DUBAI CHOCOLATE INGREDIENTS FUNDAMENTALS EXPLAINED

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only need to get it done in phases so you do have a great chocolate mould. A warning from me – try to resist consuming the crunchy pistachio filling as it is so nice. It's sweet and can be sickly but the feel and flavour combo is so excellent. Here's an ama