In a saucepan, combine the sweet cream, pistachio paste, glucose syrup, and powdered milk.
Bring to a boil.
Melt the white chocolate in the microwave, then add it to the mixture of sweet cream and pistachios. Here, also add the soft butter along with the crushed pistachios, and mix (IF THE TEXTURE BECOMES LUMPY – BLEND THE MIXTURE WITH AN IMMERSION BLENDER UNTIL THE TEXTURE TURNS SMOOTH), then transfer it onto plastic wrap, cover it directly on the surface of the chocolate, and refrigerate for 8-10 hours.
After stabilizing, divide the dough into portions of 12 grams each, shaping them into small balls.
Dip the little balls in raspberry-flavored chocolate and sprinkle each candy with chopped pistachios and freeze-dried raspberries.
