Chocolate pairings that go beyond pistachios

Time of India

25-04-2025

A viral TikTok trend featuring the 'Can't Get Knafeh of It' chocolate bar – popularly known as
Dubai chocolate
– created by an Emirati chocolatier, has triggered a worldwide shortage of pistachios. This indulgent treat, made with milk chocolate, pistachio cream, and kataifi pastry, shot to fame after a social media video garnered over 120 million views. The global spotlight led to a sharp rise in demand for pistachio-laden confections. With reports now highlighting the impact of this shortage, we explore alternative pairings with chocolate, along with simple recipes you can try at home.
Dubai chocolate
GLOBAL SHORTAGE OF PISTACHIOS
- As per a Financial Times report, pistachio prices have risen sharply — from ₹640 to ₹865 per pound (equivalent to $7.65 to $10.30) over the past year — according to a nut trader
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- Iran, the world's second-largest pistachio exporter after the United States, increased its exports to the UAE by 40% in the last six months
WHAT PAIRS WELL WITH CHOCOLATE
Almonds:
Clean, mild flavour with a crunchy twist, blends well with milk chocolate
Hazelnuts:
Rich, buttery flavour, complements dark and white chocolates and enhances creaminess or balances butteriness depending on the base used
Walnuts:
Bold, earthy, slightly astringent flavour, perfect for pairing with dark chocolate
Sunflower seeds:
Nut-like, toasty flavour with a delightful texture that works well with milk and dark chocolate
Sesame seeds:
Contribute gentle earthiness and savoury depth, ideal for premium candies and dark chocolate bars
Flaxseeds:
When toasted and crushed, they add a subtle, earthy warmth—especially effective in spiced chocolate or granola bars.
Pumpkin Seeds (Pepitas):
When toasted, they add a savoury edge and crispy texture that work beautifully with chocolate
(
as suggested by chef Dheeraj and sous chef Santosh Kumar
)
Sunflower seeds are emerging as a chocolate industry favourite for their nutty, toasty flavour and smooth texture—ideal for nut-free creations and pairing beautifully with milk and dark chocolate. Similarly, sesame seeds add earthy, savoury depth to premium candies, especially dark bars, reshaping traditional chocolate with fresh, innovative perspectives
Chef Dheeraj, Faridabad-based Fat Tiger restaurant
For an unexpected twist, try candied pecans or roasted cashews—they offer a buttery, mildly sweet contrast, perfect for ganaches or bars. Dried figs or orange peel also work wonderfully, adding a chewy texture and bold flavour that elevate chocolate treats without relying on nuts
Santosh Kumar, sous chef at The Orchid Hotel, Manali
Recipe 1: Chocolate Peanut Butter and Banana Smoothie Bowl
Ingredients:
2 frozen bananas, 2 tbsp peanut butter, 1 tbsp cocoa powder, 100ml almond milk, 2 tbsp granola (for topping), 1 tbsp dark chocolate shavings (for topping) and 1 sliced banana (for topping)
Method:
Blend frozen bananas, peanut butter, cocoa powder, and almond milk until creamy.
Pour the smoothie into a bowl. Top with granola, sliced banana, and dark chocolate shavings.
Chef's Tip:
Add a drizzle of honey or maple syrup for extra sweetness.
(
by Chef Amit Sharma, co-founder of Poetry by Love and Cheesecake
)
Recipe 2:
Energy Booster Bliss Balls
Ingredients:
90g raw sunflower seeds, 2 tbsp ground flax seeds, 2 tbsp cocoa powder, ¼ tsp salt, 1 tsp vanilla extract, 8–10 Medjool dates (pitted), hazelnuts or almonds (optional)
Method:
In a food processor, blend the sunflower seeds for 1–2 minutes, until they form a fine flour. The texture should resemble fine sand. Add the ground flax seeds, cocoa powder, and salt. Pulse for a few seconds to combine. Add the pitted Medjool dates and vanilla extract, then pulse until the mixture is well combined and resembles fine, sticky chocolate sand. The mixture may appear loose, but when pressed together, it should hold its shape. Roll into balls and coat them with roasted flax seeds, chia seeds, or sesame seeds.
(
by Chef Krupa Jhaveri, home baker at Sweet Tooth
)
Recipe 3:
Chocolate Walnut Fudge
Ingredients:
200g sweetened condensed milk, 75g dark chocolate (chopped), 50g walnuts (lightly roasted and roughly chopped)
Preparation:
Line a small square or rectangular dish (about 7x7 inches or similar) with parchment paper or foil, leaving a bit of overhang to lift the fudge out easily once set.
Method: Place the chopped dark chocolate in a non-stick pan over low heat. Add the condensed milk to the pan and begin stirring gently.
Keep the heat low and stir continuously to ensure the chocolate melts smoothly and the mixture doesn't stick or burn. Continue cooking until the mixture thickens and starts to leave the sides of the pan, forming a soft dough-like consistency (about 5–7 minutes).
Once the mixture is ready, stir in the roasted and chopped walnuts. Mix well to ensure the nuts are evenly distributed.
Transfer the fudge mixture into the prepared dish. Spread it out evenly using a spatula or the back of a spoon. Smooth the surface.
Allow the fudge to cool and set completely. You can leave it at room temperature for a few hours, or place it in the fridge for 1–2 hours to speed up the process.
Once firm, lift the fudge out of the dish using the parchment paper overhang. Cut into squares and serve.
(
by Parth Bajaj, Mumbai-based chef
)