Viral ‘Angel Hair Chocolate’ lands in the Canary Islands
Move over Dubai chocolate, there’s a new viral sweet treat making waves, and it’s just arrived in the Canary Islands. The latest confection to take social media by storm is Angel Hair Chocolate.
A delicate and visually striking creation that’s caught the attention of influencers, dessert lovers, and pastry chefs alike.
Unlike traditional dark, milk, or white chocolate, this unique treat features a soft, fine texture inspired by Turkish sweets. At its centre is pişmaniye, a traditional Turkish sweet made from fine strands of sugar and flour, similar to candy floss but with a denser, melt-in-the-mouth feel.
This is then wrapped in a layer of white chocolate infused with natural fruit powders such as raspberry or pomegranate. When the bar is broken open, the strands spill out like silky threads, hence the name ‘Angel Hair’.
The product was created by Belgian chocolatier Tucho, who blended the artistry of Belgian chocolate-making with Turkish confectionery traditions to craft this premium product.
Originally launched in early 2024, Angel Hair Chocolate has only recently exploded in popularity thanks to its stunning appearance and viral spread on social media. Updates to the recipe, including pistachio cream fillings and vibrant colour variations such as pastel blue, have helped cement its status as a luxury, limited-edition dessert for those seeking something visually impressive and indulgent.
The good news for local chocolate lovers? The treat is now available in Carrefour supermarkets across the Canary Islands, but you’ll need to act fast as it’s expected to sell out quickly.
Popular Canarian food content creator Víctor González (@vrglez_) was one of the first to spot it. After hearing about its arrival, he rushed to buy it and shared his thoughts online, describing the texture as reminiscent of marshmallows or candy floss from a fair, with a subtle pistachio aroma.
“It’s really tasty and definitely worth trying,” he said. “Though if it had just a bit more filling, it’d be even better.”
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