Peel the pistachio nuts and chop them, put aside. Take an orange and grate the skin. Let the coconut butter melt "au bain marie". (Less than 40ºC)

When the coconut butter is melted, mix the cocoa powder, the coconut blossom sugar and orange zest. Mix well. You can now use small molds to pour the chocolate,for example: fill the ice cubes to half or fill the baking tray of small madeleine cookies. Sprinkle the chopped pistachios.

Put in the fridge for about an hour to cool down and stiffening the chocolate. Keep it a few minutes at room temperature and then you can get the chocolate out of the molds.