Melt the sugar to a light brown caramel
Toss the nuts into the caramel
Pour onto a silicon sheet to cool
Blitz the nuts to a fine praline, set aside

Temper the WholeFruit chocolate and mix with the Hazelnut praline
Add the dry ingredients and mix well

Temper the WholeFruit couverture and line the moulds
Spoon 105g of the filling into the molds, spread flat and allow to set. 
Cap with WholeFruit and allow to crystallize 
Place in the fridge for 5 minutes 
Remove from the mold

Melt together and spray each petal very lightly

Boil all the ingredient to 105C except the nibs 
After boiling add the nibs then spread on a silpat 
Cook in the oven at 200C for 4-6min 
Take off the oven, leave cool down 
Cut out the petal on the water cutter