for the filling first dry roast the nuts and chop them roughly
now take a pan and add 1/2 cup sugar
caramelise it till it melts and changes colour
check it by dropping a drop in water..if it is crunchy then now add the nuts and mix well
switch off the gas and keep it aside
now melt chocolate in double boiler
take an idli mould and spread some chocolate in the moulds
now keep some caramelised nuts in the centre
cover it with melted chocolate
Do rest of the chocolates like this
let it set and cool it for around half an hour preferably in a refrigerator
for the caramelised nest caramelise the remaining sugar in a pan
take another pan and with the help of a spoon just spread the caramel to and fro
golden wires of caramel will be formed
arrange in a serving plate
now take out the chocolate and keep it on the caramel nest
sprinkle some chopped pistachio and serve
