Master Choclatier Oli the Choc Brings the Magic of Chocolate to Easter!

You'll be able to step into a world of pure chocolaty imagination with Oli The Choc, the visionary Master Chocolatier who is on a vital mission to inspire creativity through the magic of chocolate.

From growing up in his parents’ home chocolate factory to becoming a master of his craft, Oli’s passion is as rich as his creations.

His infectious love for chocolate isn’t just about taste, it’s about the experience, creativity, and fun!

Welcome to Oli’s Weird and Wonderful Chocolate World, where anything is possible!

So, the only question is… Are you ready to CHOC ‘N’ ROLL?

As seen on This Morning with Dermot O’Leary and Sian Welby, this Easter Oli The Choc unleashed the secret to making Dubai chocolate at home. Sian couldn’t resist getting stuck in—tasting the warm, melted chocolate straight from the bowl using a ladle like it was soup! It’s that irresistible!

Welcome to the Viral Dubai Easter Egg Masterclass—created to captivate both the taste buds and social media. This Easter Egg is set to become the must-have treat of the season. But it’s not just a dessert—it’s an experience.

Oli on the show

Are you ready to test your level of creativity today with chocolate?

If so, here’s how to make the Viral Dubai Easter Egg for the family – We dare you to share!

Ingredients

500g solid milk chocolate

200g Kataifi (Kataifi is a delicate, shredded phyllo dough pastry, but you can substitute with Shredded Wheat but may not be quite as crunchy)

60g Tahini

300g pistachio cream (shop bought or homemade / blended pistachios)

1 sheet gold leaf

20g green coloured chocolate (mix oil-based colour with white chocolate)

Equipment

Egg mould x 2 halves

Plastic microwaveable bowls x 2

Spatula x 2

Scraper

Greaseproof paper

Piping bags

Microwave

Recipe based on a 10” tall egg weighing approx. 1KG.

Method

Take one clean (half) egg mould and decorate the inside with drizzles of green chocolate using a piping bag and add gold leaf.

Fill the mould with tempered milk chocolate.

Empty out the excess chocolate, leaving a layer inside.

Once set, scrape off the excess and proceed to the next step.

Fill with a thick layer of the premixed pistachio, tahini, and Kataifi.

Cover the pistachio layer with another layer of milk chocolate and leave to set.

Once completely set, scrape any excess and place in the fridge.

Stick the two halves together with tempered chocolate—perhaps hiding some chocolate goodies inside, like Oli’s signature Holy Grail.

Looking to elevate your chocolate indulgence even further? The legendary Holy Grail chocolate can be purchased exclusively at Oli The Choc’s official store which you will find here https://www.olithechoc.com

You can follow Oli's recipe here as he shows Dermot and Sian how to make the truly stunning eggs!