1. Always buy fresh stock of hazelnuts - old nuts tend to have slightly dark coloured bitter centres. Also, old stock can get infested very soon, so it is preferably to give the nuts a quick wash if you will roast them in the oven. Take care to ensure that whichever method you use to roast (oven or stovetop) there is no moisture remaining on the nuts or your chocolate spread will spoil fast.
2. If you don't find hazelnuts where you live, try making this with almonds. Do remember to blanch them. To blanch, place them in a bowl and pour boiling water over them, cover the bowl and keep aside for 15-20mins after which the skins will peel off easily. Pat dry (completely) and proceed with the rest of the recipe.
3. I bought my stock of hazelnuts from the 'Iran' pavillion at the Global Village, Dubai. You can find them at Al Adil Stores too
4. You may add some pure vanilla extract if you wish but I skipped it.