Step 1- Preheat your oven to 350°. Place the hazelnuts on a tray and roast for 13-15 minutes, until golden brown. Then transfer the nuts to a clean, kitchen towel and cover with the edges to steam and loosen the skins.
Step 2- Once the hazelnuts are cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing the hazelnuts in a blender. You may then discard the skins.
Step 3- Blend the hazelnuts at low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the blender down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.
Step 4- While the nuts are blending, melt the dark chocolate choco mass in the microwave. Stir in the honey, vanilla extract, and espresso powder until well combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.
Step 5- Transfer the homemade chocolate hazelnut spread into glass jars/mason jars and store at room temperature for 2-3 weeks.
Step 6- You can spread this on bread, rotis or just lick it of a spoon
