Gourmet Hazelnut Cocoa Spread

1.Preheat your oven to 350°F (175°C). Spread the raw hazelnuts on a baking sheet in a single layer and roast them for 10-12 minutes, or until they are golden brown and fragrant. Stir halfway through to ensure even roasting.

2.Remove the hazelnuts from the oven and let them cool slightly. Once cool enough to handle, place the hazelnuts in a clean kitchen towel and rub them vigorously to remove most of the skins. It's okay if some skins remain.

3.In a heatproof bowl, combine the chopped dark chocolate and vegetable oil. Melt the chocolate using a microwave in 30-second intervals, stirring in between, until smooth and fully melted. Alternatively, you can melt it over a double boiler.

4.In a food processor, add the roasted and skinned hazelnuts. Process them for about 3-5 minutes until they turn into a smooth hazelnut butter. Scrape down the sides as needed to ensure even blending.

5.Once the hazelnuts are smooth, add the melted chocolate mixture, powdered sugar, vanilla extract, and sea salt to the food processor. Process again until everything is well combined and the spread is creamy and smooth, about 2-3 minutes.

6.Taste the spread and adjust sweetness if desired by adding more powdered sugar. If the spread is too thick, you can add a little more oil to reach your desired consistency.

7.Transfer the hazelnut cocoa spread into a clean jar or airtight container. Let it cool to room temperature before sealing. Store in the refrigerator for up to two weeks.