FASCINATION ABOUT CHOCOLATE KNAFEH BAR

Crisp your Vermicelli, mood your chocolate, make your filling, then fill the moulds. You merely will need to make it happen in phases so you have a wonderful chocolate mould. A warning from me – try and resist having the crunchy pistachio filling as it is so good. It truly is sweet and can be sickly but the feel and flavour combo is so excellent.