Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
Quickly add the toasted hazelnuts to the caramel, stirring to coat them evenly. Pour the mixture onto a baking sheet lined with parchment paper and let it cool completely.
Once cooled, break the praline into pieces and pulse in a food processor until you achieve a coarse, crumbly texture.
Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Stir the praline mixture and salt into the melted chocolate, then add the vanilla extract.
Pour the chocolate-praline mixture into the prepared pan, spreading it evenly with a spatula.
Refrigerate for at least 2 hours, or until fully set.
Once set, lift the chocolate slab out of the pan using the parchment overhang and cut into bars.
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Variations & Tips
For a different nutty flavor, try using almonds or pecans instead of hazelnuts. You can also add a pinch of cinnamon or chili powder to the praline for a spiced twist. If you prefer a sweeter chocolate, opt for a semi-sweet variety instead of dark chocolate. For an extra layer of texture, sprinkle sea salt flakes on top of the bars before they set.
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