NEW STEP BY STEP MAP FOR KUNEFE CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You merely want to get it done in phases so you've got a wonderful chocolate mould. A warning from me – attempt to resist feeding on the crunchy pistachio filling as it is so nice. It's sweet and may be sickly but the texture and flavour combo is so excellent.