Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) - cooking recipe

Ingredients

55 g dark chocolate
1 teaspoon of icing sugar or 1 teaspoon powdered sugar
2/3 tablespoon peanut oil (Ground Nut)
35 g hazelnuts

Preparation

Heat an oven to 150c (300f)
Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
Add in the oil and powdered sugar and blend thoroughly.
Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.