THE 2-MINUTE RULE FOR DUBAI CHOCOLATE BAR NEAR ME

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only will need to do it in levels so you do have a good chocolate mould. A warning from me – try to resist eating the crunchy pistachio filling mainly because it is so good. It truly is sweet and might be sickly but the feel and flavour combo is so excellen

Hey Joanne, they continue to keep while in the fridge for 10 times and from the freezer for two months. I still have a number of parts from my former batch within the freezer which I take in sparingly, LOL.Coconut oil – I’m using coconut oil to help the bars established in the freezer/fridge. It’s strong when cooled, which assists the pistach