Dubai Truffle House isn't a big catalog of flavors — it's a handful of recipes, made properly, over and over, out of our kitchen in New York.
When the baklava-and-pistachio chocolate trend started showing up everywhere, most versions leaned too sweet, too soft, or too thin on filling. We wanted the ratio right — real crunch, real pistachio, chocolate that could hold it all together.
Dubai Truffle House started as dozens of test batches in a New York home kitchen before it ever became a brand.
Kunafa dough is toasted until it snaps, not softens. Pistachio cream is folded through by hand so every truffle, jar, and bar has real crunch and cream, not just chocolate on the outside.
We keep batches small so nothing sits around waiting to be sold — everything ships from our New York kitchen close to the day it's made.
Belgian chocolate, real pistachio, real kunafa — no filler creams or artificial flavoring standing in for the real thing.
We make what we can actually make well. No mass runs, nothing sitting in storage for months before it reaches you.
Wrapped and presented the way a proper gift should be — the kind of chocolate you hand someone, not just eat alone.
Every truffle, jar, and bar is made and packed in our New York kitchen, so it reaches most of the US in days, not weeks.
"Everything leaving this New York kitchen has to be something we'd be proud to hand someone ourselves."
