When the Dubai chocolate bar went viral, I was one of the first people in Australia to actually make one from scratch. Pistachio kunafa filling, that thick shell of chocolate, the crunch that made the whole internet lose its mind. I made it because I was curious. I didn't expect what came next.
People started asking if I sold it. Then more people asked. Then it wasn't a trickle anymore, it was a genuine stream of messages from people who wanted a jar of their own.
Why I Didn't Just Sell the Bar
Here's the thing nobody tells you about the Dubai chocolate trend: making the bar itself at scale is a logistical nightmare. The tempering, the moulding, the shelf life, the way it travels (or doesn't) in an Australian summer. I tried. It wasn't sustainable for a small Brisbane kitchen trying to ship nationally.
But I already knew how to solve problems like this, because I'd spent years making caramels before this. I understood texture, I understood shelf-stable production, I understood how to get something delicious into a jar that could survive a courier van in January.
So I stopped trying to sell the bar. I sold the filling instead.
From Viral Trend to Pistachio Choc Crunch
That decision became the Pistachio Choc Crunch, the product now sits at the centre of Montana's Table. It's got everything that made the original Dubai chocolate bar addictive: the pistachio, the crunch, the chocolate, without the fragility of trying to ship an actual chocolate bar across the country.
People don't eat it like a novelty either. They eat it off the spoon, on toast, over ice cream, stirred into yoghurt, straight from the jar at 9pm on a Tuesday. It's not a breakfast spread. It's the jar you keep in the pantry because you know you'll want it at some point today.
Why This Matters If You're Looking for Dubai Chocolate in Australia
If you've been searching for where to buy Dubai chocolate in Australia, or specifically Dubai chocolate in Brisbane, here's what's worth knowing: a lot of what's out there now is riding the trend without the background in actually making it. I made the original bar before most people in this country had heard of it. The Pistachio Choc Crunch isn't a copy of a trend, it's what happened when I took the trend seriously enough to solve its biggest problem.
Every jar is still made by hand, in small batches, in Brisbane.
Try it here: Crispy Pistachio Choc Crunch Jar