Preheat the oven to 180 °C and line two baking trays with baking paper.

To make the praline, melt the castor sugar in a saucepan over a medium heat, stir continuously and allow to caramelize. Add in the chopped nuts, mix together and then pour the mixture out onto the prepared sheet of baking paper. Sprinkle the Pink Salt over the praline and allow it to set. Once set, roughly pulse in a food processor and then set aside.

To make the biscuits, cream the butter, castor sugar and brown sugar together in the bowl of a stand mixer until light and fluffy. Add the Vanilla and egg and combine well, scraping down the sides of the bowl. Sift in the dry ingredients and mix until just combined. Using a spatula fold in the praline pieces.

Place walnut-sized dollops of cookie dough onto the lined baking trays, leaving space in between for the dough to spread. Bake for 10-12 minutes until golden brown. Remove from the oven and allow the cookies to cool.

Place the Decadent Hot Chocolate pieces into a glass bowl. Melt in the microwave on defrost mode to ensure that it melts slowly and to prevent it from burning. Once the chocolate has melted, dip in the cookies until half coated. Place on a sheet of baking paper, sprinkle the wet chocolate with a tiny amount of Pink Salt and allow to set. Store in an airtight container.