THE BASIC PRINCIPLES OF FIX CHOLCOLATE

Crisp your Vermicelli, mood your chocolate, make your filling, then fill the moulds. You just want to do it in phases so you've got a nice chocolate mould. A warning from me – attempt to resist taking in the crunchy pistachio filling mainly because it is so great. It really is sweet and might be sickly but the texture and flavour combo is so very