Spread the hazelnuts on a baking tray lined with baking paper.
Roast for approx. 10 mins. in the centre of an oven preheated to 180°C. Allow the nuts to cool slightly, place on a tea towel and rub off the shells.
Puree the nuts in a blender until smooth (this can take up to 5 mins!). Melt the chocolate in a bain-marie, add to the nut puree, mix well. Transfer the nut spread to a jar. Store in the fridge.