Emerging Chocolate Trend: Beirut's New Plant-Based Delight
The Beirut Chocolate Bar, crafted by Australian chef Philip Khoury, introduces a unique fusion of flavors to the competitive Middle Eastern dessert market.
Beirut has recently launched a new chocolate product that is attracting attention in the increasingly popular dessert market.
The Beirut Chocolate Bar, created by Philip Khoury, an Australian pastry chef renowned for his expertise in plant-based desserts, is positioned to compete directly with the previously viral Dubai Chocolate Bar.
This innovative confectionery is made using Esmeraldas almond milk, orange blossom caramel, and features layers of cashew cream baklava.
The design of the chocolate bar incorporates elements of nostalgic Lebanese culture, including a vintage Lebanese postage stamp and a London postmark, reflecting a connection between the past and present.
Khoury stated on social media that he aimed to create a chocolate experience that was deeply personal, combining flavors that resonate with his heritage.
The ingredients include orange blossom caramel, twice-baked baklawa, cashew crème, and Esmeraldas 50% almond milk chocolate.
Notably, the Beirut Chocolate Bar is marketed as 100% plant-based, aligning with a growing consumer interest in vegan and health-conscious food products.
The plant-based aspect is expected to resonate with health-focused consumers and those looking for ethical dessert options.
Philip Khoury has been recognized in the culinary world, having served as the Head of Pastry at Harrod’s in London.
He is also the author of the award-winning book 'A New Way to Bake,' which focuses on plant-based baking techniques and recipes.
This background lends credibility to his latest creation and adds to the anticipation surrounding the Beirut Chocolate Bar in the competitive dessert landscape of the Middle East.
The Beirut Chocolate Bar, created by Philip Khoury, an Australian pastry chef renowned for his expertise in plant-based desserts, is positioned to compete directly with the previously viral Dubai Chocolate Bar.
This innovative confectionery is made using Esmeraldas almond milk, orange blossom caramel, and features layers of cashew cream baklava.
The design of the chocolate bar incorporates elements of nostalgic Lebanese culture, including a vintage Lebanese postage stamp and a London postmark, reflecting a connection between the past and present.
Khoury stated on social media that he aimed to create a chocolate experience that was deeply personal, combining flavors that resonate with his heritage.
The ingredients include orange blossom caramel, twice-baked baklawa, cashew crème, and Esmeraldas 50% almond milk chocolate.
Notably, the Beirut Chocolate Bar is marketed as 100% plant-based, aligning with a growing consumer interest in vegan and health-conscious food products.
The plant-based aspect is expected to resonate with health-focused consumers and those looking for ethical dessert options.
Philip Khoury has been recognized in the culinary world, having served as the Head of Pastry at Harrod’s in London.
He is also the author of the award-winning book 'A New Way to Bake,' which focuses on plant-based baking techniques and recipes.
This background lends credibility to his latest creation and adds to the anticipation surrounding the Beirut Chocolate Bar in the competitive dessert landscape of the Middle East.
