Milk Chocolate Praline Discs


  • 40 g ( oz) Caster (Superfine) Sugar
  • 20 g (¾ oz) Hazelnuts, Roasted, Skinned and Finely Chopped
  • 200 g (7 oz) Milk Chocolate (40%)


Put the sugar in a small heavy-based saucepan and add enough water to just wet the sugar. Place the saucepan over high heat and turn the sugar into caramel. When the caramel turns a medium golden brown, add the hazelnuts and then pour the caramel onto a baking tray lined with a silicone mat. Allow the praline to cool and harden completely. Finely chop the praline with either a sharp heavy knife or use a food processor.

Finely chop the chocolate and melt it over a double boiler, then add the chopped praline and stir to combine. Spread the chocolate and praline mixture onto a silicone mat to a 2 mm (1/16 inch) thickness. Before the chocolate sets completely, use a 6 cm ( inch) round cutter to cut out eight discs. When the chocolate has set completely, remove the discs and store in an airtight container, placing a sheet of silicone paper between each disc.