A SIMPLE KEY FOR CHOCOLATE KNAFEH BAR UNVEILED

Sugar bloom, Alternatively, is triggered by surplus moisture. When chocolate is stored in a damp surroundings, the humidity about the surface dissolves some of the sugar. Given that the dampness evaporates, it leaves behind a rough, speckled crust of recrystallized sugar.Hey Jo, my pistachio paste is pistachio nuts ground into a paste with slightly