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 get it done in levels so there is a nice chocolate mould. A warning from me – try and resist ingesting the crunchy pistachio filling as it is so wonderful. It is sweet and might be sickly but the feel and flavour combo is so very good. Here's a