RUMORED BUZZ ON DUBAI CHOCOLATE PISTACHIO

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You just require to do it in phases so there is a good chocolate mould. A warning from me – try and resist having the crunchy pistachio filling because it is so nice. It's sweet and may be sickly but the feel and flavour combo is so excellent. Here's an amazon