KUNAFA CHOCOLATE - AN OVERVIEW

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only have to have to get it done in stages so you've got a good chocolate mould. A warning from me – try to resist having the crunchy pistachio filling as it is so awesome. It is actually sweet and might be sickly but the feel and flavour combo is so great.