"In June, Daniel Korson, the founder of Richmond-based Coracao Chocolate, was at the Specialty Food Association's Fancy Food Show in New York and found there was no escaping the Dubai chocolate craze. Long in the chocolate industry, Korson said he can't remember another chocolate trend that has taken hold quite like this one, which piqued his curiosity. But Korson gave up cane sugar long ago. And he doesn't eat gluten or dairy either, so as much as he was intrigued, he couldn't try it himself."
"The chocolate confection with pistachio cream and kataifi, or shreds of phyllo dough, and sometimes tahini, was invented by pastry chef Sarah Hamouda in the United Arab Emirates in 2021. While combining chocolate and nut butter is hardly original, the kataifi is definitely a unique addition, and jumping on the tahini train is a smart move; clearly, it has become so popular because it offers a multitude of contrasts: sweet and salty, crunchy and creamy."
In June, Daniel Korson, founder of Richmond-based Coracao Chocolate, encountered a pervasive Dubai chocolate craze at the Specialty Food Association's Fancy Food Show in New York but could not sample it because he avoids cane sugar, gluten, and dairy. East Bay businesses have adopted the trend: Charles Chocolates offers three pistachio-based bars, The Xocolate Bar sells frequently sold-out 'Dubai Bites,' and Heyma Yemeni Coffee serves a Dubai Latte and Dubai Cheesecake. The confection features pistachio cream, kataifi (shredded phyllo), and sometimes tahini, invented by pastry chef Sarah Hamouda in the UAE in 2021. The flavor profile went viral via a 2023 TikTok ASMR post and appeals through contrasts of sweet and salty, crunchy and creamy.
Read at The Oaklandside
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