Our Barlo Dubai Chocolate with Pistachio is built around three things working together. Smooth milk chocolate on the outside, creamy pistachio cream in the middle, and golden kadayif strands running through the filling to give it that signature crunch. When all three are right, the bar is unforgettable. When the kadayif goes soft, something has gone wrong somewhere between our factory and your customer's hands.
The good news is it is almost always a storage problem, and you can prevent it easily.
Why kadayif goes soft
Kadayif is essentially a thin, baked wheat strand. Like anything made from flour, it absorbs moisture from the air. In our bars, the kadayif is sealed inside a layer of chocolate that protects it. But if that chocolate seal breaks down even slightly, the moisture gets in and the crunch is gone within hours.
The seal breaks in two main situations:
The bar got too warm in transit or storage. Anything above 20°C softens the chocolate enough to let air pass through tiny cracks. By the time you notice the bar feels a bit soft, the kadayif inside is already losing its texture.
The bar went through a sudden temperature change. Moving a cold case straight into a warm display creates condensation on the chocolate. That water sits on the surface and slowly works its way through.
How to store Barlo Dubai Chocolate properly
Keep stock between 16 and 18°C with humidity under 60 percent. A dedicated cool storage room or a climate-controlled cabinet works best. Avoid the fridge unless you really have no other choice. Every time you open and close a fridge door, condensation forms on the bars inside.
If you sell from a retail display, keep the area away from direct sunlight, ovens, and steam tables. Rotate older stock to the front and bring fresh cases up only when needed.
The white film on the chocolate
Sometimes you will spot a faint dusty layer on the chocolate before the kadayif problem even shows up. That is sugar bloom, and it is the first warning sign. The bar is completely safe to eat, but the moisture has already started its work. The crunch will fade soon after.
If you see bloom on a bar, pull it from your premium display before customers notice. Use those bars for in-store baking, melt them down for hot chocolate, or grate them as a topping for cakes. The flavor stays exactly the same.
For distributors receiving cases
Give every shipment at least four hours to settle at your storage temperature before opening the cartons. Cold cases brought straight into warm storage create condensation inside the box, which lands on the bars and starts the same chain reaction.
For summer shipments into warmer climates, ask us for cooling packs when you place the order. We include them at no extra cost.
If a bar arrives broken, sticky, or with visible bloom, send us a photo within 48 hours and we will replace it. No questions, no paperwork battles.
The Barlo Dubai Chocolate is a premium product priced at premium retail. Treated right, it delivers that perfect snap every time.
