Have you noticed that suddenly everyone is talking about pistachios?

It's no coincidence. Dubai Chocolate Cream combines silky pistachio with crunchy kataifi (thin phyllo dough), a combination that exploded on social media and went from trend to global obsession. The result is a "wow" triple-textured bite that seems fresh from a dessert boutique.

What's so special about it?

  • Texture & flavor : velvety pistachio cream + fine kataifi threads that provide the characteristic crunch.

  • Format for everyone : 190 g (ideal for trying/using for breakfast and snacks) and 1 kg (for catering, pastry or unlimited pistachio fans).

  • Nutritional values ​​(100 g) : 552 kcal , 10.7 g protein; enjoy it as a premium treat and keep your portion control.

  • Key ingredients (1 kg): pistachio 30% , kataifi (wheat flour), dairy; may contain nuts. Origin: Italy. Manufacturer: Gusto Etna.

The "Dubai chocolate" craze has been so strong that some retailers have had to ration or secure similar products, and it has even influenced demand for pistachios.

The "Dubai chocolate" craze has been so strong that some retailers have had to ration or secure similar products, and it has even influenced demand for pistachios.

How to enjoy it (beyond toast): It works for quick breakfasts , as a filling for a warm croissant , a topping for yogurt with granola or ice cream, and in quick desserts that require a crunchy texture without the fuss. (Spoiler: with Wasa bread, the crunch/cream contrast is addictive.)

2 easy recipes to win over anyone

1) Dubai Crispy Cups (sweet, 10–12 min)


For 6 small glasses

  • 120 g of dark chocolate (70%)

  • 6 crushed digestive biscuits (optional)

  • 6–8 tsp Chocolate Dubai Cream

  • Chopped roasted pistachios (finished)

Step by step

  1. Crunchy base : Melt the chocolate. Place a spoonful on the bottom of each glass. (Optional: mix in crushed cookies.) Refrigerate for 5 minutes.

  2. “Wow” layer : add 1 tsp of Dubai Cream to each glass.

  3. Sealing : cover with another thin layer of melted chocolate.

  4. Topping : toasted pistachios on top.

  5. Serve cold (10–15 min in the refrigerator).
    Result : triple texture bite (crunchy-creamy-crunchy) with an aromatic finish of pistachio & cocoa.

Tip : If you want a “knafeh effect,” add a few strands of toasted kataifi on top to enhance the crunch.

2) Sweet and sour ricotta, arugula and “Dubai” bruschetta (salty/sweet and sour, 8–10 min)

For 8 bruschettas

  • 8 slices of ciabatta or 8 Wasa breads

  • 200 g ricotta (or well-drained cottage cheese)

  • 1–2 tsp Dubai Chocolate Cream (yes, very little , like honey)

  • 1 handful of arugula

  • 40 g of roasted pistachios

  • Thinly sliced ​​speck or prosciutto (optional)

  • EVOO, flaked salt, pepper

Step by step

  1. Base : toast the bread.

  2. Spread : spread ricotta → season with salt and pepper.

  3. Contrast : Add a thin drop (thread) of Dubai Cream in a zig-zag pattern (like a syrup).

  4. Green & crunch : arugula + pistachios.

  5. Optional : a very thin slice of speck/prosciutto for a salty touch.

  6. Finish : Mild EVOO and flaked salt.

The result : a salty-sweet-crunchy combination reminiscent of modern pastry appetizers. Perfect for brunch or a cheese board . (The key is not to overdo the cream: it's an accent, not the base.)

Our Star Product of the Week is the Dubai Chocolate Cream (190g and 1kg). But if pistachios are your thing, complete your basket with: Pistachio Baiocchi Cookie 240g , Pistachio Gluten-Free Macaron 42g , Sicilian Pistachio Gluten-Free Pesto 500g , and Sicilian Pistachio and Garlic Pate 190g .