In a small pot over medium-high heat, combine one and a half cups water with the sugar, cocoa, and salt. Whisk constantly until it comes to a boil. Lower heat and keep boiling for three minutes. Remove from heat.

Stir in chocolate, vanilla, and remaining one-third cup water. Allow to cool to lukewarm, about half an hour.

Add the liqueur and stir. Refrigerate for two hours.

With a hand mixer (or in the bowl of your mixer), beat the chocolate mixture for three minutes to aerate. Freeze for two hours, or until set, then beat again for one minute. Refreeze again and rebeat.

Pour into an eight-inch (20-centimeter) square pan and freeze until set. Remove from freezer only when ready to serve, as it melts quickly. Serve sprinkled with praline dust (instructions below) or garnished with praline pieces and fresh fruit slices.

Line a nine- by 13-inch (20- by 30-centimeter) baking pan with Gefen Parchment Paper. Pour nuts into pan in a single layer.

Place the sugar, lemon juice, and salt in a small heavy-bottomed pot and cook over medium-low heat until sugar is liquidly and light amber in color. This will take approximately eight minutes. Do not stir while cooking. You can, however, swirl the pot to make sure the sugar doesn’t burn and to gather up any sugar crystals that haven’t melted.

Remove from heat. Quickly pour over nuts as evenly as possible. Allow to cool and harden before breaking into shards or whizzing to dust in the food processor. Don’t overprocess or you’ll end up with nut butter!