Preheat oven to broil setting.
Transfer hazelnuts onto a baking tray and broil for about 10 to 15 mins or until the skins start to blister.
Remove from oven and set aside to cool down slightly.
Transfer the roasted hazelnuts onto a kitchen towel.
Rub the hazelnuts to remove the skins as much as you can.
Transfer the hazelnuts into a food processor.
Blitz until fine paste forms.
Melt chocolate on a double boiler and set aside.
In a sauce pot over medium heat, add milk, milk powder and honey.
Stir to combine well.
Once bubbles start to form along the edges, add in the melted chocolate.
Add salt.
Stir to incorporate well.
Transfer this chocolate milk mixture into the food processor.
Add in the avocado.
Blitz until well combined and smooth.
Transfer into a sterilized jar.
Chill in the fridge to set.
*It can be kept in the fridge for up to 2 weeks.*
Spread over some toast and enjoy.
