Chocolate Hazelnut Spread Two jars (about 1 cup each)
Adapted from the Encyclopédie du Chocolat under the direction of Frédéric Bau
As noted, I wasn’t sure why they called for a small amount of almonds so I think you could get away with swapping out hazelnuts for the 1/3 cup (40g) of almonds and save yourself a trip to the store. I also think you could use all dark chocolate, and perhaps skip the honey, but since I have two jars of this homemade Nutella in my refrigerator, it’s going to be a while before I make any more.
Frankly, I was concerned when I was done at how liquidy the mixture was. But after a few hours of refrigeration, the spread was just the right texture for smearing on bread. Because a number of ingredient questions came up in the comments, so I’ve answered them at the end of the recipe.
 1/3 cup (40g) whole almonds 1 1/3 cup (160g) hazelnuts 1 3/4 cup (400g) whole milk (see Notes) 7/8 cup (60g) powdered whole milk 3 tablespoons (40g) mild-flavored honey pinch of salt 6 ounces (170g) bittersweet or semisweet chocolate, chopped 5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)
1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
8. Transfer the mixture into two jars and refrigerate until ready to use.
Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.
Notes: A few people left questions in the comments about ingredients and substitutions. You can read what I say at Baking Ingredients and Substitutions, especially the section about using lower-fat dairy products than recipes indicate. As noted, this recipe is adapted from another one and although I made a few adjustments, I kept the ingredient list fairly intact. I did suggest some possible modifications in the headnote of the recipe of variations that I am pretty certain will work.
For those with questions about whole powdered milk, I have seen it at Indian and Latin markets, sometimes under the Nido brand. (A Nestlé product.) It can be ordered online through Amazon, or another brand can be ordered through King Arthur Flour. A number of readers in the comments noted that they made the spread with low-fat powdered milk and had success with it.