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1
Preheat oven to 350F Place hazelnuts in a single layer on a shallow baking pan.
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2
Toast until the skins are almost black and the meat is dark brown, about 15 minutes.
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3
Stir the nuts halfway through baking to ensure an even color.
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4
To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel.
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5
Rub until most of the skins come off, but dont worry if some remain.
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6
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes.
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7
First, you will get coarsely chopped nuts, then a fine meal.
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8
After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass.
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9
Keep processing.
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10
The heat and friction will extract the natural oils, and you will get hazelnut butter!
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11
When the nuts have liquified, add the sugar, cocoa and vanilla.
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12
Slowly drizzle in enough oil to make a spreadable consistency.
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13
Since the mixture is warm, it will be more fluid now than at room temperature.
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14
Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months.
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15
For best results, stir the chocolate-hazelnut spread before using.
