Grind the Sosa Freeze-Dried Blackcurrant and set aside.
Mix using a hand-blender the melted cocoa butter and the white chocolate with the blackcurrant powder.
Put the mix in a pastry bag and keep at 36ºC / 97ºF.
Add some chocolate to the Confi Kit and leave to set.
Put the Sosa Raw Pistachios in the Confi Kit.
Add chocolate and leave to crystallize.

 

Option 1: Leave to crystallize at room temperature (max. 16ºC / 61ºF).
Option 2: Cool down using cold air.
Option 3: Cool down using liquid nitrogen cryo spray.
Option 4: Use nuts previously frozen.

 

Repeat the first steps until achieving the desired thickness.
Put the nuts on a tray and leave to crystallize.