1. Heat oven to 175c and add hazelnuts to a baking tray in a single layer. If raw, roast for a total of 12-15 minutes. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
2. Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields smoothest results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
3. In the meantime, heat the chocolate in a heatproof bowl over a pan of boiling water. Set aside.
4. Once the hazelnut butter is creamy and smooth, add the orange extract and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or orange if desired.
5. Place in the fridge for roughly 30 minutes to thicken it.
6. Remove from the fridge, it should be a paste by this point. Using a tablespoon, remove a layer of the Nutella alternative, then take a hazelnut and roll the paste into a ball around it. Place on a lined baking tray, then place in the freezer for at least 15 minutes.

7. Melt your chocolate for the outer shell in a heatproof bowl over a pan of boiling water, then dip each ball in the melted chocolate to coat them. Return to the fridge for them to set. It shouldn’t take long, just a few minutes, if the balls are frozen before you coat them, then store somewhere cool and dry, away from direct sunlight.

Serve and enjoy!