Recipe for Chocolate Covered Nuts and Dried Fruits with White Chocolate, Pistachios, and Raisins.

Melt the white chocolate in a double boiler until it reaches 40-45°C, then lower the temperature to about 33°C. At this point, add 1 g of mycryo powder (cocoa butter); if you don't have it, that's okay, the chocolate may be a little less shiny but still tasty.

When the temperature reaches 28°, you can start spreading the chocolate on parchment paper using a spoon. Place pistachios, raisins, and sliced almonds on each disc.

Allow the white chocolate treats with pistachios, raisins, and sliced almonds to cool at room temperature.

To finish, Recipe taken from my blog: http://www.deliceslatins.com/2012/03/mendiants-au-chocolat-blanc-pistaches.html