First, I made praline
Line a tray with baking paper
Over low heat dissolve 1/2 cup caster sugar in 2 tablespoons of cold water.
Increase heat to high and bring to the boil.
Boil with out stirring for 5 - 7 minutes, or until mixture turns golden. I use a candy thermometer and take it to 75C. Remove from the heat and rest for 2 minutes.
Add 1/4 cup slivered almonds.
Pour onto prepared tray. Allow to cool, Break into shards.
Crush praline into small pieces. I used a stick blender.
NextBreak bar of Lindt Fleur de sel into squares and place in a heat proof bowl. Place bowl over hot water (Water must not touch base of bowl) until chocolate melts.
Place a little chocolate into small paper cases.
Add a layer of crushed praline.
Cover with a layer of melted chocolate.
Set in fridge. Remove paper cases and serve.
I'm still working on getting the ratio of chocolate to praline right. I think the top layer (which ends up on the bottom when served) should be slightly thinner.
But the salt of the chocolate goes fabulously with the praline. I'm not even sure fabulously is a word. But it suits.