Preheat your oven to 350 degrees F.

Spread hazelnuts on a baking sheet and put into your oven. Bake for 15 minutes.

Remove the hazelnuts from the oven and spread on a kitchen towel (be careful not to burn yourself). Top with another towel and rub the hazelnuts until the skins come off.

Let the nuts cool for 5 minutes or until you're able to handle them.

Meanwhile, melt the chocolate until smooth. You can use the microwave (which is what I did) and heat the chocolate in 30 second intervals until completely melted or use a double boiler.

Transfer the cooled hazelnuts to a food processor and pulse until a smooth paste forms, about 5 minutes. Add the oil, powdered sugar, vanilla and salt and puree until incorporated. Finally add the melted chocolate and blend really well.

Pour the chocolate hazelnut spread into a jar and let cool completely. Nutella will be set after 15-30 minutes.