Directions

1. Toast the pistachios either in a toaster oven or a dry skillet until shiny and slightly golden then set aside to cool slightly
2. Using a double boiler, melt the white chocolate in a large mixing bowl and mix in the honey
3. In a large food processor grind the pistachios until powdered then add the orange zest, cardamom and milk powder and pulse a few times to incorporate
4. With the processor running slowly drizzle the pistachio oil into the mixture until it resembles a smooth sauce
5. Pour the pistachio mixture into the white chocolate and mix until fully incorporated
6. Store in an airtight jar