Dubai chocolate in Malta: the bar behind the searches, and where the pistachio comes from

The bar

A thick milk chocolate shell filled with pistachio cream and toasted kadayif, the shredded pastry that gives the bite its crunch. The name comes from the city where it went viral; the filling comes from further east. Pistachio is grown around Gaziantep and kadayif is made there in the same streets, which is why we were making pistachio and kadayif fillings long before the bar had a name, and why the bar is now made there in retail, gift and catering formats.

Where the searches go

The supermarket, the confectioners that make their own, the tourist shops and the price. An importer reads those searches differently: the demand is proven, the local supply is small batch and expensive, and a shelf-stable bar with a producer behind it, landed under the customs union, is what the trade is missing. The chocolate page lists the bar and the pistachio tablets next to it; pistachio cream in jars, the filling on its own, is on the pistachio page.

The price question

For a shopper the price is set by the shop; for an importer it is in the offer: the price per bar in US dollars, the case count, the pallet plan, the tariff line and what applies to the agricultural component on the day. Nothing that changes with the exchange rate or the season is printed on this site. A bar that lands by the pallet and sits on a supermarket or tourist shelf is a different product, at a different price, from a bar made by hand in a confectioner’s kitchen, and Malta has room for both.

What the Maltese entry needs

The A.TR movement certificate under the EU–Türkiye customs union; an English label to the EU food information rules with the responsible food business named; the composite-product attestation for the dairy in the milk chocolate, drawn up from our documents; and a reefer in the warm months. The Malta page lists what stays the same on every offer.

Under whose name

In our standard packs from the first container, or under your own brand: the Maltese private label page goes through the formats, the label content and the artwork approval. A confectioner that wants its own name on a bar it does not have to temper itself has a producer for it, and the pistachio cream and the kadayif filling are sold on their own for the ones that pour their own shells.

What to send first

The lines from the chocolate page, the dragée page and the Turkish delight page, the quantity per line, whether you want the load by sea or by road, and whether any line carries your own brand. The written offer follows within two working days, in US dollars and the A.TR paperwork listed; the samples page explains how to taste the lines first, and the Malta page lists what stays the same on every offer.