DUBAI KUNAFA CHOCOLATE BAR - AN OVERVIEW

Crisp your Vermicelli, mood your chocolate, make your filling, then fill the moulds. You simply need to make it happen in phases so there is a pleasant chocolate mould. A warning from me – attempt to resist eating the crunchy pistachio filling as it is so nice. It truly is sweet and may be sickly but the texture and flavour combo is so excellent.