THE DEFINITIVE GUIDE TO KUNEFA

Sugar bloom, on the other hand, is activated by excess moisture. When chocolate is stored inside a moist setting, the moisture on the surface area dissolves many of the sugar. As being the dampness evaporates, it leaves driving a rough, speckled crust of recrystallized sugar.Mr Haikkel, 22, informed The Straits Moments that the chocolates need to b