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425 g whole hazelnuts
1 tsp sea salt
1½ tsp honey
1½ tbsp hazelnut or peanut oil
150 g good-quality milk chocolate

  1. Preheat the oven to 160°C. Place the hazelnuts on a lined tray and roast for 15-20 minutes or until the skins become loose. If the skins are still sticking to the hazelnuts continue roasting them until they loosen.
  2. Remove the nuts from the oven and allow to cool. Once cool, place the hazelnuts inside a clean tea towel and rub them until all the skins are removed. You can also place them in a salad spinner to help remove any excess skins.
  3. Place the cooled hazelnuts, salt and honey into a food processor or blender and combine on high speed for one minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth.
  4. Melt the chocolate in the microwave in 30-second increments, stirring in between until it is melted.
  5. Add the chocolate into the mixture and continue mixing. Once fully combined, place into individual jars and seal with a lid. The spread can be stored at room temperature for up to 8 weeks.

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