The novelty of camel milk chocolate has certainly diminished since I purchased my very first bar way back in 2015. The packaging, wrapped in foil with a four-colour paper outer covering, remains just as I remember it. As I unwrap the bar, the dull oblong pieces of chocolate catch my eye – perhaps the temperature plays a role in this appearance.

As any chocolatier knows, the auditory experience of biting into a piece of chocolate is as important as the visual. A dull thud rather than a satisfying snap indicates the texture might differ from the usual chocolate bars.

The scent, too, carries a hint of sourness, though not unpleasant.

Now, the moment of truth – the taste. Camel milk chocolate is known for its distinctive flavour profile. Some say it carries a "sweet and sharp taste, but sometimes it is salty." Others have noted that the milk's flavour can vary, occasionally even tasting watery. Interestingly, I've come across information suggesting that the hydration status of the camels themselves affects the fat content and thus the taste of the milk.

As I took a bite, I found the bar to be somewhat fudgey and chalky, bordering on crumbly. I discovered that allowing it to warm up in my mouth didn't significantly intensify the flavour, though it did become smoother as it melted. The composition of the bar intrigued me – with whole camel milk accounting for 18% of the ingredients.

Curiosity piqued, I also sampled a bar of the 70% camel milk dark chocolate. To my surprise, it was remarkably enjoyable. Although the amount of camel milk in the ingredients stood at just 3%, causing me to ponder whether it could truly be categorised as milk chocolate, the quality of the dark chocolate used was undeniable. I found myself willing to indulge in more of the dark chocolate variety.

Interestingly, both my discerning private clients enjoyed the taste of these camel milk chocolate creations. It goes to show that while my perspective as a chocolatier is valuable, taste remains a highly personal experience.

In conclusion, my journey through Al Nassma's camel milk chocolate range was an exploration of unique flavours and textures that have become synonymous with the allure of Dubai. While the novelty may have faded over the years, the distinctive taste and cultural significance of these chocolates continue to captivate the taste buds of both locals and visitors alike. And as I reflect on my own impressions, I'm reminded that in the world of chocolate, as in life, it's the diversity of experiences and palates that truly make each creation special.

Look

The packaging hasn’t changed from what I remember foil wrapped with four colour paper outer wrapping.

Once unwrapped the bar is made up of large oblong pieces of dull looking chocolate (probably the temperature)

Listen

Dull thud not a snap

Smell

Slightly sour but not unpleasant

Taste

The milk has a “sweet and sharp taste, but sometimes it is salty” or “at times the milk tastes watery.”

I read that the hydration status of the animals determines the fat content of the milk”

For me the bar was a bit fudgey chalky/crumbly. It had little Warming it up in my mouth did not intensify the flavour much, but it became smoother as it melted. In the bar, whole camel milk was 18% of the ingredients.

I also tried a bar of the 70% camel milk dark chocolate, and it was quite good.

The amount of camel milk in the ingredients (3%) made me wonder if it was worth calling it milk chocolate.

I thought that the quality of the dark chocolate that is used is quite good, though, and I would eat more of the dark chocolate again.

Both sets of private clients loved the taste, so what do i know?.