I’ve been wishing to make this chocolate bar for weeks now but am finding it unachievable to locate a location to invest in the Kunafa Pastry in Ontario! Any help with this would be greatly appreciated.
Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You just need to do it in levels so there is a awesome chocolate mould. A warning from me – attempt to resist having the crunchy pistachio filling mainly because it is so pleasant. It is sweet and will be sickly but the feel and flavour combo is so very good. Here is an amazon website link Using the moulds and ingredients.
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Worldwide feeling: Viral ‘Dubai chocolate fever’ underscores influence of social websites, exclusivity and regional flavours –
The bar will come wrapped in rose-coloured foil as well as a paper sleeve with an illustration of knafeh on it.Rachel Askinasi / Now
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It is actually very nice. The textures are location on, the get more info pistachio flavours so good and the whole bar is just tasty.
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