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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

 
  • Latest
Green colour spray
Patisserie

Green colour spray

  • Packaging
    400 ml
  • Brand
    Chocolatree
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  • Latest
Tray of Puff Pastry Patterns
Backery

Tray of Puff Pastry Patterns

  • WeightWeight
    gr
  • Box WeightBox Weight
    1.5
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  • Latest
Sour cherry (Amarena)
Patisserie

Sour cherry (Amarena)

  • Packaging
    1 kg
  • Brand
    Caraman
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  • Latest
Maxi Apple Tart
Backery

Maxi Apple Tart

  • WeightWeight
    2000 gr
  • Defrosting TimeDefrosting Time
    2-3 h
  • DimensionsDimensions
    28x36cm
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  • Latest
Catalyst + silicone free mold soft
Patisserie

Catalyst + silicone free mold soft

  • Packaging
    1,1 kg
  • Brand
    Sosa
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  • Latest
Gellan Gum
Patisserie

Gellan Gum

  • Packaging
    500 g
  • Brand
    Sosa
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  • Latest
Vegan Charcoal Cornetto
Backery

Vegan Charcoal Cornetto

  • WeightWeight
    65 gr
  • PiecesPieces
    45 pcs
  • Baking TimeBaking Time
    20-22 min
  • Backing TemperatureBacking Temperature
    175°C
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  • Latest
Baguette
Backery

Baguette

  • WeightWeight
    150 gr
  • PiecesPieces
    27 pcs
  • Baking TimeBaking Time
    10-12 min
  • Backing TemperatureBacking Temperature
    220 °C
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  • Latest
Maltodextrin 12DE powder
Patisserie

Maltodextrin 12DE powder

  • Packaging
    500 g
  • Brand
    Sosa
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  • Latest
Cocoa and Chocolate Muffin
Backery

Cocoa and Chocolate Muffin

  • WeightWeight
    85 gr
  • PiecesPieces
    20 pcs
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