Two jars (about 1 cup each)

Adapted from the Encyclopédie du Chocolat under the direction of Frédéric Bau

As noted, I wasn’t sure why they called for a small amount of almonds so I think you could get away with swapping out hazelnuts for the 1/3 cup (40g) of almonds and save yourself a trip to the store. I also think you could use all dark chocolate, and perhaps skip the honey, but since I have two jars of this homemade Nutella in my refrigerator, it’s going to be a while before I make any more.

Frankly, I was concerned when I was done at how liquidy the mixture was. But after a few hours of refrigeration, the spread was just the right texture for smearing on bread. Because a number of ingredient questions came up in the comments, so I’ve answered them at the end of the recipe.