DUBAI CHOCOLATE INGREDIENTS FUNDAMENTALS EXPLAINED

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only need to do it in stages so you've got a great chocolate mould. A warning from me – try to resist having the crunchy pistachio filling as it is so nice. It truly is sweet and may be sickly but the feel and flavour combo is so superior. Here's an amazon