Start with the longest and most tedious part: toasting the hazelnuts to remove their skins. Place them in an oven-safe dish and bake for 15 minutes at 375-400°F (190-200°C).

Once the hazelnuts are toasted, place them on a clean kitchen towel, cover them, and rub them under your hands. This will help remove the skins. It takes a bit of time, but it's necessary. Hang in there—it's worth it!

After the hazelnuts are skinned, place them in a food processor. Blend until you get a creamy paste, not just a powder.

In a large mixing bowl, add the chocolate (broken into pieces) and the hazelnut paste.

Heat the hazelnut milk and sugar in a saucepan. Stir occasionally with a spatula to prevent burning. When the milk is hot and just starts to boil, pour it over the chocolate and hazelnut mixture.

Use a spatula to mix everything together vigorously. Press down on any lumps of hazelnut paste to help them blend in.

When the spread is smooth, add the oil and mix well. Store in a sterilized jar and keep refrigerated for up to 2 weeks.