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1
Roast the Brazil nuts in a dry frying pan until lightly golden.
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2
Chop them into large pieces.
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3
Dissolve the sugar and water in a small saucepan and boil over medium heat, without stirring, until it turns a light caramel color.
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4
Fold in the nuts and quickly pour the caramel onto a sheet lined with parchment paper.
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5
Let cool.
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6
Coarsely chop the praline, transfer it to a food processor and pulse until finely ground.
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7
(Not all of it will be used, but its difficult to make a smaller amount.)
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8
Chop the dark and milk chocolate and place in a bowl.
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9
Bring the cream and honey to a boil and pour it over the chocolate in the bowl; stir until all the chocolate has melted (carefully melt in the microwave a few seconds if some of the chocolate does not melt).
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10
Stir in the butter and blend with a hand mixer until very smooth.
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11
Fold in the praline.
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12
Fill a disposable piping bag with the filling and let it cool to room temperature.
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13
During this time, mold the praline shells.
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14
Pipe in the filling up to 1/16th-inch below the edge so that the chocolate has room to seal.
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15
Let the pralines stand in the fridge for about 15 minutes.
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16
Melt and temper the leftover chocolate from the molding.
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17
Remove the molds from the fridge and seal the pralines.
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18
Scrape off the excess chocolate.
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19
Let cool.
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20
Turn the mold upside down and tap out the pralines.
