Emirates said Monday its customers consume more than 64 million pieces of premium chocolate every year, as the airline marked World Chocolate Day by detailing the scale and craftsmanship behind its onboard chocolate offerings.

The Dubai-based carrier said chocolate consumption across its network had risen by four million pieces compared with the previous year, while it also handcrafts around 26 million chocolate desserts annually across all four cabin classes, from Economy to First Class.

Emirates said it loads approximately 750,000 kilograms of luxury chocolate giveaways from premium suppliers onto its aircraft each year, alongside roughly 260,000 kilograms of chocolate ingredients used to prepare desserts for passengers worldwide.

Rather than depending on a single supplier or cocoa origin, the airline said it works with multiple renowned chocolatiers and manufacturers, sourcing cocoa from regions including South America and Africa on the basis of quality, craftsmanship, and sustainable production practices.

According to the airline, its culinary team tailors chocolate desserts to reflect regional tastes and seasonal ingredients rather than serving uniform menus worldwide. Mediterranean routes may feature chocolate paired with berries or stone fruits, while Asian destinations inspire pairings with tropical fruits, yuzu, or matcha. Pistachio remains a favoured flavour across the Middle East, the airline said.

Doxis Bekris, Vice President of Culinary Design at Emirates, said the airline's chocolate desserts are never created in isolation, noting the team considers the destinations customers are travelling to and the flavours they enjoy in different parts of the world when selecting chocolate to complement those ingredients. Bekris added that this approach allows the airline to create chocolate experiences that feel both familiar and globally inspired.

Emirates said a team of 250 pastry and bakery chefs produces more than 120 different chocolate desserts a year across its cabin classes, with menus evolving according to seasonal ingredients and customer preferences. The airline reported approximately 5 percent year-on-year growth in chocolate consumption, particularly in dark chocolate varieties, while salted caramel remains among its most popular flavour pairings.

The airline said the chocolate experience extends into its premium airport lounges, where First and Business Class passengers can access curated desserts and confectionery before departure, including creations from partners such as Valrhona, La Rose Noir, Gianni & Gelato, Compartés, Baklava Improved, and French Bakery.

Onboard, each cabin class is offered a distinct chocolate experience. Economy passengers are served desserts such as a Triple Chocolate Mousse Cake, while Premium Economy customers receive a Chocolate & Pistachio Mousse Cake. Business Class passengers are offered a Chocolate Entremet accompanied by chocolates from UAE-based chocolatier Coco Jalila, while First Class customers are served plated desserts alongside a luxury chocolate selection that rotates every four months, featuring brands including Valrhona of France, Coco Jalila of the UAE, and Canonica and Neuhaus of Belgium.

Source: PR