A word that comes back from the chemist
This is not a translation error; the word is the correct Georgian one. What has shifted is the product the market attaches to it: on the first page of results the confectionery sense barely appears; supplement listings from pharmacy chains do.
The sweet meaning survives only when qualified — chocolate dragée, sugared almond. Unqualified, the word points at a health shelf. Both sides use the term with confidence, neither asks what the other means, and the gap surfaces when a sample lands on the wrong desk.
Describe the product by its parts
The fix is unglamorous. Do not name the product; describe what it is made of. Not "dragée" but sugar-coated almond. Not "assorted" but chocolate-coated hazelnut and fruit centres. Not "bulk" but sorted by colour and calibre, in bulk carton.
Three facts carry the description: the centre — almond, hazelnut, fruit; the coating; and the format, bulk carton or retail pack, with colour and calibre wherever a celebration table is being filled: those buyers choose shades before flavours. Give those three and the word you used stops mattering. The same habit pays off in other markets, on other words. The range sits on the dragées page.
Coating: chocolate, or cocoa glaze
One of those facts gets skipped most, and it is the expensive one. A coating built on vegetable fat rather than cocoa butter is a legitimate product — but it is not chocolate, and cannot be named as such on the label. A buyer who assumes otherwise plans a price the product will not carry.
So the offer states it line by line: chocolate coating, or cocoa glaze. This is why the naming argument has to finish early. The name is settled before anything goes to press, and the technical specification puts it in writing — not in a call or a chat thread. That is the point of how we work.
The jar is a spreadable cream
The same trap sits in the jar. Searches here reach for pistachio paste, and paste carries a professional meaning: a high-percentage pâtissier product bought by weight for fillings.
What we sell in a jar is a spreadable retail cream, not a 100% pâtissier paste. Different composition, different buyer, different price — and a supplier who orders one and receives the other has a fair complaint. High-percentage pastes, couverture and bulk chocolate by the kilo are not in the main range — they can be sourced on request, with composition and format confirmed before any offer.
Georgian on the label, samples before volume
Mandatory pack information is given in Georgian, in the Georgian alphabet. Transliteration is not a substitute, and the character set belongs at artwork stage, not at the printer. Under your own brand we draft the label from our technical specification, and nothing goes to print without written approval: see private label for Georgia.
Start with samples of the exact lines under discussion, not a catalogue. The sales unit is a full container or a full truck, with no groupage — but the minimum is counted per line, written into the offer. Certificates are held for our factoryand copies are available on request.
What to send
Send components rather than product names: kernel, coating, colour, calibre, case dimensions and inner packaging, with an indicative quantity per line. Add whether the Georgian label runs under your brand or ours, the delivery city and the loading month.
We answer in two working days, in writing, line by line: technical specification, ingredients and allergens, net weight, case and pallet data, minimum and customs tariff position — the offer states what applies the day it is issued. Payment is 50% at order and 50% before the container leaves, against loading photographs. Background sits on the Georgia market page.
Why does the word for dragée cause trouble in Georgia?
Because search results for it are dominated by pharmacy chains selling vitamin and supplement dragées. The confectionery meaning still exists in the dictionary, but in practice the word points at a coated tablet unless it is qualified — chocolate dragée, sugared almond. In a listing call that means both sides can use the same term and mean different products.
Is a cocoa glaze the same thing as chocolate?
No. A coating made with vegetable fat instead of cocoa butter cannot be named as chocolate on the label. It is a valid product for some formats and price points, but it has to be called what it is. Every offer states per line whether the coating is chocolate or a cocoa glaze.
Is the pistachio jar a pâtissier paste?
No. It is a spreadable cream in a jar, sold as a retail item. High-percentage pastry pastes, couverture and bulk chocolate by the kilo are not in the main range; they can be sourced on request, with composition and format confirmed before any offer.
