Consistent lots
Traceability to the farm and a technical sheet for every product, so a new commis gets the same result as the chef who wrote the recipe.
Foodservice · Restaurants & hotel groups
Chocolate for Restaurants
A dessert menu is only as repeatable as the chocolate behind it.
Franceschi supplies restaurants, hotel groups and multi-site operators with Venezuelan chocolate and cocoa ingredients produced from our own harvest — so the ganache you signed off in service week one behaves identically in month nine.
What kitchens get
What restaurant and hotel kitchens get.
The full range
Milk chocolate 43%, dark milk chocolate 49%, dark chocolate at 55%, 60%, 70% and an 80% Limited Edition, and cocoa powder for baking and beverages.
Volume pricing and recurring supply
Agreements for menus that stay on the card, with production planned against your calendar rather than ours.
Pallet and LTL delivery
With a dedicated account contact who knows your sites and your dock constraints.
Trial before the group commits. A Discovery Kit at 50% off lets the pastry team evaluate the range under real service conditions before a multi-site decision is made. One per customer.
Ordering
Up to 110 lb (50 kg) runs through the online store. Above 110 lb (50 kg), Bulk Orders sets pricing, delivery and a recurring schedule.