Truffle Cake with Hazelnut Praline

Crunchy Hazelnut Base

• 6 oz hazelnut wafer cookies, e.g. Pirouline rolled wafers
  or 6 oz vanilla wafers
• 5 oz hazelnuts, without skins, toasted (see Tip)
• 9 oz sugar
• 37 ½ oz water divided
• 1 oz unsalted butter, cold, in 1 cube (approx. 1 in. x 1 in.)
• 1 tsp lemon juice
• 1 tbsp vinegar
• 3 oz milk chocolate, broke into pieces

Truffle Filling

• 2 oz hazelnuts, without skins, toasted (see Tip)
• 14 oz milk chocolate, broken into pieces
• 7 oz heavy whipping cream
• ½ oz honey
• 2 ½ oz unsalted butter, diced
• 2 - 3 tsp cocoa powder