UAE Chocolate Confectionery Product Launches: Flavors And Trends, 9M 2025
Dubai’s chocolate scene has transformed into a playground of bold textures and luxurious flavors. From the nutty richness of pistachio to the tropical vibrancy of mango, premium chocolatiers are redefining indulgence with innovative combinations, local inspirations, and a signature “Dubai snap.” This guide explores the essential flavor trends shaping the UAE’s chocolate market during the first nine months of 2025.
Pistachio: The Unshakable Core
Riding on the viral Dubai chocolate hysteria, pistachio remains the cornerstone of UAE premium chocolate, appearing in at least a tenth of launches through the first nine months of 2025. Its creamy, slightly resinous profile anchors everything from Galaxy Chocolate’s Limited Edition Pistachio Kunafa bar to Venchi’s Pistachio Gran Gourmet egg coated in salted whole nuts. Coco Jalila offers it across three chocolate types in Pistachio Crisp bars, while Läderach layers pistachio cream with kataifi in FrischSchoggi Dubai Dark.
Caramel: Liquid Gold In Motion
Caramel flows through fillings, thins, and bars—often salted for balance. Coco Jalila’s Milk Chocolate Sea Salt Caramel Thins deliver buttery ooze in delicate squares; Zadina pairs it with date halawa in a naturally sweetened bar; FIX Dessert Chocolatier infuses cardamom-saffron caramel in ‘You Karak Me Up’; and Coco Jalila’s Caramel Pecan Delight adds crunch in Ramadan editions.
Kunafa: The Crunch That Defines Dubai Chocolate
Kunafa has transcended flavor—it’s now a texture platform. Brands use kataifi threads for audible crunch in bars, truffles and slabs creating a signature “Dubai snap” that defines the category. Läderach weaves kataifi through pistachio gianduja in FrischSchoggi Dubai Dark; SNA’AP Chocolates shrinks it into bite-sized Pistachio-Kunafa truffles; Al Suwissria Sweets Factory launches Peanut Butter Kunafa Truffles; and Coco Jalila embeds it in all three Pistachio Crisp bars (dark, milk, ruby).
Hazelnut: From Classic To Contemporary
Hazelnut evolves beyond gianduja into clusters and sablés. Marks & Spencer’s Chocolate Hazelnut Bites mix roasted hazelnuts with crispy cereal; Coco Jalila tops hazelnut-almond shortbread with gianduja in Gianduja Sablés; Armani/Dolci crushes them into a 440 g milk chocolate egg with wild fennel; Patchi adds them with crisped rice.
Almond: The Quiet Workhorse
Almond brings subtle nuttiness and crunch without stealing the show. Coco Jalila’s Milk Chocolate Almond Thins pair roasted almonds with smooth milk chocolate; Coco Jalila’s Ramadan Almond Velvet combines them with milk chocolate; Läderach includes them in gianduja layers; and Armani/Dolci adds roasted almonds in select pralinés.
Salt: The Precision Enhancer
Salt is used surgically to amplify flavor, never to dominate. The Truffleers launch Sea Salt French Chocolate Truffles; Coco Jalila pairs it with caramel in Sea Salt Caramel Thins; Mirzam adds it to honeycomb-cashew brittle; Venchi lightly salts pistachios on its Gran Gourmet egg.
Cashew: The Underrated Crunch
Cashew appears in brittle and baklava hybrids. Mirzam coats whole cashews in 62% dark chocolate with honeycomb and sea salt; SNA’AP Chocolates crushes cashew baklava with ube in a 39% milk chocolate bar—bridging Filipino and Arab traditions.
Dates: Sweetness With Purpose
Dates double as natural sweetener and chewy filling. Zadina’s entire kunafa-inspired lineup—including Date Halawa & Caramel and Cinnamon Apple—is sweetened only with dates. Mirzam stuffs 65% dark chocolate with Dates, Figs & Star Anise and Dates & Pomegranate.
Mango: Tropical Escape In White Chocolate
Mango leads summer white-chocolate innovations. FIX Dessert Chocolatier’s Time To Mango bar combines mango, passionfruit, and popping candy; Karish Foods launches a Passionfruit & Mango white chocolate summer edition; Läderach swirls mango into FrischSchoggi Summerdream with blood orange and passionfruit.