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Preheat the oven to 350°F / 180°C.
Place the hazelnuts on a lined baking tray and bake in the oven for 10 minutes, let cool.
Once cooled rub the hazelnuts inside a tea towel or just use your hands to remove most of the skins.
Once you’ve removed the skins add the hazelnuts to a food processor and blitz the nuts until they turn into butter. This can take around 10 minutes to become extra smooth and creamy. Make sure you stop the processor every so often to scrape down the sides.
Once a smooth, liquid butter is formed add the cacao powder, powdered sugar and oil. Blitz to combine.
Break the chocolate into small pieces and place in a bowl above a pot of simmering water. Melt the chocolate then let cool slightly.
Add the cooled chocolate to the hazelnut spread with a small pinch of salt and blitz until combined and super smooth.
The texture will be runny, pour it into a jar or container and place in the fridge until thickened.