THE ULTIMATE GUIDE TO KNAFEH PISTACHIO CHOCOLATE BAR

Milk chocolate and dim chocolate – I prefer to utilize a combination of fifty percent milk chocolate and 50 % 70% dim chocolate for that outer coating of chocolate on these candy bars. You should use whatever you prefer; all milk or all dim will work fine.To make Kataifi Pastry, a crepe-like batter is dripped onto a rotating heated metallic plate