To make chocolate shells, place Brew Choc granules and sugar into Thermomix bowl and mill 20 sec/speed 10.
Add vanilla bean paste, coconut oil and salt and blend 2 min/speed 6 until a chocolate paste forms. You may need to stop the Thermomix and give it a good scrape down occasionally as there is not a lot of mixture and it gets thrown up the sides. Spread into moulds of choice and place into fridge.
Make the Pistachio Praline.
Fill each shell with the filling, placing a few of the additional nuts into the centres as desired.
Place into the freezer for easy removal and storage.
The praline paste is pretty liquid, so be prepared to keep these in the fridge or freezer until you serve them. The size mould I used was a mini egg mould and I got it from Savour School in Melbourne.