Roasting Hazelnuts:

In the Oven

• Preheat the oven to 175C.
• Place the hazelnuts on a baking tray and spread them out into a single layer. Position a rack in the centre of the oven. Bake for 12-15 minutes or until they brown lightly. Remove the tray every 5 minutes and give the nuts a toss for even browning.
  1 ½ cups Hazelnuts
• Let the nuts cool for 10 minutes before proceeding.

OR

In the Pan

• Heat a wide pan or skillet over medium heat.
• Add the nuts to the pan in a single layer. Toast for 12-15 minutes, stirring occasionally until they are golden brown.

Melting Chocolate:

• Chop the chocolate into even pieces and place it in a bowl. Melt it in the microwave in 20 second intervals. Mine took a total of 40 seconds. The chocolate will soften and become spreadable. Set aside.
  ¾ cup Milk Chocolate Bar

Blending Hazelnuts

• Add the hazelnuts to a blender and grind until a smooth, buttery, glossy paste forms - similar to creamy peanut butter.
• You may have to grind it in batches to ensure even grinding but it’s important to get it smooth. It took me about 10 minutes with breaks every 2-3 minutes so the hazelnut butter doesn’t overheat.

Making Chocolate Spread

• Add the melted chocolate, oil, vanilla, salt, cocoa powder and powdered sugar to the blender with the hazelnut butter and blend until smooth.
  ¾ teaspoon Vanilla Extract, ¼ teaspoon Salt, ⅓ cup Cocoa Powder, 1 ½ tablespoons Oil, ½ cup Powdered Sugar
• The nutella will be runny when you stop the machine but will thicken as it cools.
• Transfer the nutella to a mason jar or any resealable container and keep it at room temperature or store it in the fridge. This recipe will yield 1 ½ cups of the delectable chocolate spread.