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
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