KIRSTIN BERNABE (ABU DHABI)

Abu Dhabi is a city that honours its roots and remains grounded in its cultural identity even as it evolves into a world-class destination. That inspiring balance between heritage and innovation got a chocolatier thinking: If the emirate were a chocolate, what would it be like?

Chef Nouel Catis, the creator of the viral pistachio kunafa recipe, set out to find the answer. And after over a year of research, experimentation, and refinement, he launched the Abu Dhabi Chocolate on Friday.

The 200g bar features a salted caramel chocolate base with a textured filling infused with saffron and cardamom. It carries subtle notes of gahwa, tahina, and dates, complemented by a delicate crunch from baked filo dough, commonly used in baklava, and bits of pistachio.

Creating the Abu Dhabi Chocolate was Catis’ way of paying tribute to the city he called home for nearly a decade.

“I wanted to give back to the capital city, which has nurtured me to become the person and the chef that I am now,” he said during the launch.

In the emirate, Catis experienced a culinary scene enriched with a wide variety of flavours, spices, and elements that gave traditional dishes and delicacies their distinctive appeal.

He found himself deeply immersed in this gastronomic landscape as he interacted with the Emirati community and created menus and dishes for special occasions, such as iftar gatherings during the holy month of Ramadan. “There’s a lot of cultural interaction in Abu Dhabi,” he said.

To put the spirit of the emirate in a bar of chocolate was a mission that entailed “a lot of experience, trial and error, and taste testing”, he added.

Selecting the right ingredients alone was a meticulous process, he said, and putting them together in a way that reflects both tradition and innovation was a test of skill and perseverance.

It took Catis over a year to come up with a chocolate that fulfilled the culinary vision he had set for this creation, which he described as his “love letter” to the emirate.

From Aseeda Bobbar to Karak Chai

When he arrived in the UAE capital in 2009, he made it a point to explore the emirate’s heritage sites and hidden gems. “During this process, I got to learn about the food that  Emiratis love and what they are drawn to in terms of flavour,” said the Filipino expat, who served as an inflight chef for the national carrier Etihad Airways for five years.

One of the memories that stayed with him was his visit to Al Ain, where he tasted Aseeda Bobbar as prepared by an Emirati mother. The delicacy left him in awe, so much so that it had become a constant source of inspiration in his work as a chef and culinary consultant.

“It has become part of my soul … a very cultural, traditional dessert that celebrates my experiences in Abu Dhabi,” he said.

Aseeda Bobbar was one of the key inspirations behind the Abu Dhabi Chocolate, he added.

Saffron, cardamom, Arabic coffee, tahina, and dates were among the top ingredients he selected, each deeply rooted in the local culture.

He considered saffron an especially important spice in the emirate’s culinary landscape as it is used in various specialties, from the Emirati pancake Chabab to the popular dish Machboos.

Cardamom, a well-loved spice, was an easy pick for the chocolate. “I discovered cardamom mainly through karak chai, something that the local community enjoys especially during the winter season. Cardamom is also present in many sweet products, usually blended with caramel or saffron. It easily became one of my go-to spices whenever I want to create something that captures the nostalgic flavours of Abu Dhabi.”

Arabic coffee and date paste were incorporated to highlight the staples of Emirati hospitality, while tahina was chosen to evoke the nutty richness of halwa, another popular treat.

All these flavours are encased in a salted caramel chocolate base, a deliberate choice to add a contemporary twist that resonates with younger generations. To represent the city’s elegance and global prestige, Catis finished the bar with some 24K gold leaves.

Not for Hype

Given the complex flavour profile of his newest creation, the chef noted that Abu Dhabi Chocolate wasn’t made to chase commercial hype or become a fleeting social media trend.

He said the intention was to create a confection that brings out a memory and “tells a story in every bite”: An Emirati mother in Al Ain cooking Aseeda Bobbar. Serving halwa on a special occasion. Welcoming guests with dates and gahwa. Chatting with friends over cardamom-spiced karak chai.

In Abu Dhabi, heritage is celebrated even in everyday moments and Catis took this as inspiration to create a chocolate that captures both the city’s cultural depth and innovative spirit.

For the chef, the Abu Dhabi Chocolate is more than a gold-flecked treat — it is a cultural experience.