1. Preheat ovet to 350° F.
2. Spread nuts out on a rimmed baking sheet. Place in oven and roast, shaking once or twice for even toasting of nuts, until deep brown (13–15 minutes). Let cool completely. Rub skins off with a kitchen towel.
3. Place hazelnuts and sugar into the bowl of a food processor and process until a smooth and buttery paste forms, about 1 minute.
4. Bring water to a boil in the bottom of a double boiler. Place chocolate in the top  of a double boiler. Stir the chocolate often until the chocolate is melted and smooth.
5. Remove the top of the double boiler from the heat and add butter. Whisk until completely incorporated. 
6. Whisk in cream and salt, then hazelnut paste.
7. Pour paste into jars. Let cool. The spread will thicken and become soft and peanut butter-like as it cools. Keep chilled.
8. To use, soften at room temperature for 4 hours. Can stand at room temperature for up to 4 days.

Mathew Hergott of Chilliwack, BC won first place in the intermediate category with this recipe in the 4-H Roots to Recipe contest at the 2013 PNE. He used BC hazelnuts in his recipe.