Homemade Nutella Draft

How I make it

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Spread the hazelnuts on the sheet in an even layer and toast for 10-15 minutes, until browned. Stir now and then with a wooden spoon and watch that they don't burn.

3. While the nuts toast, melt both chocolates together in the microwave (30 seconds at a time, stirring in between) or in a double boiler.

4. Tip the hot nuts onto a clean kitchen towel, fold the towel over them and rub to remove as much of the skins as you can.

5. Grind the warm hazelnuts and the almonds in a food processor with the metal blade for at least 5 minutes, until as smooth as possible.

6. Add the melted chocolate and pulse a few times until blended in.

7. Add the condensed milk, honey and salt and process until uniform.

8. Transfer to an airtight container and refrigerate overnight. It will still be runny at this point; it sets in the fridge.

What I've learned

• If a little skin stays on some of the hazelnuts, it's no disaster.
• The texture depends on your food processor, and it never gets completely smooth. Even in a very good processor mine stayed a little crumbly.
• In theory it keeps about a week in the fridge. At my house it lasted exactly half a day.