A material, not a finished product
Morocco has a deep pastry tradition and a professional trade that buys ingredients rather than packaged bars: chocolate by the kilo for moulding and coating, coated nuts, pistachio cream and kadayif paste. The buyer here reads a specification, not a wrapper.
That changes the shape of a useful quotation. Cocoa percentage, fat type, whether the line is real chocolate or a compound coating, the carton weight and the behaviour of the line at ambient temperature are what decide the order.
Real chocolate or compound
The two are not interchangeable and they are not priced the same. A compound coating tolerates heat and an unrefrigerated counter better and costs less; real chocolate behaves differently in the mould and on the palate.
The offer states per line which it is, plainly, because the choice determines both the price and how the finished item must be described on the label. The chocolate or compound article goes through the difference.
The fillings the trade asks for
Alongside the chocolate itself: pistachio cream in jars and in bulk, kadayif paste for the crunch, and coated nuts and fruit centres for trays and boxes. A pastry house that makes its own pistachio bar buys the cream and the paste, not the finished bar.
Bulk pistachio, nuts and dried fruit sit outside the core range and are bought in on request and loaded in the same container when the list calls for them.
Who fills a container
A single pastry house rarely fills one. The usual buyer for these lines in Morocco is the food distributor or the wholesaler that supplies pastry shops, chocolatiers and hotel kitchens, and that consolidates chocolate, dragées and Turkish delight into the same shipment.
The unit of sale is one full container, mixed across as many lines as you like, with the minimum per line stated in the offer.
What the specification has to say
Two cartons can carry the same words and behave differently in the mould. What separates them sits in the technical data sheet: cocoa solids, fat composition, viscosity and the recommended working temperature, along with shelf life and storage.
We are the manufacturer, and we do not invent any of it. The data sheet is issued per product with the quotation and the label content is built from it; where a line is a compound coating rather than chocolate, the offer says so in plain words rather than leaving it to the buyer to discover in the tempering machine.
Storage and season
Chocolate and chocolate-coated lines are quoted in a reefer for the warm months; jars, pastes and dry confectionery travel in a dry container, and both can share the same shipment.
Storage conditions and shelf life come from our technical data sheet, per line, and are issued with the quotation rather than promised in general terms.
What to send
The lines, the format, the quantity and the port; the offer adds the specification and the case weight for each line.
The references from the chocolate page, the dragée page and the Turkish delight page, the quantity per line, the port, Casablanca or Tanger Med, and whether any line carries your own brand. The written offer follows within two working days and the label content prepared in Arabic or French; the samples page explains how to taste the lines first.
Do you supply chocolate by the kilo?
Yes, in cartons for moulding and coating: milk, dark and white. The offer states the specification, the carton weight and whether the line is chocolate or a compound coating.
Can you supply pistachio cream in bulk?
Yes, in jars and in bulk, with kadayif paste alongside it for pastry houses that make their own pistachio bar.
What is the minimum?
One full container, mixed across as many lines as you like; the minimum per line and the case weight are stated in the offer.
