• Roast the hazelnuts in the oven. Heat the oven to 180°C (350°F), and put the hazelnuts in the oven until they turn dark brown. I usually leave them in for about 15 minutes, but Michalak leaves them in even longer. Let them cool, then put them in a cloth and rub them inside, this will allow the skin to come off.

Preparation of the praline

• Heat a saucepan over medium heat to make a dry caramel. Add the sugar in 3 batches, letting it melt each time before adding another 1/3. Do not stir, just let it melt and give it a few swirls to help the sugar melt. Add about half the salt. Once you have a golden brown caramel, spread it on a silicone pan or parchment paper. The caramel will harden as it cools. Break it into small pieces.
• In the food processor, pour the caramel in fragments and 120 g of hazelnuts. Blend until soft, about 5 minutes (more if necessary). Set aside.

Preparation of the hazelnut paste

• Put the remaining hazelnuts and powdered sugar in the food processor. Blend until you get a firm paste.

Preparation of the spread

• Melt the chocolate in the microwave or in a double boiler. Add the melted chocolate to the hazelnut paste in a food processor. Blend until the mixture is smooth.

Finalization of the spread

• Add the rest of the ingredients: praline, remaining salt, cocoa, oil and milk powder.
• Blend until you have a smooth paste. Depending on the power of your food processor, this can take between 3 and 5 minutes. I usually mix for 4 minutes. The longer you blend, the more liquid your dough will be. It's up to you to judge the consistency that suits you.
• Pour into a jar and store at room temperature.