Baklava, Blossom, and Boldness: Beirut Chocolate Breaks the Mold with Plant-Based Flair and Global Curiosity

Handcrafted in London and inspired by Beirut, this chocolate bar blends Lebanese nostalgia with plant-based innovation. Created by Phil Khoury—former Harrod’s pastry chef and author of A New Way to Bake—Beirut Chocolate sold out within hours of its first release, with early batches shipped internationally to test packaging and logistics.

Infused with orange blossom caramel, twice-baked cashew baklava, and smooth cashew cream, it’s available in 50% almond milk or 63% dark chocolate. Every bite is a quiet nod to heritage, crafted with precision and purpose.

What’s Inside?

• Fragrant Orange Blossom Caramel: A nod to Lebanese patisseries and springtime gardens.

• Twice-Baked Cashew Baklava: Crisp, golden, and layered with nostalgia.

• Smooth Cashew Cream: Adds richness without dairy, keeping the bar fully plant-based.

• Chocolate Options: Silky 50% almond milk or rich 63% dark chocolate—both rainforest-regenerating.

From Harrods to Handmade

Khourys is an artisan chocolate studio based in East London, founded by Philip Khoury after six years leading pastry innovation at Harrods. Every bar is made by hand in small batches, using only plant-based ingredients and a balance of innovation and tradition.

The Beirut bar was originally created for a charity bake sale—never meant to be more than a one-off. But it struck a chord, and became the first in a growing series of “chocolate love letters” to cities around the world.

Launch Highlights

• Sold Out in 2 Hours: The first drop vanished within hours, far exceeding expectations.

• International Testing: Early shipments were sent abroad to test packaging and logistics, laying the groundwork for future global dispatches.

Giving Back

10% of proceeds from Beirut Chocolate go to support children affected by conflict in Lebanon. It’s a dessert with depth—both in flavor and purpose.