A SECRET WEAPON FOR PISTACHIO DUBAI CHOCOLATE BAR

Protect the top with extra melted dim chocolate and cover evenly. Make sure to scrape out the surplus and place the mould in the freezer to set for a few minutes.The knafeh bits were being crunchy and skinny, abundant but in some way not all you can feel in your tongue. It supplied a great deal of of the texture though the pistachio experienced the