- dark chocolate drops, sugar-free: 200 g
- white chocolate drops, sugar-free: 50 g
- pistachio butter: 1 tbsp
- chopped pistachios: 2 tbsp
Melt the dark and the white chocolate separated from each other in a bain marie. For extra shininess you can also add some coconut oil.
Stir the pistachio butter into the white chocolate.
Spread the dark chocolate evenly over a sheet of baking paper.
Now speckle the white pistachio chocolate on top and draw some patterns into the dark chocolate with a fork or a toothpick.
At the end sprinkle the chopped pistachios on top and let the chocolate harden.