NEW STEP BY STEP MAP FOR KUNEFE CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You simply will need to make it happen in stages so there is a nice chocolate mould. A warning from me – try to resist ingesting the crunchy pistachio filling as it is so awesome. It's sweet and can be sickly but the feel and flavour combo is so fantastic. Here