Almond-Nougat Pralines

Coating:

• 10½ ounces chocolate

Filling

• 7 ounces milk chocolate or bittersweet chocolate
• 3½ ounces white chocolate
• 4 tablespoons praline paste
• ½ cup crushed Corn Flakes
• 1½ ounces slivered almonds, toasted and coarsely chopped

1. Prepare coating. Melt chocolate. Fill molds with chocolate up to the top. Wait 2 minutes and turn molds over on a sheet of parchment paper to drain off excess chocolate (the exterior of the chocolate will remain in the mold, creating a cavity in the center for you to fill). Reserve excess chocolate. Clean off surface of the molds with a spatula and freeze for 10 minutes. 2. Prepare filling. Melt chocolates. Add praline paste, Corn Flakes, and almonds. Mix well, and let cool for a few minutes. 3. Remove molds from freezer. Pour filling into each chocolate mold. Fill molds almost to the top, but not quite, leaving room to seal the bottom of the pralines with chocolate coating. Freeze for half an hour. Melt excess chocolate reserved from the first stage of the coating. Remove molds from freezer and top up filling with a thin layer of chocolate that completely covers the filling and creates a base for the praline. Freeze for 1 hour and remove pralines from molds.