THE 5-SECOND TRICK FOR VIRAL.CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You just have to have to get it done in phases so you have a nice chocolate mould. A warning from me – try and resist eating the crunchy pistachio filling since it is so wonderful. It can be sweet and will be sickly but the texture and flavour combo is so excel