1
: Preheat oven to 400°F (205°C). Place hazelnuts on parchment paper lined baking sheet and toast in preheated oven until light golden, about 8 minutes, checking frequently to ensure they don’t burn. Remove, cool to room temperature.
2
: Place toasted hazelnuts in food processor bowl and process on and off, scraping down the sides of the bowl, until a smooth nut butter consistency is achieved. Add melted chocolate, condensed milk and vanilla, and process until incorporated. Add cocoa powder, 1 tbsp (15mL) at a time until desired taste. Add milk, if necessary, to achieve a spreadable, smooth texture. Store in sealed container at room temperature, 4 days or refrigerate up to 12 to 14 days.