What’s the next Dubai chocolate?

Asian sensations

Operators might be well advised to look to the other side of the Pacific for dessert inspiration too, says Izzy Cohen, development chef at ingredients supplier Henley Bridge: “Japanese influences continue to dominate the bakery sector, with matcha and yuzu leading the way,” she says. “Japanese cheesecakes decorated with fresh fruit and cream are growing in popularity, with their light and fluffy texture appealing to consumers who are seeking sophisticated bakes.”

Olivier Briault, pastry chef and development chef for Maple from Canada UK, says: “Today’s consumers are looking for new twists on formats and flavours they know. They are keen to experiment with chocolate paired with familiar flavours such as caramel through to Japanese-inspired flavours such as yuzu or infused teas, for example.”

Ube, the vibrant purple yam from the Philippines with a nutty and a vanilla-like flavour, is also in the spotlight, says John Laughlin, operations director at ingredients suppliers Sephra and CFW. “What started as a novelty has quickly become a staple for operators looking to add something eye-catching and different to their menus. The vivid purple shade makes desserts instantly Instagrammable, and social media has been key to its rise, especially among younger customers.”

And with spectacle driving social media engagement, Laughlin advises: “Dessert drops – whether it’s sauce poured over a cake or a dome that melts away – are designed to create a moment as much as a flavour. Our topping sauces are perfect for this, but the luxury option is Sephra Belgian chocolate, with the ideal fluidity for that flawless pour thanks to its cocoa butter content.”

Go for a twist on tradition

Taking inspiration from a little closer to home could point the way for coming trends too. “Spanish Turrón de Alicante (PDO) – a traditional almond nougat – is being reinterpreted in modern pâtisserie formats, from ice-creams to plated desserts, giving it fresh relevance for UK menus,” says Simon Atkins, UK and EU bakery industry expert and advisor to the EU’s ‘More Than Only Food & Drink’ campaign.

He adds: “Belgian single-origin and single-estate chocolates are set to grow, with consumers increasingly drawn to provenance and story. By highlighting cocoa origin, chocolatiers are offering UK operators a powerful premiumisation tool.”

Matt Grenter, sales manager at French pâtisserie supplier Symphonie Pasquier, has noticed a similar pattern: “We are seeing the UK market intrigued by single-origin status, and a return to simpler ingredients and recipes that are genuine and traditional. It’s not enough to simply jump on a trend – for a venue to stand out, they need to create their own interpretation of a trend, stamped with their own brand.”

For example, the brand has introduced Tartelettes Citron Meringuées ‘à l’Italienne’, a classic lemon meringue with added colour and zest from either a tangy red berry or passion fruit jelly, encased in a butter shortcrust pastry and topped with poached Italian meringue.

Chocolate challenge

Chocolate prices rose 15% over the past year, according to the Office for National Statistics, in the wake of record global cocoa cost hikes, meaning chefs may want to look at making more of other less expensive ingredients. Briault says: “The cocoa crisis means that pastry chefs are experimenting with other ways they can keep the chocolate content down and then dialling up the flavours with other ingredients, such as caramels, almond or pistachio pastes, or using novel, fruit-based fillings of on-trend fruits such a white strawberries, cherry or Korean pear.”

And with consumers increasingly seeking sweet treats that fit into balanced lifestyles, Plamil’s business development manager Nicky Main says that “the demand for products without refined sugar has surged”.

Plamil already offers chocolate made using xylitol sourced from Finnish tree bark, and is also launching date powder-sweetened chocolate, which uses plant-based sweetener that also delivers fibre and minerals. “This gives operators an easy way to cater to growing expectations for healthier, less processed ingredients while still delivering rich, creamy chocolate,” she says.

Nevertheless, visual appeal will remain king, as Laughlin concludes: “2026’s dessert trends show customers are looking for colour, texture, story and impact. For businesses, the key is ingredients that deliver on taste and look just as good online as they do on the plate.”

Suppliers

Compleat Food Group www.compleatfood.com

Enjoy, it’s from Europe (EU) enjoy-its-from-europe.campaign.europa.eu/united-kingdom/en

Henley Bridge www.hbingredients.co.uk

Maple from Canada www.maplefromcanada.co.uk

Pidy www.pidy.co.uk

Plamil Foods plamilfoods.co.uk

Sephra www.sephra.com

Symphonie Pasquier www.symphoniepasquier.com/en

Main photo: Yakup YENER/Shutterstock