Preheat your oven to 390°F (200°C). Put the hazelnuts on a baking tray with parchment paper. Bake for 10 minutes at 390°F (200°C).
Remove from oven and leave to cool down. When the hazelnuts are cold, remove the skin by rolling the hazelnuts with your hands. Melt the dark chocolate.
Put the peeled hazelnuts, melted chocolate, grounded coffee and salt in a blender and blend until you have a homogeneous and creamy spread.
Pour in a jar and there you are, your breakfast can begin !
We didn't put sugar in this recipe : you can add some if you want, but taste the spread after you put the salt. The salt will enhance the sugar contained in the chocolate.
