Skip to main content

Food Excellence Provider supplies a curated selection of premium chocolate tailored to luxury yacht operations.

Our range includes fine pralines, single-origin couvertures and specialty creations sourced from trusted European producers, ensuring consistent quality, controlled origin and full traceability. Products are prepared and packed to professional standards, with precise portioning and protective packaging for optimal onboard storage. Seasonal assortments and bespoke selections are available upon request to meet specific menu requirements. Reliable sourcing.

Consistent quality. Professional standards.

Category

Categories

 
 
Equinoxe Lait hazelnuts and almonds coated in milk chocolate
 Patisserie

Equinoxe Lait hazelnuts and almonds coated in milk chocolate

  • Packaging
    gift box 50 g
  • Brand
    Valrhona
− +
 
 
Equinoxe Orange orange peel cubes coated in dark chocolate
 Patisserie

Equinoxe Orange orange peel cubes coated in dark chocolate

  • Packaging
    gift box 60 g
  • Brand
    Valrhona
− +
 
 
70 g bars each – Tasting collection gift box 6 bars (Tulakalum, Guanaja, Manjari, Bahibe, Jivara, Dulcey)
 Patisserie

70 g bars each – Tasting collection gift box 6 bars (Tulakalum, Guanaja, Manjari, Bahibe, Jivara, Dulcey)

  • Packaging
    gift box 420 g
  • Brand
    Valrhona
− +
 
 
Vanilla
 Patisserie

Vanilla

  • Packaging
    125 g
  • Origin
    Madagascar
  • Brand
    Norohy
  • Attributes
    16/23 Organic
− +
 
 
Vanilla
 Patisserie

Vanilla

  • Packaging
    250 g
  • Origin
    Madagascar
  • Brand
    Norohy
  • Attributes
    16/23 Organic
− +
 
 
Puff Pastry Dough
 Backery

Puff Pastry Dough

  • Box WeightBox Weight
    10x1 kg
  • Baking TimeBaking Time
    22 min
  • Backing TemperatureBacking Temperature
    200 °C
  • DimensionsDimensions
    38x55cm
− +
 
 
King B. Glazed Apricot Cornetto
 Backery

King B. Glazed Apricot Cornetto

  • WeightWeight
    105 gr
  • PiecesPieces
    50 pcs
  • Baking TimeBaking Time
    20-24 min
  • Backing TemperatureBacking Temperature
    175°C
− +
 
 
Opalys 33% white chocolate square
 Patisserie

Opalys 33% white chocolate square

  • Packaging
    50 x 50 mm
  • Brand
    Chocolatree
− +
 
 
Guanaja 70% chocolate triangle
 Patisserie

Guanaja 70% chocolate triangle

  • Packaging
    50 x 50 mm
  • Brand
    Chocolatree
− +
 
 
Dulcey 35% chocolate triangle
 Patisserie

Dulcey 35% chocolate triangle

  • Packaging
    50 x 50 mm
  • Brand
    Chocolatree
− +