Roast at 200º C for 10-15 mins until very fragrant and well roasted.

While warm rub them vigorously with a cloth towel to remove as much of the skins as possible.

Place the hazelnuts in a food processor and blend until it forms a very smooth peanut butter-like paste. This takes a little over 2 minutes. Note: While it is processing make sure to scrape down the bowl so that all of the nuts get blended up well. You need the nut paste to be very smooth.

When the paste resembles peanut butter and is smooth and shiny on top then it is done. You need to get it smooth now so that your finished nutella will also be smooth

Add in the remaining ingredients: Cocoa powder, icing sugar, cooled melted chocolate, vanilla extract and vegetable oil.

Continue blending all of these ingredients together for around another 90 seconds or so. Just like before, stop the machine to wipe down the sides to ensure everything is getting blended. When it is smooth and is lovely and shiny then it is done.

Store your Nutella in an airtight jar at room temperature for 4 weeks.