Uovo latte ricoperta con pistacchi

For the chocolate eggs, we use cocoa beans that we obtain directly from the farmers. They are roasted and processed into a fine cocoa paste. With the addition of milk powder (for milk chocolate), the mass is conched (stirred) for several hours to remove excess acidity and obtain a balanced, emulsified and perfectly oxygenated chocolate. Once it has reached the right temperature, the mixture is poured into moulds and decorated by hand with high-quality ingredients such as Piedmont hazelnuts, pistachios or raspberries.