1. To develop the aromas of hazelnuts in powder, brown them slightly in a skillet 5 minutes over medium heat. 2 Melt the chocolate with the butter in a water bath. 3. Pour melted in a pan with the cream and hazelnut chocolate and then heat on fire gentle 10-15 minutes while stirring. 4. To get the smooth texture of Nutella, pass preparing little by little to Chinese (fine sieve) focusing well. 5 Add condensed milk, cornstarch and salt and put it on low heat to thicken (remove before boiling). 6. Fill 2 jam 250 g jars and store at room temperature. As for the version of the trade, do not put in the refrigerator under penalty see harden paste (or else subsequently gently reheat the pot in a water bath before serving.) You may prefer dark chocolate. But for a nearest taste of the 'original' prefer this for the milk.