1. In a saucepan over medium heat put the sunflower oil to get temperature.
2. Pour the semolina in and roast for 1-2 minutes
3. Add the hazelnuts, the juice and the orange zest.
4. Then add the water, sugar, cinnamon, hazelnut praline, rosewater and boil for 5-6 minutes.
5. Transfer in a baking pan and let cool.
6. Garnish with grated dark chocolate.