Beirut Chocolate

The Plant-Based Lebanese Chocolate Bar Challenging Dubai’s Dessert Trend

As the Dubai Chocolate bar continues to dominate social media and global dessert trends, a new contender is rising from Lebanon—Beirut Chocolate, a nostalgic, plant-based creation that’s capturing attention across Middle Eastern media and beyond.

Crafted by Lebanese-Australian pastry chef Philip Khoury, the Beirut Chocolate bar stands out for its unique flavor profile and cultural homage. Unlike its Dubai counterpart—known for its pistachio cream and shredded kataifi—the Beirut bar features 50% Esmeraldas almond milk chocolate, infused with orange blossom caramel, and layered with cashew cream baklava. Adding to its charm, each bar is adorned with a vintage Lebanese postage stamp, a sentimental touch especially meaningful to Lebanese expatriates.

Khoury, a renowned chef and author of the award-winning book A New Way to Bake, is celebrated for his innovative approach to plant-based desserts. Formerly the Head of Pastry at Harrods in London, he was inspired by the viral success of Dubai Chocolate—created by Fix Dessert Chocolatier—and sought to create something that pays homage to Lebanese flavors and identity.

Currently, Beirut Chocolate is available at Douk, a charitable food market hosted at Comptoir Libanais on Gloucester Road, London. Khoury plans to expand availability soon, aiming to make this handcrafted chocolate bar accessible to dessert lovers worldwide.

The Lebanese media has embraced the launch with headlines like “Step Aside Dubai Chocolate, Beirut Chocolate Is Here!”, with some voices even asking, “Can we finally put the Dubai chocolate trend to rest and make way for the Beirut chocolate?”

Whether you’re a fan of Middle Eastern desserts, looking for plant-based chocolate innovations, or simply curious about the next big trend in artisanal confections, Beirut Chocolate is making a strong case to become the region’s next viral hit.

Beirut Chocolate uses EAN-13 barcodes from InternationalBarcodes.com