Make the pistachio praline

• Toast the pistachios in a dry pan until fragrant.
• Cook the sugar to a golden caramel, then pour it over the pistachios.
• Let cool completely, then blend to a smooth praline paste.

Prepare the yuzu gel

• Warm the yuzu juice with the sugar until dissolved.
• Whisk in the agar agar and simmer briefly.
• Pour into a shallow dish and chill until set, then blend smooth.

Make the pistachio ganache

• Heat the cream and pour it over the white chocolate.
• Stir in the pistachio praline and the butter until glossy.
• Let cool to a piping consistency.

Temper the chocolate and line the molds

• Temper the dark chocolate to about 31 °C.
• Fill the molds and tap out the excess to form the shells.
• Let the shells set.

Fill the chocolates

• Pipe a layer of pistachio ganache into each shell.
• Add a dot of yuzu gel in the center.
• Top with more ganache, leaving room for the base.

Seal and finish

• Cap the molds with tempered dark chocolate and scrape level.
• Let the chocolates crystallize at cool room temperature.
• Unmold and trim the edges.