RUMORED BUZZ ON FIX CHOCOLATE BAR

Crisp your Vermicelli, temper your chocolate, make your filling, then fill the moulds. You only need to have to do it in phases so you have a good chocolate mould. A warning from me – try and resist eating the crunchy pistachio filling mainly because it is so awesome. It's sweet and may be sickly but the texture and flavour combo is so superior.