Turn your oven on at 175°C / 350°F Here are 200g hazelnuts, 250g dark chocolate 60% and a 400g tin of condensate milk. Se supply tab. for American measurement.
Roast the hazelnuts in the oven for 10-15 minutes. Stir occasionally. Rub the hazelnuts in a the-towel to get the brown "skin" off.
Blitz the hazelnuts until a peanut-butter consistency. You can get it more creamy than this but I like a bit of crunch.
Melt your chocolate in a double boiler. Make sure that no water or steam comes into the chocolate, it will ruin the chocolate by making it lumpy.
Add the condensed milk while still on the heat, stir it in until you have an creamy even mix.
Chocolate and condensed milk.
Stir the chocolate/condensed milk into the hazelnut butter.
It tastes just like the real deal. It is about half price of store bought Nutella. Will keep in the fridge for a month. I have to try baking with it or in ice cream. ❤