Milk Chocolate Praline Discs

• 40 g (1½ oz) Caster (Superfine) Sugar
• 20 g

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