In a small saucepan over low heat, melt the 4 ounces chocolate. Once melted, stir together with the praline paste. Add the feuilletine, mix well, and spoon dollops onto parchment paper. Once they are set, dip in the 8 ounces melted chocolate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Susan Notter, Halloween Wars, 2010 (PURPLE TEAM)