In June, Daniel Korson, the founder of Richmond-based Coracao Chocolate, found himself immersed in the vibrant atmosphere of the Specialty Food Association’s Fancy Food Show in New York, where the Dubai chocolate craze was impossible to miss. Korson, no stranger to the chocolate industry, remarked that he couldn’t recall another trend quite like this one capturing widespread attention. Intrigued yet unable to indulge due to his dietary restrictions—he avoids cane sugar, gluten, and dairy—Korson’s curiosity was sparked from afar.
Coracao Chocolate isn’t the only East Bay business embracing this trendy flavor profile inspired by the UAE. For example, Charles Chocolates from San Francisco, ranked at the top of Tasting Table’s list of best American-made Dubai chocolate bars, offers three versions: original pistachio, pistachio milk chocolate caramel, and pistachio bittersweet chocolate ganache. These bars can be found at Market Hall and other East Bay locations. Meanwhile, Berkeley’s The Xocolate Bar has introduced “Dubai Bites,” which fly off shelves so quickly they sell out, though pre-orders are available. For those who want more of the Dubai experience, Heyma Yemeni Coffee serves Dubai Lattes paired with Dubai Cheesecake, extending the flavor into drinks and desserts.
The Dubai-inspired chocolate bar features a unique blend of pistachio cream and kataifi—a shredded phyllo dough—often paired with tahini. Invented in 2021 by UAE pastry chef Sarah Hamouda, this creation stands out through its textural contrasts and complex taste profile, balancing sweet and salty, crunchy and creamy. The flavor caught fire on social media, notably TikTok, propelling it into mainstream awareness by 2023. Today, Dubai-flavored treats are popping up everywhere—from Safeway checkout lines to East Bay coffee shops, Costco cupcakes, and even pop-up stalls selling “Dubai strawberries” in Southern California shopping centers.
After sampling a Dubai chocolate bar post-Fancy Food Show, Korson’s daughter gave it a perfect 10 out of 10 rating. Inspired to craft a version he could enjoy himself, Korson quietly introduced Coracao’s Dubai bar in July, adhering to the company’s commitment to dairy-free and gluten-free ingredients. After months of refinement, his daughter rated the homemade version a near-perfect 9.5.
Coracao’s distinction lies not only in what it excludes—no cane sugar, dairy, or gluten—but also in its mindful ingredient choices and ethical sourcing. The chocolate bar is sweetened with coconut sugar, which is both regenerative and lower on the glycemic index. The cacao is organic, fair trade, and sourced from Peru, sidestepping regions like West Africa where child labor is a grave issue. Emphasizing minimally processed, recognizable organic ingredients, Coracao prepares much from scratch, including grinding whole vanilla beans rather than relying on extracts. Their entire facility is free of dairy, wheat, and peanuts, reflecting a dedication to allergen safety.
Korson’s journey into chocolate-making is rooted in his Bay Area upbringing marked by global exposure through travel with his mother. This wanderlust not only broadened his palate but also left him with a parasite impacting his digestion, forcing him to eschew dairy and gluten. Early work in San Francisco’s Café Gratitude introduced Korson to using whole ingredients such as young Thai coconuts and whole vanilla beans, even if the kitchen’s rustic methods didn’t involve classic chocolate tempering. He gained appreciation for raw cacao’s medicinal and mood-enhancing properties, as well as its nutritional benefits packed with antioxidants and iron.
In 2008, with a $20,000 loan from Whole Foods’ Local Producer Loan Program, Korson and co-founder Matthew Rogers began producing chocolate treats in Emeryville. Initially stocked in Bay Area Whole Foods bakery sections, it became clear their niche—low-sugar, dairy-free, and gluten-free chocolate—was better suited to specialty retailers. Today, Coracao employs 15 people, 13 of whom are part owners, and its products are widely available across the West Coast, primarily through online sales spurred by web advertising.
Coracao expanded in 2019 by merging with CACOCO, known for their pyramid-shaped boxes of drinking chocolate, and their Richmond facility also co-packs for other vegan and gluten-free brands. Their chocolate bars range from a peanut-free Snickers-style “Berkeley Bar” made with lucuma fruit to hazelnut cream and superberry fillings featuring pomegranate and acai. Customers can also mix and match truffle flavors to build custom gift boxes, underscoring Coracao’s commitment to variety and quality.
The Dubai chocolate bar itself is a labor-intensive, three-day process. Whole organic pistachios from the Santa Barbara Pistachio Company grind for 24 hours in a stone melanger to create a silky smooth pistachio cream, avoiding pre-made pistachio butters for superior quality. This cream is then combined with coconut sugar, coconut milk powder, vanilla, and Himalayan salt. To replicate the kataifi’s crunch without gluten, Coracao uses toasted quinoa, toasted coconut flakes, and chopped roasted and salted pistachios. The filling cools overnight before being cut by hand and coated twice in chocolate through an enrobing machine to ensure the perfect chocolate-to-filling balance. A final touch includes sprinkling pistachio chunks atop each bar during enrobing.
Coracao’s Dubai bars retail online for $23.99 in three-packs, with limited singles available at select East Bay stores such as El Cerrito Natural Grocery, Tessier Winery, and Lhasa Karnak in Berkeley. Additional grocery locations are expected to carry the product soon, bringing this exciting fusion of global flavors and mindful eating closer to more chocolate lovers.
