Homemade Chocolate Hazelnut Spread – Two Ways (Maple Syrup & Dates)

0 Toast the hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a parchment-lined baking sheet and toast until fragrant and lightly golden, about [timer minutes=10]10–15 minutes[/timer], stirring occasionally.
1 Cool and peel:
Wrap warm hazelnuts in a kitchen towel and steam for 1 minute. Rub to remove most skins. Allow to cool completely.
2 Make hazelnut paste:
Transfer nuts to a high-speed blender (e.g., Vitamix) or food processor. Blend on low speed at first, scraping down sides as needed, then increase to high until smooth and glossy (about [timer minutes=5]5–7 minutes[/timer]). Tip: Vitamix gives the smoothest texture but requires at least a double batch for best flow; reserve half if needed. Food processor works with single batch but may be slightly grainier (still excellent for homemade).
3 Prepare the chocolate:
Melt chocolate gently (microwave in 10–15 second bursts, stirring between intervals). Allow to cool to just above room temperature (~86°F/30°C) to avoid seizing when added to nut paste.
4 Combine:
Add melted and cooled chocolate, maple syrup or dates, dry milk powder (if using), oil, salt, vanilla, and optional extract to the nut paste. Pulse or blend briefly until smooth ([timer minutes=1]1–2 minutes[/timer]), pausing to stir.
Tip: For regular brand chocolate or if concerned about seizing, add chocolate at the very end as a finishing mix-in.
6 Adjust consistency & sweetnessAdd more oil for silkier textureAdd milk as needed (especially for dates version)Add more maple syrup or dates for sweetnessAdd more chocolate for richer flavor
10 Store:
Transfer to airtight glass jars. You can store maple syrup version at room temperature for 1 week (stir before using). Refrigerate both versions up to 2 weeks, or freeze up to 2 months. Refrigeration will firm it up; microwave very briefly or let stand at room temperature before spreading.