Preheat the oven to 160 celsius (320 fahrenheit) and place the hazelnuts on a baking sheet and roast for 10 minutes. Remove from the oven and place in a clean tea towel. Leave to cool for a couple of minutes before rubbing vigorously to remove the skins. Don't worry if some of the skins refuse to come off, just remove what you can.
Place the nuts in a food processor and process to make a smooth paste.
Place the milk and honey in a saucepan over a medium high heat and bring to a boil. Add the milk to the nut paste while the food processor is running. Occasionally stop to scrape down the sides of the food processor to ensure everything is well combined.
Add the melted chocolate and salt and process until smooth. Place into sterilised jars and refrigerate for up to 1 week!
Don't worry about the fact that the nutella looks very liquid. It will set in the refrigerator.I've used dark chocolate here. A mixture of regular dark chocolate and 70% cocoa dark chocolate, but if you prefer milk chocolate, feel free to use that instead.