Preheat the oven to 180 C. Tip the hazelnuts out onto an un-greased baking tray and bake for 8 to 10 mins until golden-brown and fragrant. Pre-roasted nuts will need to be roasted for a few minutes lesser. The idea is to warm them up so that they release their oils when they are processed. Set aside to cool for a few minutes.<br></br>

In the meantime, melt the chocolate in a double boiler or microwave (in spurts, so that it doesn't burn in the microwave) until smooth. Set aside. <br></br>

In the bowl of a food processor fitted with a sharp blade (or a really powerful blender), blitz the warm hazelnuts until they begin to look crumbly and gritty. As the oils release, they will become more liquid and look like a nut butter (see photo above). If you find that they are not breaking down and becoming smoother, add a wee bit of oil to help them along though you probably won't need to.<br></br>

Now add the still-warm chocolate and blitz again till combined. Add the vanilla and salt, and blitz till relatively smooth, the nuts will make it look a little grainy either way. Taste and see if you'd like to add honey. The more honey you add, the thicker the spread will become so go slow.<br></br>

Transfer the spread to an airtight jar, allow to cool a little, then store in the fridge. Leave at room temperature for 10 minutes before spreading it onto toast, oats, fruit or just a big spoon!