NEW STEP BY STEP MAP FOR KUNEFE CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only will need to get it done in stages so you have a great chocolate mould. A warning from me – attempt to resist taking in the crunchy pistachio filling as it is so awesome. It's sweet and will be sickly but the texture and flavour combo is so fantastic.