THE BASIC PRINCIPLES OF DUBAI PISTACHIO CHOCOLATE BAR NEAR ME

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You just want to make it happen in levels so there is a wonderful chocolate mould. A warning from me – try and resist taking in the crunchy pistachio filling because it is so good. It is sweet and will be sickly but the texture and flavour combo is so superior.