Toffee
15 g butter
100 ml whipping cream
70 g Dansukker Light Muscovado Sugar
40 g Dansukker Light Syrup
20 g Dansukker Glucose Syrup
Pinch of salt

Other ingredients
approx. 30 hazelnuts
150 g praline paste
20 g dark chocolate

Set the oven to 175°C, using the fan setting, and toast the hazelnuts for about 5-10 minutes. Wrap the nuts in a tea towel and rub together to remove the skin. Allow to cool.

Place about 30 paper toffee cases on a baking sheet, or use a silicone mould. Boil all the ingredients for the toffee in a heavy-based saucepan, stirring frequently. Boil until the temperature reaches 125°C.

Pour the toffee into the cases, filling them about 1/3 full, and use a spoon to spread the toffee onto the sides. Put a hazelnut into each toffee case. Set aside to set.

Melt the praline paste in the microwave and pour it into the toffee cases, filling them all the way up. Place them in the refrigerator to set. Meanwhile, melt the chocolate.

Put the melted chocolate into a piping bag and dot a little on each praline. Leave to set completely at room temperature.