Chocolate Aliments Inc. is a proudly a Canadian company supplying single origin chocolate and cacao products from South America. With over 20 years’ experience, Chocolate Aliments strives to deliver premium products to the Canadian market, allowing customers to experience the uniqueness of CasaLuker’s ethically grown & sourced materials.

Through a strong partnership built on trust and transparency between Chocolate Aliments Inc. and CasaLuker, we are able to promote direct trade, whereby all our products can be traced back to the cacao tree they originated from.

CHOCOLATE ALIMENTS

We are SA Chocolate Aliments, the official distributor of CasaLuker’s

Cacao Fino de Aroma chocolate products for professionals in Canada.

MEET OUR TEAM

Terry Tyson

Terry began working in the chocolate industry as the sales manager for Northleaf Foods in 1996. Over the years he has developed extensive knowledge of the industrial chocolate sector. He founded SA Chocolate Aliments 3 years ago to represent CasaLuker’s Cacao Fino de Aroma chocolates in the Canadian market, to offer a new alternative with differentiated flavour, traceability and sustainability for the cocoa farmers.

Jay Sheere

Jay has worked in the chocolate industry since 1989 when he began exporting finished chocolate from Canada to Japan. For over 30 years his experience has allowed him to develop a breadth of knowledge of all facets of the industry from production to distribution. In 1996 Jay began manufacturing chocolate at his own plant and shortly after, began directly importing and distributing Belcolade Belgian Chocolate in Western Canada with Terry managing sales. In 2019 Jay joined Terry again at Chocolate Aliments with a focus on expanding Luker Chocolate’s market in Canada.

LUKER CHOCOLATE PRODUCTS

Perú 72% Dark chocolate couverture

Palenque 70% Dark Chocolate Couverture

Erythritol & Stevia 70% sugar free dark chocolate

Chocolate Oat M!lk 43% con Erythritol & Stevia

Perú 72% Dark chocolate couverture

Palenque 70% Dark Chocolate Couverture

Erythritol & Stevia 70% sugar free dark chocolate

Chocolate Oat M!lk 43% con Erythritol & Stevia

CasaLuker is a family-owned enterprise founded in 1906 well known locally for producing drinking chocolate made from 100% cocoa mass for more than 110 years.

Since 2010 CasaLuker started looking into producing premium chocolate covertures and exporting them to attend the food service market. For the entire international portfolio they only use cocoa beans from Fino de Aroma growing regions in South America.

THE LUKER WAY is CasaLuker’s own perspective of sustainability, and consists in the connection they have with farmers, the environment, employees, clients and society at large. They believe in sharing opportunities, technology and the fantastic knowledge behind cocoa growing.

In 1962 CasaLuker founded GRANJA LUKER, one of the few cocoa research centres in the world. It has allowed them to develop an education and training model to provide the farmers with the necessary knowledge to build profitable cocoa farms that will have a great impact on their quality of life. More than 700 people are trained every year and more than 30,000 over the past 50 years.

CasaLuker is committed and works with more than 45 cocoa producing associations, supporting them financially and guaranteeing the sale of their product. More than 7,500 families benefited.

KNOW MORE

FROM COCOA TO CHOCOLATE

COCOA POD

A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called “baba de cacao” in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

COCOA BEANS

Cocoa bean is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.

FERMENTATION

The fermentation process involves removing the cocoa bean from its pod together with its pulp. This is then placed in wooden boxes and exposed to micro-organisms naturally present in the environment.

DRYING

Drying is a gradual process undertaken in the field by the grower. The beans are exposed to sunlight for several days in order to reduce their water content from 55% to 7% and to eliminate some of the acids naturally present in cocoa. A good drying process is essential if mould and fungus are to be avoided and to guarantee a good flavour.

ROASTING

The cocoa beans are roasted in the production plant, in a process where by the cocoa nibs are exposed to very high temperatures which will mould their flavour and develop the aroma and flavour of the final chocolate product. At this point, the sensorial properties can be modified, intensified and defined.

CONCHING

This fundamental process is undertaken in the production plant and it is responsible for the final touches in terms of the flavour of the chocolate. Acids, present in the cocoa, are eliminated and the flavour of the recipe and chocolate texture are nicely rounded.

CHOCOLATE

CACAO FINO DE AROMA

All CasaLuker chocolates are made from Criollo and Trinitarian varieties that are considered ‘Fino de Aroma’. The Fino de Aroma denomination is an International Cocoa Organization (ICCO)* classification, which describes an exquisite aroma and flavour. 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.

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

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