Preheat the oven to 180° traditional heat. Spread the hazelnuts on a baking sheet lined with parchment paper. Bake for 15 minutes, stirring the hazelnuts once during cooking.
Place the roasted hazelnuts in a tea towel and let cool. Rub the hazelnuts in the tea towel to remove their skin. It's okay if there's some unremoved skin left.
Separately, melt the milk chocolate in the microwave or bain-marie. Let cool for later.
Put the hazelnuts in the bowl of a powerful blender (or food processor). Blend the hazelnuts until they turn into a powder, then into a liquid. It takes about 5 minutes, stopping every 30 seconds so as not to overheat your hardware.
Add the bitter cocoa, rapeseed oil, icing sugar, vanilla and salt. Mix everything to have a homogeneous texture.
Add the warm melted chocolate last. Blend one last time. If you have pieces of hazelnuts left, due to a mixer/blender that is not powerful enough, just pass the mixture through a sieve.
Pour the spread, still liquid, into a large jar. It will thicken as it cools.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)