5 TIPS ABOUT DUBAI CHOCOLATE BAR NEAR ME YOU CAN USE TODAY

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only want to do it in levels so you do have a great chocolate mould. A warning from me – try to resist feeding on the crunchy pistachio filling because it is so awesome. It really is sweet and may be sickly but the feel and flavour combo is so good. Here is