I haven't posted chocolate picture in a while :)
Today, I made chocolate with pistachios. I slightly roasted the pistachios in the oven, though I think they should have stayed a bit more.
I've used cocoa butter & pure cocoa powder from https://www.schwarzenbach.ch/
, an old Zurich institution for coffee and beans. Result is quite good - I quite like Schwarzenbach chocolate which is quite strong and tasty.
Also, doing the Mycryo-tempering around 35C instead of 34C seems to yield better results (less grainy aspect).