Preheat oven to 150 degrees. Spread the hazelnuts on a tray and roast them for 25 minutes.

Take out, empty the hot hazelnuts onto a towel and rub them roughly to take away the skin.

Allow the hazelnuts to cool.

Meanwhile, melt the chocolate and butter together and allow it to come to room temperature.

Place them in a food processor and start pulsing them. First you will start seeing it powdering and then slowly it will release its oils and start sticking together.

Add the remaining ingredients and continue pulsing till the mixture is smooth. Empty into a neat glass jar and store in the fridge. Use within two week, that is if it stays!