5 SIMPLE TECHNIQUES FOR CHOCOLATE DE DUBAI PISTACHO

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You just need to have to get it done in levels so you've got a awesome chocolate mould. A warning from me – try to resist taking in the crunchy pistachio filling mainly because it is so great. It's sweet and can be sickly but the texture and flavour combo is so