Dubai chocolate: what it is and why everyone is talking about it

If you've seen videos over the past year of a chocolate bar snapped in half to reveal a bright green, crunchy filling, you've already met Dubai chocolate. Here's what this dessert is and why it won everyone over.

Where the trend came from

The idea was born in a small Dubai dessert shop: a chocolate bar filled with what everyone knows from oriental sweets — pistachios and fine kataifi pastry. Videos of that crunchy snap spread around the world, and within a couple of years “Dubai” chocolate became a category of its own, now made by many producers.

What's inside

• The chocolate shell — usually milk, but there is also a dark version for those who prefer it less sweet.
• Kataifi — ultra-thin strands of pastry toasted until golden. They give the signature crunch.
• Pistachio cream — binds the kataifi and gives the green colour and nutty taste.

Which version to pick

The classic

Dubaco milk chocolate with pistachio, 95 g is a handy size to try. For sharing, take Dubaco 200 g or Dubaco Mini, which is easy to portion. Fans of bitterness will like dark Dubaco.

On the go

For a snack, go for the bars: Dubaco 35 g and Rosso Bianco Dubai Style. Want even more crunch? Try the Dubaco Duo or Rosso Bianco Dubigof wafers.

Other flavours in the same style

The trend quickly grew variations: Dubaco Abu Dhabi with salted caramel and baklava, Dubaco Hawaii with almond and coconut, and Beyoglu Angel Hair with pistachio.

How to serve. Chill the bar for 10–15 minutes before serving — the filling gets even crunchier. Cut with a knife warmed in hot water for a clean slice. Best paired with unsweetened black tea or espresso.

How to store

Keep chocolate in a cool, dry place away from sunlight and strong smells. Don't leave it in the fridge for long: temperature changes can cause a whitish bloom on the surface. It doesn't affect the taste, but it spoils the look.

Planning a tasting? Ideas for a beautiful sweet table are in “A sweet tea table”.