MANILA, Philippines — The global Dubai chocolate craze has officially reached Jollibee’s Philippine menu, and the country’s biggest homegrown fast-food brand is betting that a ₱79 pistachio-and-chocolate dessert could become one of its most talked-about Christmas treats.
Jollibee Philippines has teamed up with Dubai-based Filipino pastry chef Nouel Catis, whose confectionery work is associated with the international Dubai chocolate phenomenon, to launch its limited-edition Pistachio Choco Sundae.
The new offering combines the familiar sweetness of Jollibee’s vanilla soft serve with a pistachio-flavored shell, chocolate syrup, and diced pistachios, introducing a globally popular flavor combination to the fast-food chain’s holiday lineup.
Available nationwide from October 16 to December 31, 2026, the dessert signals Jollibee’s latest attempt to transform an international food trend into an affordable seasonal treat for Filipino consumers.
But beyond the eye-catching flavors and celebrity-chef collaboration, the launch highlights a bigger business strategy: using viral food trends to attract customers during the highly competitive Christmas shopping and dining season.
From Dubai’s Viral Chocolate Craze to a ₱79 Jollibee Dessert
Dubai-style chocolate has gained international attention for combining chocolate with pistachio-rich fillings, often featuring crispy kunafa or kataifi pastry.
The dessert trend spread rapidly through social media, inspiring chocolate manufacturers, bakeries, cafés, and restaurants to develop their own pistachio-based creations.
Jollibee is now introducing its interpretation of that flavor phenomenon to the Philippine mass market.
Unlike traditional Dubai-style chocolate bars, the company’s Pistachio Choco Sundae uses vanilla soft serve as its foundation.
The dessert features a pistachio shell layered with chocolate syrup and topped with diced pistachios, creating a combination of creamy, sweet, and nutty flavors.
At ₱79 per serving, Jollibee is positioning the dessert as a more accessible way for consumers to experience a flavor pairing associated with premium international confections.
The product is not advertised as containing the traditional crispy kunafa filling found in many Dubai chocolate bars, making it a Dubai-chocolate-inspired sundae rather than an exact recreation of the original confection.
Meet Chef Nouel Catis, the Filipino Talent Behind the Collaboration
At the center of Jollibee’s latest holiday campaign is Nouel Catis, a Filipino pastry chef based in Dubai, United Arab Emirates.
Catis has built a reputation in chocolate confectionery and has been associated with the rise of the globally recognized Dubai chocolate trend.
His professional achievements include recognition as an Emerging Global Filipino Icon by The Global Filipino Magazine and a Service Excellence Award in Culinary Innovation in Dubai.
For Catis, the collaboration with Jollibee carries personal significance.
The chef grew up enjoying the Filipino fast-food brand and has described the opportunity to work with it as an unexpected milestone in his culinary career.
The partnership also offers an example of Filipino culinary talent bringing international experience and creativity back to the Philippine market.
While Dubai chocolate has become a worldwide phenomenon, Jollibee’s latest offering gives that trend a distinctly Filipino connection through the chef’s involvement.
Jollibee Sees Christmas as the Perfect Time for a New Dessert
The timing of the launch is deliberate.
Christmas is one of the Philippines’ most important celebrations, a period when families gather, restaurants promote seasonal favorites, and consumers look for affordable ways to enjoy the holidays.
Jollibee Philippines Vice President for Marketing Dorothy Ching said the collaboration is intended to introduce something different while recognizing Filipino talent in the global culinary industry.
The limited-edition Pistachio Choco Sundae combines familiar Jollibee flavors with an internationally popular dessert trend.
For the company, the launch creates an opportunity to generate seasonal interest among existing customers while potentially attracting consumers curious about pistachio desserts.
It also gives Jollibee another product to promote through digital marketing and social media, where visually distinctive desserts can gain attention through customer reviews, photographs, and short videos.
Whether the sundae becomes a major commercial success, however, will depend on actual customer demand.
Not Jollibee’s First Experiment With Dubai-Inspired Desserts
The Philippine introduction follows an earlier Dubai-inspired dessert experiment in Jollibee’s overseas operations.
In March 2025, Jollibee launched a Pistachio Kunafa Sundae exclusively in the United Arab Emirates.
That product was inspired by the regional popularity of pistachio and kunafa desserts and reflected the company’s strategy of adapting menu offerings to local tastes.
The UAE-exclusive sundae also demonstrated how Jollibee could use regional food trends to develop products beyond its established menu of Chickenjoy, Jolly Spaghetti, and classic desserts.
The new Philippine Pistachio Choco Sundae is a separate seasonal offering with its own formulation and marketing campaign.
The two launches nevertheless show how the company can draw inspiration from different markets while continuing to emphasize its Filipino identity.
Why the ₱79 Price Matters
The Pistachio Choco Sundae’s ₱79 price is a central part of the product’s appeal.
Pistachio has become closely associated with premium chocolates, specialty desserts, and social-media-driven food trends.
By offering the flavor in a fast-food sundae, Jollibee is attempting to make that experience available to a broader consumer audience.
The price point could appeal to students, young professionals, families, and dessert enthusiasts who may be interested in sampling the Dubai chocolate flavor trend without purchasing a specialty chocolate bar.
However, the dessert’s actual popularity and repeat-purchase appeal remain to be established.
Consumers will ultimately decide whether the taste, portion size, and overall experience justify its price.
For Jollibee, the challenge extends beyond generating initial attention. Turning curiosity into repeat visits would provide a stronger indication of the product’s commercial potential.
Where and Until When Can Filipinos Buy the Jollibee Pistachio Choco Sundae?
Jollibee has announced nationwide availability for the holiday dessert, with multiple purchasing options.
Product: Jollibee Pistachio Choco Sundae
Price: ₱79
Availability: October 16 to December 31, 2026
Where to buy: Participating Jollibee branches nationwide
Ordering options: Dine-in, takeout, drive-thru, GrabFood, and foodpanda
Customers should check their preferred branch or delivery application for actual availability, as inventory and delivery charges may vary.
The announced selling period ends on December 31, making the sundae a seasonal product rather than a confirmed permanent addition to the menu.
Jollibee has not announced whether the dessert will return after the holiday promotion.
The Bigger Picture: Jollibee Turns Global Food Trends Into Filipino Favorites
The launch highlights how international dessert trends are increasingly influencing the strategies of major fast-food operators.
Consumers who discover new flavors through social media may want to experience them through brands they already recognize and trust.
For Jollibee, collaborating with a Filipino chef connected to the Dubai chocolate phenomenon provides both product differentiation and a story that resonates with its local audience.
It also reinforces the brand’s broader approach to menu innovation, combining familiar products with tastes inspired by international markets.
Yet the real test will begin after the initial excitement fades.
A viral food trend can create instant attention, but sustained demand depends on affordability, taste, convenience, and customers’ willingness to buy the product again.
With the Pistachio Choco Sundae available only until December 31, the question is whether Jollibee has created another memorable holiday favorite—or simply captured a passing global dessert craze.
