GETTING MY KNAFEH CHOCOLATE BAR DUBAI TO WORK

Crisp your Vermicelli, mood your chocolate, make your filling, then fill the moulds. You simply need to do it in phases so you've got a great chocolate mould. A warning from me – try and resist feeding on the crunchy pistachio filling because it is so good. It really is sweet and might be sickly but the feel and flavour combo is so excellent. Her