Prepare the Salted Almond Praline Paste and leave it at room temperature for use in this recipe.
Either line a baking tray with paper or place a silicone mat onto a tray and set aside.
Place 400g chocolate into TM bowl and mill 10 sec/speed 10.
Melt 8 min/50°C/speed 1.
Place remaining 80g chocolate into the TM bowl and push it beneath the surface of the melted chocolate with a spatula. Leave it for 30 seconds without stirring.
Stir any un-melted chocolate through 1 min/37°C/speed 1.
Pour out as much chocolate as you can without being too distracted by getting the chocolate out of the bowl, onto the prepared mat.
Spread quickly with a palate knife as smoothly as possible.
Let it partially set before topping with the Salted Almond Praline Paste. Spread the paste as well as you can.
Drizzle the bark with any of the chocolate remaining in the TM bowl, flicking it with a fork is a good idea.
Melt the white chocolate and drizzle on top of all that. Refrigerate, break into pieces and wrap. Best to stay in the fridge in our season as warm weather will render the praline paste quite sticky, let alone the chocolate.