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1
Line a baking tray with foil and bruch lightly with oil.
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2
Line a 20 x 10 cm (8 x 4 inch) loaf tin with foil.
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3
Combine the almonds and sugar in a small pan and place over low heat.
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4
Watch carefully, without stirring, for 3-5 minutes, until the sugar is melted and golden.
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5
(Swirl the pan slightly to dissolved the sugar.)
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6
Pour onto the tray and leave until set and completely cold.
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7
Break into chunks, place in a plastic bag and cruch with a rolling pin, or chop in a food processor until crumbly.
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8
Put the chopped chocolate in a heatproof bowl.
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9
Combine the butter and cream in a small pan and stir over low heat until the butter melts.
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10
Bring to the boil, then remove from the heat pour the hot cream mixture over the chocolate.
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11
Leave for 2 minutes, cool slightly, then stir in the crushed praline.
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12
Spread the mixture into the loaf tin and smooth the surface.
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13
Tap gently on the beach to level.
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14
Cover with plastic wrap, then refrigerate for 1 hour, or until set.
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15
Lift from the tin, peel away the foil and cut into 36 small triangles.
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16
Line a tray with foil.
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17
Press a whole toasted almond onto each triangle.
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18
Using two forks, dip the triangles one at a time into the chocolate to a coat.
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19
Lift out, drain off the excess chocolate and place on the tray to set.
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20
Pipe with white chocolate to decorate, if desire.
