THE DEFINITIVE GUIDE TO FIX PISTACHIO CHOCOLATE BAR

The bar had a agency exterior in addition to a easy, constant texture. It did not soften easily and passed the snap test with traveling hues. The chocolate seemed so beautifully tempered that it had a good gloss and took some energy to break in 50 %.Once the chocolate firmed up, clear away it from the fridge and unfold a layer in the pistachio fill