In a food processor, start by adding all your hazelnuts and grind them until they are a fine powder wet mix.*

Then to the same food processor, add the seed oil, brown sugar, cocoa powder and vanilla extract and blitz again until everything is well incorporated.

In the meantime, in a heatproof bowl over a pot of simmering water, melt the dark and milk chocolate together. **

When the two mixtures are ready, add the hazelnut cream to the chocolate and mix everything well until the mixture is smooth and glossy. For an extra smooth texture, you can put the mixture again on top of the simmering water and let the sugar crystal dissolve completely.

Pour the crema di nocciole into jars and let it cool completely to room temperature. You can store it in the fridge for up to ten days or at room temperature.

When in the fridge, the spread will firm up, it's completely normal. Enjoy your hazelnut cream on toast, as a filling for your desserts or by the spoon!