1. Roast the hazelnuts

• Preheat your oven to 160 °C / 320 °F.

• Spread the hazelnuts on a baking tray lined with parchment paper.

• Roast for 15–20 minutes, stirring occasionally until golden and fragrant.

• Cool slightly, then rub in a clean tea towel to remove the skins.

2. Make the hazelnut paste

• Add the peeled hazelnuts, icing sugar, and salt to your food processor.

• Blend in intervals, pausing if the machine overheats, until you obtain a smooth, creamy paste.

3. Combine with the chocolate

• Melt the milk chocolate gently in a bain-marie (double boiler).

• Add the melted chocolate to the hazelnut paste and mix until silky and homogeneous.

4. Shape and chill

• Pour the mixture into a silicone mould or an airtight plastic container.

• Refrigerate overnight to allow the gianduja to set.

5. Store and enjoy

• The next day, cut into squares and store in a sealed box in the fridge.

• Use in desserts, pralines, or simply enjoy on toast.