1-Prepare the pistachios: removing their shells, then boil them in water for 1 minute and drain. Place them on paper towels and rub gently to remove the brown skins for that bright green color it’s optional but worth it for the look.

2-Process the pistachios: in a food processor until they’re ground, then add the macaron shells and process again. Gradually mix in the melted chocolate until the mixture turns into a dough-like consistency that holds together when pressed.

3-Temper the chocolate for the outer shell: by heating 300 grams until it reaches 115ºF, add about 100 grams more and stir until melted, then cool to 80ºF and reheat to 90ºF. Pour it into molds, spread it out, and freeze until hard before adding the pistachio mixture, sticks, and more chocolate on top.

4-Detailed Steps for Assembly:
1. Press the pistachio and macaron mixture into the hardened chocolate molds.
2. Insert sticks into each pop for easy holding.
3. Cover with more mixture, smooth the chocolate, and tap out air bubbles.
4. Freeze again until solid, then remove from molds and decorate if you like.