THE BEST SIDE OF KATAIFI CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You simply need to get it done in stages so you do have a great chocolate mould. A warning from me – try and resist consuming the crunchy pistachio filling mainly because it is so good. It really is sweet and might be sickly but the texture and flavour combo is