Toas the pistachios with a bit of salt, if desired, and let cool.
Apart, make a caramel with sugar, Place on a silpat and let cool. Chop and mix with the pistachios.
Temper the Cordillera chocolate 32% with a 45°C- 27°C- 29°C curve and blend with the previous mix of caramel and pistachio. Chop when it has crystalized.
