On a baking tray add the hazelnuts and bake at 180C for 10 minutes.

Let the hazelnuts cool down slightly and add to the smaller bowl of @magimixuk food processor.

Blitz until the hazelnuts become a butter, it took me ~6 mins.

Brake down the chocolate with your hands (no need to chop/ or melt, Magimix will do the work for you) and blitz again.

A pinch of salt added during the mixing is optional but highly recommend it.

Pour the chocolate spread into a jar. It should fill up perfectly a little jar of ~170-185g (you could re-use an old mustard jar for example).

The consistency is now very liquid, I love it like this too but if you like a spreadable consistency (like Nutella) follow the next step.

Leave in the freeze for 30mins to 1 hour (or leave in the fridge overnight), it will solidify. Leave it a room temperature until you reach the desired consistency*.