In June, Daniel Korson, founder of Richmond-based Coracao Chocolate, found himself at the Specialty Food Association’s Fancy Food Show in New York amidst a wave of a new chocolate sensation—the Dubai chocolate craze. Korson, who has been immersed in the chocolate industry for years, noted that this trend was unlike any he had seen before. Despite his curiosity, Korson’s strict dietary regimen—free from cane sugar, gluten, and dairy—meant he couldn’t indulge personally in the trend. This sparked his interest to create a version he could enjoy.
Coracao Chocolate is not alone in embracing the Dubai chocolate trend in the East Bay. Other local businesses have put their own twist on this unique flavor profile that continues to gain popularity. Among these, Charles Chocolates in San Francisco stands out, boasting three varieties: original pistachio, pistachio milk chocolate caramel, and pistachio bittersweet chocolate ganache. Meanwhile, The Xocolate Bar in Berkeley has garnered a devoted following for its “Dubai Bites,” which sell out quickly and are available for pre-order online. For those wanting a more complete experience, Heyma Yemeni Coffee offers the Dubai Latte and Dubai Cheesecake, highlighting the versatility of the flavor.
The Dubai chocolate confection distinguishes itself with its fusion of pistachio cream, kataifi (shredded phyllo dough), and often tahini—a blend invented in the UAE by pastry chef Sarah Hamouda in 2021. While mixing chocolate and nut butter isn’t new, the addition of kataifi provides an unusual crunchy texture. Tahini offers a clever balance of sweet and salty, crunchy and creamy, which has no doubt fueled the trend’s rise, especially after going viral on TikTok in a 2023 ASMR video. Today, you might find Dubai-flavored treats everywhere—from local grocery checkouts to Yemen-inspired coffee shops and even pop-up stands selling Dubai strawberries.
Inspired by his daughter’s enthusiastic rating of the Dubai chocolate bar, Korson embarked on developing a version fitting his dietary needs. Coracao’s Dubai bar quietly launched in July and embraces a commitment to being dairy-free and gluten-free. After months of refinement, Korson’s daughter judged the final product a 9.5 out of 10. What sets Coracao apart is not just what is left out but what is included: regeneratively grown coconut sugar with a lower glycemic index, organic and fair-trade cacao sourced from Peru (sidestepping troubling child labor issues in West Africa), and minimally processed organic ingredients. Every element is crafted from scratch, such as grinding whole vanilla beans instead of using extracts. Their facility also maintains a strict dairy, wheat, and peanut-free environment to ensure purity.
Korson’s journey is deeply personal. Raised in the Bay Area by a globe-trotting single mother, he developed a worldly palate but suffered digestive challenges that led him to avoid dairy and gluten. His early career included working with the dessert team at Café Gratitude in San Francisco, where he learned the value of whole, natural ingredients like young Thai coconuts and whole vanilla beans despite the rudimentary kitchen equipment. This experience fueled his interest in raw cacao and its medicinal and mood-enhancing properties, which he saw as a unique opportunity in the chocolate market.
In 2008, with startup funds from Whole Foods’ Local Producer Loan Program, Korson and co-founder Matthew Rogers launched Coracao in a modest commercial kitchen in Emeryville. While initially stocked in Whole Foods bakery sections, they soon realized their niche audience for low-sugar, dairy-free, and gluten-free chocolates sought other venues. Today, Coracao boasts 15 employees, most of whom are partial owners, and its products are sold across specialty grocers on the West Coast as well as online.
Making the Dubai bar is an intricate process that spans three days, reflecting Coracao’s dedication to quality. Whole pistachios, sourced from Santa Barbara Pistachio Company, are ground for 24 hours until silky smooth. The pistachio cream is blended with coconut sugar, coconut milk powder, vanilla, and Himalayan salt. Instead of the traditional kataifi made from flour, Coracao uses toasted quinoa and toasted coconut shreds to achieve that sought-after “gluten-like crunch” along with roasted, salted pistachios.
The filling is spread onto sheets, cooled overnight, cut by hand the next day, and then each piece is coated twice in chocolate via an enrobing machine to perfect the ratio. A final touch involves sprinkling extra pistachio chunks on top for texture and visual appeal. The Dubai chocolate bars are available in three-packs online and in limited quantities at select East Bay shops like El Cerrito Natural Grocery and Berkeley’s Lhasa Karnak herb company, with plans for wider distribution.
Coracao’s Dubai chocolate bar symbolizes a meeting point between global flavors and careful dietary accommodations—a celebration of craftsmanship, quality ingredients, and a heartfelt vision brought to life by an entrepreneur inspired both by personal necessity and a love for innovative chocolate.
