How knafeh chocolate bar can Save You Time, Stress, and Money.
Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only need to have to do it in phases so you do have a great chocolate mould. A warning from me – attempt to resist having the crunchy pistachio filling mainly because it is so nice. It can be sweet and might be sickly but the texture and flavour combo is so