Place the hazelnuts on a baking sheet and roast for 25 minutes at 160 degrees Celsius. Then put the nuts in a bowl with a lid and shake until the shells come off.

Melt the cocoa butter and coconut oil in a water bath and then stir in the milk powder until it dissolves.

Mix the cocoa powder with the Erytrith and add to the cocoa butter. Add the hazelnut butter and the vanilla extract and stir in a water bath for 5 minutes.

Put the hazelnuts in a suitable form and spread the chocolate over them. Put the chocolate in a cool place.