The Dubai chocolate bar trend is one that will never go away because it’s just that delicious! So let’s make Dubai chocolate bar but in egg shape for Easter!

I’ll share with you the products I use from Amazon (affiliate) like this silicone mold that I’ve used before on this blog for my protein peanut butter eggs last Easter.

You can make your Dubai chocolate bar eggs with any chocolate you prefer.

I’m used Oil based food coloring in some white chocolate to drizzle inside of my mold before adding the dark chocolate. I recommend Ghirardelli dark chocolate melting wafers for a project like this, they’re just incredible and don’t really require any tempering for a great snap.

I also would recommend using these silicone cups for melting your chocolate in the microwave because it evenly distributes the heat. Make sure you’re stopping the microwave and stirring your chocolate every 15-20 seconds too. Put the chocolate in the mold and put it in the fridge to set before filling.

I prefer making my own pistachio butter/cream because it is cheaper than buying it. If you aren’t into that, I would recommend getting this pistachio butter from Amazon. I also get my shredded Kataifi from Amazon because it’s already toasted and saves a lot of time and dishes. My pistachio butter recipe is in my Dubai chocolate strawberry brownies recipe if you’re interested in that.

I had leftover dark chocolate ganache from a cake I made and decided to add some to these Dubai chocolate bar eggs, but you certainly don’t have to. If you were interested in doing so, I would recommend using disposable piping bags to get it into the chocolate molds. My ganache recipe for this is just 1/2 cup heavy cream heated to 175°F in the microwave and poured over a 60% Ghirardelli chocolate bar that has been chopped. Let it sit for 5 minutes then stir. I would let it sit again for a few minutes before trying to add it to the molds.

Another optional step is adding extra pistachio crumbs into the molds but again, it was just because I already had them leftover.

Then I used a cookie scoop to add the pistachio butter/kataifi mixture almost to the top.

A disposable piping bag comes in handy to add the melted dark chocolate to the top without overfilling. Then I pop these in the fridge to set.

To make the Dubai chocolate bar eggs feel even more luxurious, I added some edible gold leaf flakes too. I would also recommend using disposable gloves when handling chocolate to help the heat from your hands messing up your beautiful work. The gold leaf will stick to your Dubai chocolate eggs without anything else, just simple static cling kind of vibe.

Random, but I recently got these pasta bowls from Amazon and they’re like shallow bowls that are basically plates and I’ve been using them for dinner every single day, I’m obsessed. And this bamboo cutting board has also been a great new addition to my kitchen.

If you make these Dubai chocolate bar eggs, please share them on social media, I love to see your creations! Let’s connect!

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