Green gold: How Dubai chocolate has become treasure for Sydney cafe’s and farmers

They’re calling it green gold. From pancakes to brownie bars, Sydney cafes are giving classics a “Dubai chocolate” twist. Farmers and small businesses are reaping the rewards.

Julia Battaglia tries a Dubai Pancake at Cucina Espresso in Concord. Cafes are embracing Dubai chocolate craze. Picture: Rohan Kelly

It’s the food craze which put pistachios on the world stage, and more than six months on, “Dubai chocolate” could be here to stay — with Aussie growers and small businesses reaping the rewards.

The dessert, made of pistachio filling and crunchy pastry pieces covered in chocolate, has taken the globe by storm after a Dubai chocolatier’s social media clip of the creation went viral, earning the treat its name.

Aussies seemingly can’t get enough of green-hued desserts either, with Google search data revealing the phrase “Dubai chocolate” was searched here more than ever before last month, with New South Wales topping the country for related searches.

The demand has led to a global shortage, with the nut now selling for around $30 per kilo on supermarket shelves.

Some Aussie pistachio farmers are fielding inquiries from overseas suppliers, while others are rushing to plant the trees.

Dubai Pancakes at Cucina Espresso in Concord. Picture: Rohan Kelly

“We’ve had numerous international companies inquire whether we are able to supply them which we’ve not had before,” The Riverina Nut Company farmer Michelle Valier said.

Research Chair of the Pistachio Growers Association and NSW farmer Chris Joyce said it was “fantastic” the humble nut was having its moment in the sun.

“It’s fun, it’s great that people have worked out that pistachios are so good for you but also fun, the combination of the crunchy bits and the chocolate, people are buying more of it and it’s certainly not easy to buy,” Mr Joyce said.

“Pistachio is the flavour of the month, I’d like to think it’ll last forever, it probably won’t but for now, it’s really good to see demand and consumption in Australia is increasing.”

Pistachio farmer Peter Borne on his orchid in Seymour, Victoria. Picture: Alex Coppel.

Pistachio farmer Peter Borne, of Sungkai Park Pistachios, said Dubai chocolate illustrated the nut’s versatility and could open the door for more pistachio-themed food trends.

“Pistachios are an ingredient that you can take and be experimental with … you can go from sweet to savoury,” Mr Borne said.

“Even going back a few years, there was a different pistachio trend and I think that’s because you can cook them and enjoy them in so many different ways.”

Even with elevated prices, Sydneysiders seem willing to pay for pistachios, with cafes and eateries from east to west featuring a variety of iterations of Dubai chocolate-themed treats.

The trend is “everywhere you look”, according to Cucina Espresso’s co-owner and head chef Carlo Calautti, who has added a special themed menu of Dubai-style pancakes, French toast, cheesecake, and amoretti biscuits.

“We’ve been here for 14 years, and this is one of the biggest trends we’ve seen,” Mr Calautti said.

Dubai chocolate deliciousness. Picture: Supplied

”Everyone’s having a shot at creating their own version of Dubai chocolate (desserts), it’s definitely not going away any time soon.”

Sir Braxton Chocolate Bar has developed several creations, including their signature Dubai Cheesecake Bar and Brownie Bar

“This trend has increased our revenue by 30 per cent,” director Zena Fakhreddine said. “We’ve been running for eleven years and we’ve never seen anything like it. We’re constantly selling out.”

David Twiss, co-owner of Sweet Treats by Rhi, admits they hesitated to jump on board, but customer demand proved otherwise.

“We’ve sold more cookies than usual since introducing our Dubai selection,” Mr. Twiss said.

“Prices have gone up across the board, but customers are clearly willing to pay a premium for these desserts.”

Sydney’s Cafe Levant’s Dubai chocolate pancakes are its most popular item, with the cafe now hustling to gather the ingredients due to demand.

Another Dubai chocolate creation. Picture: Supplied

“There’s definitely been a couple of ingredient shortages,” said co-owner Jinan Affiouny.

“There is only one company in Australia that makes the kataifi (pastry) … they’ve been having problems sourcing it but we have still managed to get our hands on it,” Affiouny explained.

“I really don’t think the trend will ever die. It’s here to stay.”

Originally published as Green gold: How Dubai chocolate has become treasure for Sydney cafe’s and farmers