GETTING MY VIRAL.CHOCOLATE BAR TO WORK

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You simply require to make it happen in stages so you do have a great chocolate mould. A warning from me – try and resist ingesting the crunchy pistachio filling as it is so good. It is sweet and may be sickly but the texture and flavour combo is so superior. H