Chocolate Christmas Tree – Pistachio

Green Chocolate Pistachio Christmas Tree by La Perla di Torino

La Perla di Torino casts white chocolate and ground pistachios into the Christmas tree-shaped figure "Schoko Tannenbaum Pistazie." The green color comes from the nuts themselves; the mass remains creamy when broken, and the cross-section reveals just how many nuts are packed inside.

Schoko Tannenbaum Pistazie is the green Christmas figure from the Turin-based manufacturer La Perla di Torino, cast from white chocolate with a high proportion of ground pistachios. Gluten-free, firm to the bite, and mild in sweetness, as the nut takes center stage.

Nearly a third pistachio in light chocolate

Almost a third of the mass consists of ground pistachio, and this proportion can be tasted from the very first bite.

The white chocolate remains a subtle backdrop, providing milk and cocoa butter while letting the nut take the lead. The mass melts slowly on the tongue, after which the buttery tone of the pistachio lingers for a while. The break is firm but not brittle, because the nut fat keeps the mass pliable.

The tree from La Perla di Torino turns out less sweet because the ground kernels make up a large part of the mass and provide their own fat. Sugar is therefore further down the list of ingredients than one is accustomed to with light chocolate.

The only nut with a green kernel

The pistachio is the only nut whose kernel is naturally green, a color derived from the chlorophyll in the seed.

To preserve the green, the kernels must be ground cool and slowly, as heat dulls the color and draws out the aroma. Only then is the paste added to the white couverture, where it distributes evenly. This way, the hue extends into the finest branches of the figure, never appearing as if it were painted on.

When ripe, the pistachio shell pops open on its own, which is why it is called the "smiling nut" in Turkey. Botanically, it belongs to the drupes; the kernel is the edible part, and its high fat content makes it so useful for chocolate.

The same mass, a different form

Those who know the Tartufo Pistacchio will recognize the same taste here in a significantly larger portion.

For the season, La Perla di Torino pours its mixtures into molds instead of rolling them into balls, turning individual pralines into a table centerpiece. The recipe remains the same, the quantity changes, and so does the way you eat it. With a ball, you take one; with a tree, you break off one piece after another.

A tree for the Advent plate

Among dark varieties, the bright green immediately catches the eye on the Advent plate, and someone usually reaches for it first.

An espresso afterward cuts through the sweetness, a glass of Prosecco contrasts it with its acidity, and for afternoon tea, a single piece is sufficient.

Break it apart only at the table, so the figure remains intact until then and the pieces retain their clean edges. A spot away from the heater is enough to keep the surface smooth and the tone green. Those who prefer the smaller form can opt for the Tartufo Pistacchio, and those who like it with Christmas spices can choose the Schoko Tannenbaum Christmas. The rest of the assortment can be found under La Perla di Torino.