Chef Who Helped Create Viral Dubai Chocolate Launches Abu Dhabi Flavor

Chef Nouel Catis, the Filipino-heritage pastry innovator behind the viral “Dubai Chocolate” phenomenon, has unveiled a new creation: the “Abu Dhabi Chocolate” bar, a flavour-forward tribute to the UAE’s capital.

The new bar captures the essence of Abu Dhabi through a carefully composed blend: a salted caramel shell infused with the warm spices of cardamom and saffron, pockets of date-syrup-halwa, tahini and even hints of the traditional Emirati breakfast sweet-savory dish balaleet. 

According to Catis, the bar aims to evoke a feeling of sitting in a coffee shop, dallah in hand, tasting familiar heritage flavours—an experience designed to resonate across generations, especially Emiratis.

Priced at AED 100 for a 200-gram bar, the Abu Dhabi Chocolate is now available via select premium outlets, starting with Rain Café in the capital.  

The launch follows a year of product development, rooted in Catis’s deep connection to Abu Dhabi—a city where he served as an in-flight chef and later established his culinary consulting company. 

This launch builds on the success of “Dubai Chocolate,” which combined pistachio, tahini and kunafa-inspired textures under Catis’s formulation.

In contrast, the Abu Dhabi edition is characterised by a richer narrative of heritage and locale, offering a sophisticated artisan treat rather than a commercial candy bar. 

Beyond its flavour profile, the Abu Dhabi Chocolate reflects evolving trends in the Middle East’s luxury dessert market—where premiumisation, heritage storytelling and experiential indulgence converge. For Chef Nouel Catis this bar is both an homage and a creative milestone: “Abu Dhabi has always felt like home… so this chocolate is my giving back to the city what it deserves.”