Imagining the Next Dubai Chocolate? | #PodSaveChocolate Ep 148
Episode 148 of #PodSaveChocolate takes a look at the phenomenon of “Dubai” chocolate, taking a detour into imagining some alternatives with the help of an LLM.
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Episode 148 Overview
The 2021 invention and 2022 commercial introduction of what would come to be known as “Dubai chocolate” (the original name is Can’t Get Knafeh Of It) is credited to Sarah Hamouda and Nouel Catis Omamalin of FIX Dessert Chocolatier in Dubai, UAE, becoming a global phenomenon. Why?
Key #1: Social Media. “Dubai” chocolate went viral in late 2023, initially driven by a single TikTok influencer.
Key #2: Limited Availability. Limited availability and FOMO drove demand, inspiring imitators – from small artisan confectioners to global brands such as Lindt – to imitate, as imitators do.
Demand for “Dubai” chocolate has been so great that it has an impact on the global price of pistachios.
Key #3: The Tasting Experience. Many describe “Dubai” chocolate (the original is only available in Dubai) as rich, sweet, and addictive, with a unique texture from the knafeh and pistachio cream. Some find it overly sweet, and most find it overpriced, but many agree it’s memorable.
Key #4: Naming. Is there another confection where the name has become synonymous with a place? (Other than, perhaps, Turkish Delight, Jordan almonds, and is the Nanaimo bar famous globally?) Would “Dubai” chocolate have spread as widely if the original name had not been replaced with something shorter, more memorable, and equally ambiguous?
For this episode of PodSaveChocolate, I queried an LLM to generate ideas for products that incorporate the four basic elements and one other element that make “Dubai” chocolate appealing as the foundation for NPD.
- The Shell
- The Filling
- The Accent
- The Crunch
- Decoration (Appearance / Visual)
The Brief
Cocoa remains expensive and volatile, pushing makers to protect margins without eroding trust.
- Confectionery trends skew toward:
– Functional benefits
– Luxe indulgence
– Premiumization and visual flair - Bold/global flavor innovation
Leverage the “Dubai” chocolate moment as a platform for premium, limited-run, visually arresting filled bars that minimize cocoa mass per unit and wrap in functional and festive variants, to justify higher prices in conjunction with craftsmanship, provenance, and clean labels.
Product Strategy
Think “maximum perceived value per gram of cocoa.”
- Filled architectures that reduce net chocolate usage
– Cut cocoa mass 20–40% vs solid bars while increasing indulgence.
– Thin, high-snap shells with generous inclusions and layers.
– Wafer-and-gianduja stratification: luxurious bite, lower cocoa intensity. - Signature “Dubai Chocolate” lineup (premiumisation + flavor innovation)
– Classic Pistachio-Tahini Knafeh Bar
– Dark Sesame-Pistachio Halva Bar.
– White or Blond (caramelized white) “Baklava” Bar.
– Matcha-Pistachio variant for Asia-forward markets. - Mini batons and “tiles” for tasting flights to make prices more approachable.
- Functional twists that read clean-label
- Seasonal editions that photograph beautifully
– Halloween: “Midnight Pistachio”
– Holiday: “Gold Leaf Pistachio”
Cost Controls
- Use nuts, seeds, pastry, etc., to reduce the chocolate content.
Format & Portioning
- Clean label and sustainability claims.
- Bars: 50gr (core), 30gr (minis), 12-15gr (bonbons).
- Gift boxes: assorted minis and seasonal variants.
Pricing & Margin Ladder
- Entry: Minis ($4–$6); bonbons ($3).
- Core: 50gr bars ($8–$12).
- Premium: Hand-decorated/seasonal gift boxes ($18–$30).
A Few Recipe Ideas
All of the following are designed to be layered or filled, so you get bold flavors and textures while keeping the chocolate shell thin.
The recipe ideas invite storytelling around their ingredients and origins, and you should look at these as starting points for your own creative endeavors, adapting them to your market and customers.
Inspired by Cuisines
| Thailand | |
|---|---|
| Shell | Thai origin dark or milk chocolate |
| Filling | Coconut cream ganache with toasted rice and roasted peanuts |
| Accent | Kaffir lime zest, a touch of lemongrass, and candied ginger |
| Crunch | Crispy puffed rice or coconut chips |
| Visual | Swirl of green pandan or a sprinkle of toasted sesame |
| India | |
|---|---|
| Shell | Indian origin dark chocolate or spiced milk chocolate |
| Filling | Saffron-cardamom pistachio cream or rose petal gulkand (rose jam) ganache |
| Accent | Chopped cashews and a hint of black pepper or fennel |
| Crunch | Bits of soan papdi or crushed almond brittle |
| Visual | Edible gold leaf or dried rose petals |
| Mexico | |
|---|---|
| Shell | Mexican origin dark chocolate with a hint of cinnamon |
| Filling | Dulce de leche or cajeta (goat’s milk caramel) with roasted pecans |
| Accent | Chipotle or ancho chili for warmth, candied orange peel |
| Crunch | Toasted amaranth or pepitas (pumpkin seeds) |
| Visual | Red chili threads or cocoa nibs on top |
| Peru | |
|---|---|
| Shell | Peruvian origin dark chocolate |
| Filling | Filling: Lucuma cream (a native fruit with caramel/maple notes) blended with Brazil nuts |
| Accent | Crunchy quinoa or toasted corn (cancha) |
| Crunch | Candied purple corn or cacao nibs |
| Visual | Swirl of purple corn powder or gold-dusted quinoa |
| France | Fromage Frais & Almond Crunch |
|---|---|
| Shell | Thin dark or milk chocolate, just enough to hold the structure and contrast with the filling |
| Filling | Fresh goat cheese blended with a touch of crème fraîche, a little honey, and a pinch of sea salt for a creamy, tangy mousse |
| Accent | Lemon zest or a hint of thyme to brighten and balance the richness |
| Crunch 1 | Roasted Marcona almonds, coarsely chopped and folded into the cheese layer |
| Crunch 2 | Generous layer of feuilletine for that shattery, buttery texture |
| Visual | Toasted poppy seeds. They’re classic in French pastry, add a subtle nuttiness, and visually pop against the cheese and chocolate. |
| PanAsian | Ube & Coconut Feuilletine |
|---|---|
| Shell | Thin layer of dark chocolate, just enough to frame the filling and add a little bitterness |
| Filling | Ube halaya (sweet purple yam jam) whipped with a touch of coconut cream for extra silkiness. You can use a pinch of salt to bring out the earthiness and sweetness |
| Accent | Sprinkle of roasted black sesame seeds or crushed candied ginger for a pop of flavor and color |
| Crunch | Feuilletine mixed with toasted coconut flakes and a hint of sesame seeds for a nutty, buttery crunch |
| Portugal | Caramelized Egg Custard & Crunch |
|---|---|
| Shell | Thin layer of dark chocolate, just enough to frame the filling and add a little bitterness |
| Filling | Caramelized egg custard (think crème brûlée or flan), set firm enough to slice or pipe but still creamy. You could use a classic French custard base, caramelize the sugar, and blend until silky. |
| Accent | Accent: Sprinkle of sea salt or a touch of citrus zest to lift the flavors. |
| Crunch | Feuilletine for a buttery, crisp layer. You might fold it into a thin layer of caramel or chocolate to keep it together. |
| Note | You’ll want to keep this refrigerated and sell it as a “fresh” product, much like a pastry. |
Inspired by Ingredients
| Dates | |
|---|---|
| Shell | Thin dark or milk chocolate |
| Filling | Salted butter caramel blended with Medjool date puree for a rich, fudgy center |
| Accent | Sprinkle of flaky sea salt on top and a drizzle of caramel for visual pop |
| Crunch | Chopped toasted pecans or pine nuts mixed into the caramel layer |
| Visual | Cross-section reveals a glossy caramel-date layer studded with nuts |
| Pecans | |
|---|---|
| Shell | Milk chocolate with a touch of cinnamon |
| Filling | Smooth ganache made with roasted pecans, a hint of vanilla, and a swirl of salted butter caramel |
| Accent | Dusted with powdered sugar or cocoa nibs |
| Crunch | Thin layer of pecan praline or brittle at the base for snap |
| Visual | Layered look with ganache, caramel swirl, and crunchy base |
| Pine Nuts | |
|---|---|
| Shell | White or blond chocolate |
| Filling | Salted butter caramel infused with local honey and toasted pine nuts |
| Accent | Sprinkle of bee pollen or a touch of citrus zest |
| Crunch | Bits of pine nut brittle or feuilletine for texture |
| Visual | Golden caramel layer with visible pine nuts and a honey sheen |
| Bourbon | |
|---|---|
| Shell | Dark chocolate |
| Filling | Ganache made with Medjool dates and a splash of bourbon, layered with salted butter caramel |
| Accent | Pinch of smoked salt on top |
| Crunch | Chopped pecans folded into the ganache |
| Visual | Rich, dark layers with nutty flecks and caramel ribbons |
| "Baklava" | |
|---|---|
| Shell | Milk chocolate |
| Filling | Salted butter caramel, chopped pecans, a touch of cinnamon |
| Accent | Light honey drizzle and a sprinkle of toasted sesame seeds |
| Crunch | Crisped filo shards |
| Visual | Multi-layered cross-section with caramel, nuts, and pastry |
Questions?
If you have questions or want to comment, you can do so during the episode or, if you are a ChocolateLife member, you can add them in the Comments below at any time.
Episode Hashtags and Socials
#Dubai #DubaiChocolate #Pistachio
#cocoa #cacao #cacau
#chocolate #chocolat #craftchocolate
#PodSaveChoc #PSC
#LaVidaCocoa #TheChocolateLife
Future Episodes
Midwest Craft Chocolate Festival Preview with founder Dustin Cornett
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