NEW STEP BY STEP MAP FOR KUNEFE CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You merely need to have to do it in phases so you have a nice chocolate mould. A warning from me – attempt to resist having the crunchy pistachio filling since it is so nice. It truly is sweet and will be sickly but the texture and flavour combo is so excellent