Blend hazelnuts and caramelised sugar until smooth and warm the paste in a pan.
Scrunch the bran flakes into the warmed praline paste by hand.
Roll the mixture between greaseproof paper to 0.5cm thickness and at least 14cm x 20cm.
Press a 14cm x 20cm pastry frame onto the mixture and trim the excess.
Chill the praline base in the fridge for 30 minutes until set.
Heat the milk and cream in a saucepan until they reach boiling point.
Whisk the eggs in a separate bowl.
Pour the hot cream mixture over the eggs while whisking constantly.
Whisk in the chopped chocolate until the custard is smooth.
Pour the mixture over the base and chill for 6 to 12 hours until set.
Caramelise the caster sugar in a pan until golden-brown and cool slightly.
Dip skewered hazelnuts in caramel and hang them to create decorative tails.
Allow caramel hazelnuts to harden for 30 minutes.
Heat half of the coffee in a pan until hot.
Dissolve the soaked gelatine in the hot coffee.
Mix with the remaining cold coffee and whisk into a foam.
Loosen the delice from the frame using a blow torch and remove the frame.
Flash the surface with a blow torch for gloss and dust with cocoa and ground coffee.
Slice using a hot knife and serve on coffee foam with a caramel hazelnut.