This is a recipe for a homemade version of Nutella spread.
Preheat oven to 400ºF.
In a single layer on a baking sheet, spread hazelnuts out evenly.
Put the baking sheet in the preheated oven and roast for about 15 minutes, until the skins are almost black.
Using a clean kitchen towel, wrap the hot hazelnuts and rub vigorously, until most of the skins have come off.
Discard the skins.
In the bowl of a food processor, process nuts, scraping down sides of bowl as needed. Process for about 5 minutes, until the nuts have liquefied. Set aside.
In a heat proof bowl, set atop a pot of simmering water, add the condensed milk, chocolate chips, and honey.
Heat until the chocolate chips have melted, about 3 minutes, stirring occasionally.
Add the hot chocolate mixture to the liquefied hazelnuts in the bowl of the food processor. Process for about 5 minutes, until the mixture is smooth.
Use immediately, or transfer the spread to an airtight container and store in the refrigerator for up to one month.