Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

Lay the hazelnuts in an even layer on the baking tray and bake in the oven for 10 - 15 minutes until the nuts are lightly browned all over. Shake the tray half way through cooking.

Transfer the hazelnuts to a food processor. Blend until they are completely broken down and in a very smooth and liquidy paste. You may have to stop the processor from time to time to scrape the hazelnuts down from the sides of the processor. This takes around 5 minutes in my processor. It is important to leave the nuts to cool before adding the chocolate. If the chocolate gets too hot it may overheat and split.

When the hazelnuts are cool, break the chocolate into a microwave safe mixing bowl and blitz in the microwave for 60 seconds. Stir well and cook for a further 30 seconds. Stir well again, leave for 2 minutes and stir to see if there are still any lumps. If so put back in the microwave and cook for 15 seconds and stir until it is completely melted. If it has still not melted, continue in 10 second increments.

Add the remaining ingredients, including the melted chocolate, and blitz until completely incorporated and the paste is very smooth. It will be quite runny but will thicken as it cools down.

Transfer to your jam jars and serve at room temperature.

This spread does not need to be kept in the fridge and will keep for up to a month