In a world where consumers are increasingly looking for premium-quality, carefully crafted products that blend the best of tradition with innovation, handmade chocolates are having their day. Six chocolatiers share their sweet secrets with HN and talk us through the latest industry trends, from tempting Taif rose infusions to the pistachio phenomenon.

Crafted with care

Artisan chocolate is created with care, not just for profit. Additionally, it’s about quality ingredients, hands-on techniques and passion. Each piece is unique and tells a story. Mass-produced chocolate is made fast and in huge amounts, to taste the same every time. In contrast, ours is slower, made with much more thought and to be experienced, not just eaten.

Serving up surprises

People are currently loving bold, unexpected chocolate combos, like miso caramel, yuzu or chili with fruit. But classics like pistachio, hazelnut and sea salt caramel will always win hearts. It’s less about being trendy and more about making flavors that feel authentic, complete with an element of surprise. Sustainability is another big issue; people care where their chocolate comes from. Low sugar, plant-based and clean-label chocolates are also current talking points.

Sharing stories

I make it a point to retain the basics that make chocolate great, but I like to add my own twist. Sometimes it’s a new flavor, a fun texture or a different way of presenting the chocolate. But what stands out most is the story. People want to know who made the chocolate, where the beans came from and why it’s special. It’s not just offering them chocolate – it’s making a real connection.

Controlled craftsmanship

Craft, quality and character are what define artisan chocolate and set it apart. Unlike mass-produced varieties, small-batch production gives us full control. We use premium cacao beans, natural flavorings and ethical sourcing practices to create rich, nuanced profiles with superior texture. Each piece reflects the chocolatier’s skill, vision and commitment to sustainability. Regional influences are also key -think dates and cardamom in Middle Eastern flavors or yuzu and matcha in Asian-inspired bars.

Tradition meets innovation

Crafting exceptional chocolate means balancing time-honored techniques with bold innovation. Importantly, we stay true to classic techniques, like tempering and molding, to maintain texture and flavor. But we also introduce modern touches, such as plant-based ingredients and superfoods, alongside striking flavor pairings. Investing in top-tier machinery for precision is crucial. However, creativity and the creator’s touch are always our priorities. This allows us to celebrate tradition, while producing chocolate that feels fresh and exciting.

A bespoke, personalized future

Unexpected and nostalgic flavors like kunafa and baklava are gaining popularity. Single-origin chocolates are also proving popular for their purity and distinct cacao notes. The industry is leaning toward bean-to-bar transparency, sustainable sourcing and health-forward options like chocolates with adaptogens. Bespoke flavors, personalized packaging and immersive tasting experiences are among the trends we believe will shape the next chapter of our craft.

Step by step by hand

Artisan chocolates are mainly handmade, unlike mass production, which is done by machines. This applies to all parts of the process, from tempering and molding to dipping and wrapping. As true chocolatiers, we even make the filling from scratch and won’t use preservatives to keep the flavors intact. This handmade approach allows for greater flexibility and adaptation compared to larger-scale supply chains.

Quality over trends

Pistachio is taking the world by storm right now, although of course, we’ve been using this ingredient for ages in Lebanon! The current craze is an example of social media success on a huge scale! Oriental and Asian flavors like matcha, yuzu and sesame are also current talking points. Others include the chocolate plank you crack with a hammer or frozen fruit dipped in chocolate. However, while trends come and go, I believe that good quality chocolate and well-balanced flavors are what will ultimately stand the test of time.

Maintaining momentum

Since joining my mother, Hoda, in the business 10 years ago, my main focus has been balancing innovation with tradition. It’s essential to keep quality front and center of our craft. However, innovating is what keeps the industry moving forward. We constantly have to revisit what we’re doing to maintain that momentum.

Room to experiment

Artisan chocolates are defined by quality, craftsmanship and storytelling. They typically feature high-quality ingredients, often single-origin or fair trade, and involve handcrafted processes, from tempering to molding. Small-batch production allows for experimentation and freshness, while avoiding the need for artificial preservatives or additives. Mass-produced chocolates, by contrast, prioritize cost-efficiency, long shelf life and consistency over nuance and authenticity.

A fusion of flavors

Currently, fermented and locally foraged ingredients are trending. Black sesame and caramel provide inspired twists, while Habaq mint ganache offers depth and sweetness. Regionally, we’ve noticed that Taif rose and cardamom blends are especially popular in Middle Eastern handmade chocolates. Other on-trend varieties include hibiscus raspberry ganache, which adds a fruity-herby flavor. Meanwhile, single-origin cacao with cocoa nibs is all about celebrating the terroir and allowing the flavor to shine through.

Contemporary twists

Chocolate-making as a craft is admittedly a balancing act. The key is to respect the roots while reimagining the future. I believe it’s essential to master the classic techniques, like tempering, enrobing and ganache-crafting, before experimenting. There is certainly plenty of potential for creativity, like taking typical Saudi elements – dates, saffron and Arabic coffee, for example – and using them in contemporary formats. It’s also important to listen to feedback from customers about their preferences.

Painstaking precision

Artisan chocolate is crafted, not manufactured. It starts with real couverture chocolate and is shaped with care, technique and purpose. Our signature domes and cage-like spheres are designed with architectural precision, for example. Each one is finished with unique textures and surfaces. We only work with real couverture chocolate, sourced from trusted producers like Callebaut, to ensure purity, consistency and excellence.

Tropical temptations

Passion fruit and mango have become a signature combination, especially during the summer season. Their tropical brightness contrasts beautifully with the richness of real Belgian chocolate. This duo has been a customer favorite for over two years now, featured in our best-selling bonbons, chocolate bars and dessert creations. The sweet-sour blend brings balance, color and energy to chocolate, and resonates with customers looking for something refreshing and indulgent.

Experiential indulgence

One trend gaining momentum is design-driven chocolate. These are creations that offer not just taste, but form, structure and story. We are proud to be pushing boundaries in this field, designing and producing our own chocolate molds, inspired by architecture, nature and everyday materials. Additionally, the industry is shifting toward experiential chocolate, where the product surprises, provokes and even challenges expectations. People today want chocolate that they can not only eat but also explore.