FIX DUBAI CHOCOLATE BAR SECRETS

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only want to do it in stages so there is a awesome chocolate mould. A warning from me – try to resist having the crunchy pistachio filling mainly because it is so wonderful. It truly is sweet and can be sickly but the feel and flavour combo is so very good.