeze-dried raspberries, crushed
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5g edible rose petals
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2g rose extract or rosewater (optional)
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50g toasted pistachios (optional for texture)
Preparation
Step 1: Temper the White Chocolate
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Melt 500g Nevado 36% white couverture to 40-45°C.
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Cool to 26-27°C by stirring in chopped seed chocolate.
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Reheat gently to 28-29°C to ensure a perfect temper.
💡 Tip: White chocolate is more sensitive to overheating, so work carefully to avoid separation.
Step 2: Assemble the Bars
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Pour tempered Nevado 36% chocolate into bar moulds.
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Sprinkle crushed raspberries, edible rose petals, and toasted pistachios on top.
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Let the bars set at room temperature or refrigerate for 10 minutes before unmolding.
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Package in floral-themed wrappers for a romantic springtime feel.
3. Caramelised Hazelnut & Milk Chocolate Easter Eggs (Easter Pre-Orders & Gifting)
Luker Chocolate Couverture: Noche 40% Milk Chocolate
💡 Why it works: The smooth, caramel-like profile of Noche 40% enhances the crunch and sweetness of caramelised hazelnuts, making these Easter eggs irresistible.
Ingredients (Yields 5 large Easter eggs)
For the shell:
For the filling:
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200g caramelised hazelnuts, finely chopped
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150g Luker Chocolate Noche 40%, melted
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50g hazelnut paste (optional)
Preparation
Step 1: Temper the Milk Chocolate
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Melt Noche 40% couverture to 45°C.
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Cool it to 27-28°C by stirring in seed chocolate.
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Reheat to 30-31°C for a perfect glossy finish.
Step 2: Create the Easter Egg Shell
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Pour tempered milk chocolate into Easter egg moulds and rotate to coat evenly.
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Let the first layer set, then add a second layer for extra strength.
💡 Tip: Refrigerate the moulds upside down for even thickness.
Step 3: Prepare the Hazelnut Filling
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Mix chopped caramelised hazelnuts with melted Noche 40% couverture.
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Optionally, add hazelnut paste for a praline-style filling.
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Fill one half of the Easter egg, then seal with the second half using tempered chocolate.
Step 4: Decorate & Package
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Hand-paint with coloured cocoa butter for a unique look.
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Wrap in artisan-style packaging with ribbons for luxury gifting.
💡 Business Tip: Offer pre-orders and customisable Easter eggs for corporate gifting campaigns.
This season, artisan chocolate makers can set themselves apart with innovative limited-edition confections using Luker Chocolate couvertures. Whether for Valentine’s Day, spring, or Easter, these recipes allow for premium, handcrafted creations that tell a story of quality and sustainability.
Want to explore the best chocolate couverture for your creations? Our whole portfolio is available in our online shop.
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