Spread hazelnuts onto a lightly oiled baking tray. Gently heat sugar and water in a medium sized pot. Simmer until sugar starts to turn golden. Do not stir. Remove from heat. Pour over nuts on the tray in a thin layer. Leave until hard then break into shards.
Heat the Tatua Farms Crème Custard gently with the dark chocolate in a medium sized pot, stirring until the chocolate is melted. Remove from the heat and cool to room temperature.
Whip the Tatua Farms Culinary Cream and fold into the custard mixture.
Slice each strawberry into four and toss in a mixing bowl with the raspberries, chopped chocolate and praline shards.
Spoon half the mix into 4 serving bowls and top with some of the chocolate custard.
Repeat with the remaining ingredients, finishing with a sprinkle of chopped chocolate. Serves 4
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