All About Colombia & Granja Luker...

Casa Luker – A Chefs perspective 

By Chris Burt

I pull the Tumaco 65% parfait out of the mould, cut the Dorado brownie and make the Santander 85% hot chocolate.  Blow torch an Auraca tart, then we ready to assemble.  Just sprinkle with the nibs, couple of nasturtiums from the garden.

That completes my tasting plate of Luker Chocolate.

Smart chefs are beginning to learn about Casa Luker.  Their single estate 100% origin chocolate is grown and prepared in Colombia.  Their ethos and support toward local farmers is exemplary.  Their products are a genuine competitor that can stand tall and proud against the more famous couverture producers.

Why was I tempted to use Luker as opposed to the “others”?  That, I have to credit to Vicky Endersen, former pastry chef and the girl now catapulting MSK Ingredients from their depot and training facility in Chesterfield to an international must-have supplier for chefs across the world.  MSK are the sole UK distributors of Casa Luker, and I was invited along for a chocolate tasting day.

Getting to grips with a new ingredient can sometimes be a challenge for a chef.  Especially when you have your old favourites, and don’t feel the need to change.  From the first taste of Lukers ‘Fino de Aroma” chocolate, I knew that my preconceptions had been challenged.  This was a chocolate that stood out amongst its competitors like the Monserrate Church stands out over Bogota.  Proud and pure, steeped in history, made with love and dedication.

Vicky Endersen, or ‘Lady Luker’ as she is affectionately known suggested a trip to Colombia to visit Casa Luker, to meet their producers and farmers and follow the journey from bean to bar.

Skip forward a few months, and I find myself in misty, temperate, downtown Bogota.  Sampling some traditional arepas or corn pancakes with egg and avocado, we await our connecting flight to the heart of the chocolate country – Granja Luker.  Here lies the research and development hub of Casa Luker.

Ordering ingredients can sometimes be a very impersonal thing.  Engaging with produce is becoming more and more important to us chefs.  Understanding the processes, the origins and the people is key to understanding the ingredient.  And when we understand an ingredient fully, new inspirations arise.

A tour of the farm at Granja Luker is a sight to behold. Cacao trees carpet the floor, heavy with ripe pods, ready to be harvested. 

Years of scientific research, fabulous philosophies and great techniques all form part of the Luker heritage.  The company looks after its people, whether they are farmers, or distribution.  They believe in the well-being of all.  Luker grows all its own Cacao trees.  These are then given to the farmers.  Consistency for Luker, ease for the farmer.  It’s a win-win situation.  In an industry and an environment where we all too often hear how the corporates make their money and neglect their people, I know I can serve this chocolate 

with a clear conscience that it is fair for all. Our entourage of chocolatiers, chefs, distributors and bloggers are all in agreement.

As is said, ‘the proof is very much in the pudding’. So, what does Luker have that the others don’t?  I urge you, as a chef, to get a sample and see for yourself – you will not be disappointed.  For me, the complexity and depth of the flavours. The texture & mouthfeel. The dazzling array of earthy tones, backed up with tobacco & coffee notes.

This isn’t just the best chocolate I’ve ever used & tasted.  It is also the most ethical.  These days, providing support for the people who come under your ward is not just a breath of fresh air it’s a necessity.

Go Casa Luker.