A roasted 100% pistachio paste from the island of Sicily meets 64% dark chocolate made from Madagascan cocoa beans. The pistachio paste heated to 50 degrees and the dark chocolate mass are thoroughly mixed to form a perfect emulsion. This is then tempered and poured into molds, creating the pistachio gianduja.

Valrhona Manjari dark chocolate is made exclusively from a rare Madagascan cocoa bean, which has fresh, sour, strong, fragrant notes of red fruit. This dark chocolate is a journey in itself – to Madagascar, also known as the "fragrant island" – where these wonderful cocoa trees, delicious fruits, and amazing spices grow.

But we don't stop there, as the Sicilian pistachio mixed with this chocolate is one of the world's finest varieties. Smaller, sweeter, and richer than traditional pistachios, this nut harvested on the eastern coast is known as "Sicily's green gold" and is immediately recognizable by its vibrant color. Its taste reveals sweet, salty, and earthy notes, as this type retains more oil than its traditional counterparts due to dry cultivation.

• Valrhona Grand Cru Madagascar dark chocolate 64%
• Sicilian pistachio paste 100%