praline powder: oil a cookie sheet and set aside. In a heavy 1 litre sauce pan, melt the sugar over low heat cook untill it reaches 310 on candy thermometer and begins to carmelize. Add the almondss and contunue cooking until candy becomes rich brown. Pour hot mixture on to cookie sheet and cool till hard bread into pieces and grind into a fine powder, in a blender or food processor. TRUFFLES: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour) Form into balls 1 cm in diameter. Place in a single layer on a cookie sheet and freeze till firm. COATING: Sprinkle cocoa on a waxed lined cookie sheet. Melt chocolate over hot water. Allow to cool to luke warm. Put a dollop of luke warm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container. Makes 4 doz.