You will need 2 sheets of Biodegradable transfer sheets, cut 10cm x 40cm in length.
Pipe 5 x 5g of the chocolate onto the first sheet, place the second sheet on top, and press gently with a lid of a jar.
Gently pull the 2 sheets apart.
Pipe 2g of hazelnut praline in the centre of sheet 1.
Replace sheet 2 on top.
Press gently again together.
Set Aside to set for 3 hours, preferably at 18°C.