Crunchy Hazelnut Chocolate Praline

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Place the sugar in saucepan over a medium heat and whisk continuously until it has dissolved and caramelised.
Pour in the hazelnuts, gently stir to coat in the sugar, then pour onto a silicon mat to set.
Once cooled, place the hazelnut brittle in a food processor and blitz until it resembles a powder.
Melt and mix the milk chocolate with a hazelnut powder.
Roll tablespoons of the mixture into balls, place on a silicon mat and chill to set.
To make the glaze, melt the dark chocolate and mix it in a bowl with the flaked almonds and a pinch of salt. Using a fork, gently drag the hazelnut balls through the glaze mixture.
Place back onto the silicon mat and chill to set. Place back onto the silicon mat and chill to set.

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