THE FACT ABOUT DUBAI CHOCOLATE BAR INGREDIENTS THAT NO ONE IS SUGGESTING

Crisp your Vermicelli, mood your chocolate, make your filling, then fill the moulds. You only have to have to do it in stages so you have a good chocolate mould. A warning from me – try and resist taking in the crunchy pistachio filling since it is so great. It is actually sweet and may be sickly but the feel and flavour combo is so very good. He