Home-made chocolate with nuts or pistachios

Mix the powdered milk and cocoa, then set them aside separately in a bowl. To enhance the flavor, toast the nuts in a non-stick pan for 3-5 minutes. It's important to stir the nuts regularly to prevent burning or over-toasting and to ensure even and pleasant toasting. You can also check the nuts during the process, observing changes in color and aroma. Chop the nuts, but not too finely; they can also be coarsely chopped, then set aside. Bring water and sugar to a boil in a larger pot (keep in mind that all ingredients will be added to it later). Once it starts boiling, boil for 4 minutes, then add the cocoa, mix well, and boil for another 2 minutes. Remove the pot from the heat, add the butter cut into pieces, and quickly incorporate it along with the rum essence. Gradually add the powdered milk and mix vigorously until fully incorporated. Add the nuts or pistachios and mix (you can divide the quantity in half and make one part with nuts and the other with pistachios). Pour the mixture into a greased tray (or molds) lined with parchment paper (grease the parchment paper with a little oil). Let it cool at room temperature for about 1 hour, then place the tray in the refrigerator for several hours (at least 3 hours).