1cupmilk chocolate chips or chopped pieces (semi-sweet, dark, or a combo work well too), melted
For the Smoked Hazelnuts:
Preheat smoker to 200 degrees (F) using a fruit wood
Place raw and shelled hazelnuts on a baking tray and place on the smoker for 60-90 minutes, checking every 30 minutes on the status of the hazelnuts (see notes).
Remove and, when cool enough to handle, remove any skin that may still remain.
For the Smoked Hazelnut Nutella:
In a food processor or strong blender place the hazelnuts and blend for about 2 minutes until a paste forms. This takes time. At first it looks like chopped nuts, but keep going, pausing periodically to push down the sides. Once a paste (similar to peanut butter) forms, you're ready for the next step.
Add melted chocolate, powdered sugar, cocoa powder, hazelnut oil, vanilla, and salt, and puree until combined and creamy.
Pour into an air tight container (like a mason jar) and keep at room temperature for up to 2 weeks.
Not all hazelnuts are created equal. Some will release more oils than others, creating a creamier result. If yours isn't as creamy as you'd like add additional hazelnut oil to get the consistency you like (add 1 tablespoon at a time).For the oil: If you can't find hazelnut oil use another liquid neutral oil such as canola or vegetable.Chocolate: I prefer the sweet taste of milk chocolate, but you can easily sub semi-sweet or dark, or a combination of 2 or 3 of those.This will harden a bit after a day. It will still remain spreadable, but not as liquid as when you blend it. If you want to get it back place it in the microwave and heat in 15 second increments, stirring between, until you get it back to the consistency you like.