Recipe for Chocolate Hazelnut Pralines with Crunchy Praline

Break the 140 g of dark chocolate and the 60 g of milk chocolate into a saucepan and melt them in a double boiler.

Add the praline paste to the melted chocolate. Then roughly crush the lace cookies and add them to the mixture.

Pour the crunchy praline into a mold of about 16x16 cm or, if unavailable, into a baking dish lined with plastic wrap to facilitate unmolding. Place in the freezer for at least 1 hour to allow the praline to harden properly.

Remove the frame around the praline by sliding the blade of a knife inside the frame.

Cut the praline into small squares to make about thirty large clusters. To achieve a round shape like in the photos: roll each square between the palms of your hands to form a crispy praline ball.

Melt 400 g of dark chocolate in a double boiler using the chocolate tempering technique. Once the chocolate is tempered, add the chopped almonds and mix.

Insert a toothpick into each praline ball and dip each ball, one by one, into the dark chocolate. Tap on the edge of the saucepan to remove the excess. Place the candies on a flat surface so the chocolate can harden and gently remove each toothpick.

To finish, place your hardened praline rocks in small paper cups and enjoy.