Home-made chocolate with nuts or pistachios

The powdered milk and cocoa are sifted, mixed in a bowl, and set aside. To enhance the flavor, we toast the nuts in a non-stick pan for 3-4 minutes. It's important to stir the nuts regularly to prevent burning or over-toasting and to ensure even and pleasant toasting. Additionally, you can check the nuts during the process, noting any changes in color and smell. Place walnuts in mixing bowl and chop 5 sec./speed 5. Transfer to o bowl and set aside. If we want to use pistachios instead of walnuts, we proceed in the same way, put them in mixing bowl and chop 5 sec./speed 5 (we don't toast it). Clean the mixing bowl. Add the sugar-water mixture to the bowl and boil for 10 min./120°C/speed 1. Add the diced butter and rum essence and mix for 5 sec./speed 5. Add the nuts or pistachios and mix for 5 sec./speed 4. Add the powdered milk and cocoa and mix for 1 min./speed 4. Clean the walls of the bowl with a spatula and mix again for 1 minute/speed 4. Pour the composition into a tray (or in molds) greased with a little oil and lined with parchment paper (which we also grease with a little oil). Allow it to cool for several hours (minimum 3-4h) at room temperature then placed in the refrigerator for a few hours (at least 3 hours).