GETTING MY KUNEFE CHOCOLATE BAR TO WORK

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You just will need to do it in stages so you do have a wonderful chocolate mould. A warning from me – try and resist taking in the crunchy pistachio filling mainly because it is so nice. It really is sweet and will be sickly but the texture and flavour combo is