1. Prepare the Pan:
Line an 8”x8” loose-bottom cake pan with wax or parchment paper, ensuring the sides are well covered to make removing the fudge easier later.
2. Roast the Hazelnuts:
Preheat your oven to 350°F (175°C).
Spread 1 cup of whole hazelnuts on a baking pan in a single layer.
Roast the hazelnuts in the oven for 8-10 minutes until they are fragrant and slightly browned.
Remove the hazelnuts from the oven, transfer them into a kitchen towel, and rub them together to remove as much of the skins as possible. The skins will peel away easily after roasting.
Place 1/2 cup of the roasted hazelnuts into a ziplock bag and crush them with a rolling pin to make small bits. Set the whole and crushed hazelnuts aside.
3. Melt the Chocolate Mixture:
In a heatproof bowl, combine the 320 grams of chopped dark chocolate, 500 grams of sweetened condensed milk, 375 grams of Nutella, and 1/4 teaspoon of sea salt.
Place the bowl over a double boiler (a saucepan filled with simmering water with the bowl on top, making sure the bottom of the bowl doesn’t touch the water). Stir continuously as the chocolate melts.
Stir gently until the chocolate is almost completely melted and all the ingredients are fully combined.
4. Add Final Ingredients:
Once the chocolate is nearly melted, add 1/2 teaspoon of unsalted butter and 1 teaspoon of vanilla extract to the mixture. Stir until the butter is fully melted and incorporated.
Remove the bowl from the heat and immediately add the prepared whole and crushed hazelnuts, stirring well to evenly distribute the nuts throughout the fudge mixture.
5. Assemble the Fudge:
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