The Dubai chocolate effect
‘Dubai chocolate’ is filled with pistachio paste and knafeh (shredded filo) pastry – an ingredient often used in Palestinian cuisine and seen in Turkish desserts. This fusion of textures and flavours is an example of how global sweets are being reinvented and then surging in popularity across social media. The trend’s impact has been dubbed the ‘Dubai chocolate effect’ seen across menus in dishes like Dubai chocolate waffles, crêpes and cheesecakes, to name a few.
Tradition reimagined
Other trending flavour pairings have inspired innovation too – such as miso caramel, which offers a unique umami twist beyond traditional caramel within popular dessert classics like chocolate tarts. Fusion between trending global flavours with more traditional desserts is noticeably on the rise, for example matcha tiramisu, pistachio mille crepe, matcha and strawberry.
Fun creative desserts
Consumers are more interested in fun, creative desserts – characterised by unique flavours and formats. One example is bingsu, or ‘bingsoo’, a popular Korean shaved ice dessert; made from a base of milk and topped with various additions such as condensed milk, syrups, and chopped fruits like mango. Another popular Korean dessert gaining popularity is the croffle – a fusion between a croissant and a waffle that can be paired with popular dessert toppings such as Biscoff and whipped cream, or alternatively with healthier options: fruits or nut spreads.
Trending formats and methods
Ideas and inspiration for this trend originate internationally – with additional examples seen from countries like Japan. Korea and Taiwan. Japan is known for their exceedingly light and bouncy souffle sponges, called cloud cakes. Traditional methods of preparing dessert ingredients such as frying brown sugar in Taiwan, have been preserved and adapted into modern versions of sweet teas and jiggly souffle cakes dishes.
Drive excitement with limited-time offers
Incorporate trending dessert formats and flavour profiles into seasonal or themed limited-time menu items. For example, launch a Valentine’s Day croffle special featuring exotic flavours and innovative presentations – creating buzz and an opportunity to charge a premium.
Boost the sharing appeal
Serve globally inspired sharing pots and platters to leverage the social dining trend and attract younger audiences. Tap into the appeal of emerging flavour trends with visually striking, shareable treats like jiggly pancakes or cloud cakes. Offer customisable add-ons – such as extra ice cream scoops, sauces, or crushed nuts – to enhance the experience and drive higher spend.
Global twists
Add a global twist to your menu with simple enhancements that refresh your best-sellers without starting from scratch. Think exotic ice cream flavour options like yuzu sorbet, Dubai chocolate-inspired sundae or loaded croffles. Combine flavours like mango, coconut, and pistachio with classics like chocolate and strawberries to create an elevated dessert experience.
Consumers are drawn by the appeal of both sweet treats and dishes that offer a taste of adventure and a unique or new experience. Therefore, we are seeing innovation emerging in desserts and sweet treats out-of-home, as a range of global options like bingsu, Japanese cloud cake, Basque cheesecake, Taiwanese jiggly souffle cakes and Dubai chocolate which have started to see a rise in popularity alongside the consistent appeal of traditional British best sellers.
The combination of chocolate, the sweetness of pistachio and the crunch of knafeh pastry gives Dubai chocolate a depth of taste and mix of interesting textures which work well across a range of sweet treats and desserts, such as cheesecake, chocolate pots, in waffles, crêpes, or with ice-cream. This trend has been fuelled both by the versatility of the ingredient and also by its appeal on social media.
While Dubai chocolate usually does not contain peanuts, it does contain pistachio, which is a tree nut, so it should be avoided by those with nut allergies. Alternatives to Dubai chocolate as a flavour and ingredient might be other sauces with delicious and more complex flavours like miso caramel or salted caramel. However, always check with staff or on the packaging if you have an allergy.
Our chefs have created a range of sweet treats and desserts that align with the key food trends and trending ingredients that are emerging in 2026. Some of our favourites include Japanese cloud cake, Dubai chocolate cheesecake, Limoncello and raspberry posset, mango bingsu, miso caramel banana split with chopped nuts and Northern Bloc coconut ice cream, and Korean sweet croffle with cheesecake cream, Biscoff crumb and sauce.
Eating out as a treat is a top occasion that consumers tell us they typically go out for at 59%, only slightly down from 61% in 2024.* Dessert parlours remain a popular eating out venue, cited by 18%* of consumers as a venue that they would typically visit at least once every six months (vs 18%* in 2024). This indicates that sweet treats remain popular as a standalone food choice.
Sources:
*CGA by NIQ x Bidfood 2026 Trends Survey, Sample Size: 2007
**Mintel, Cakes, Cake Bars and Sweet Bake Goods, 2025
*** Sample size 100 from (i) The Caterer and Bidfood 2026 Food and Drink Trends consumer survey (UK chefs and cat ering managers); data collected June 2025 and (ii) The Staff Canteen and Bidfood 2026 Food and Drink Trends consumer survey (UK chefs and catering managers); data collected May 2025.