Faux Nutella (Chocolate-Hazelnut Spread)
adapted from the Encyclopédie du Chocolat via David Lebovitz

Ingredients

• 1 2/3 cups shelled hazelnuts
• 1 3/4 cups whole milk
• 7/8 cup powdered milk
• 2 tablespoons cocoa powder
• 2 tablespoons mild-flavored honey
• Pinch of salt
• 7 ounces milk chocolate, chopped
• 4 ounces bittersweet or semisweet chocolate, chopped

Directions

1. Preheat oven to 350 F. Spread the hazelnuts on a baking sheet and toast the stirring a few times, for 10 to 15 minutes, until the hazelnuts are lightly browned and fragrant.
2. While the nuts are roasting, combine the whole milk, powdered milk, cocoa, honey and salt together in a small saucepan. Cook over medium heat until the mixture just starts to boil. Remove from heat.
3. Place the chopped chocolate in a clean, dry, microwave-safe bowl and microwave it for 30 seconds. Stir, and continue to microwave in 15-second intervals, stirring in between, just until the chocolate is completely melted and smooth. Be careful not to overdo it or the chocolate can seize up and become grainy.
4. When the nuts are well toasted, remove them from oven and wrap in a clean tea towel. Being careful not to burn yourself, rub them vigorously to remove as many loose skins as you can. They don’t need to be perfect.
5. In a food processor, grind the warm hazelnuts until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. This is okay.
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as needed.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well combined. The mixture will appear quite liquidy, but it will firm up nicely in the fridge.
8. Transfer the mixture into two pint-sized jars and refrigerate for several hours. The spread will keep in the refrigerator for up to one week, if it lasts that long.

Makes 2 pint-sized jars.