FIX DUBAI CHOCOLATE BAR SECRETS

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only have to have to do it in levels so you do have a pleasant chocolate mould. A warning from me – try to resist having the crunchy pistachio filling as it is so great. It really is sweet and may be sickly but the feel and flavour combo is so very good. He