5 SIMPLE TECHNIQUES FOR CHOCOLATE DE DUBAI PISTACHO

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Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only will need to do it in phases so there is a pleasant chocolate mould. A warning from me – try to resist consuming the crunchy pistachio filling mainly because it is so great. It's sweet and will be sickly but the feel and flavour combo is so excellent.