Gianduja
Roast hazlenuts in oven at 160 C for 8 to 12 minutes, untill starting to brown. DO NOT overtoast, they can burn fast.
Once toasted, rub in a clean teatowel to remove most of the skins (maybe 20% of remaining skins are fine).
1
Add Sugar to a wide pan and melt over medium to medium high, swirling the pan occasionally. DO NOT stir under any circumstnaces. Once you reach a nice caramell brown, kill the heat and add in the peeled nuts to stop the darkening of the caramel.
Remove to parchment covered sheet to cool.
Break up the chocolate into peaces and melt in a double boiler. Be carefull not to overheat
2
Add nuts and caramell to a running food processor to grind them down. Process untill fairly smooth and runny, about 8 to 15 minutes, depending on the power of your food processor.
Stream in the oliveoil and add the salt. Then, mix with melted chocolate and store in airtight containers.