Gianduja chocolate

Instructions

1. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for 10-12 minutes, or until they are lightly golden and fragrant. Remove from the oven and let them cool slightly.
2. While the hazelnuts are still warm, rub them between a clean kitchen towel to remove as much of the skin as possible.
3. In a food processor, grind the hazelnuts until they form a smooth paste, approximately 5-8 minutes. Scrape down the sides as needed.
4. Melt the milk and dark chocolate together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring occasionally until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring after each.
5. Add the powdered sugar, salt, and vanilla extract to the hazelnut paste in the food processor. Blend until well combined.
6. With the processor running, slowly pour in the melted chocolate mixture and the vegetable oil. Process until the mixture is smooth and creamy.
7. Transfer the gianduja chocolate to an airtight container. Allow it to cool to room temperature before using or storing.
8. If desired, refrigerate the gianduja to thicken it slightly; bring it back to room temperature before spreading or using.