ABOUT VIRAL PISTACHIO CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only need to get it done in phases so you have a pleasant chocolate mould. A warning from me – attempt to resist taking in the crunchy pistachio filling because it is so great. It's sweet and might be sickly but the texture and flavour combo is so superior.