For the walnut praline

• 1/3 cup sugar
• 1/2 cup chopped walnuts (akhrot) oil for greasing
• 1 recipe tempered white chocolate

For the garnish 

• 1/4 recipe tempered dark chocolate

For the walnut praline

• Heat the sugar in a heavy bottomed pan while stirring continuously till it caramelises to a light brown colour and the sugar melts completely.
• Remove from the fire, add the walnuts and mix well.
• Pour onto a greased marble or stone surface, flatten a little using a greased palette knife and allow it to cool and harden completely.
• Crush into pieces using a heavy rolling pin. keep aside.