Cook the cream with the grated tonka bean.
Pour over the chocolate and emulsify.
Add the alcohol and let cool until pipeable. (Round tip: 6 mm).
Make Ocoa™ 70 % dark chocolate couverture wafers (25/30 mm using a chablon).
Place a drop of chocolate in the center to glue the whole caramelized pistachio. Pipe the ganache in a spiral over the pistachio.
Dip in Alunga™ milk chocolate couverture and place small pistachio piece on top to garnish.