Toast hazelnuts in a dry skillet until fragrant.

Remove as much of skin as possible. Let cool.

Refrigerate nutella for 30 minutes then take 1 teaspoon and flatten like a mini pancake. Place on a baking sheet lined with parchment paper.

Top with 1 hazelnut.

Add 1 more teaspoon of Nutella on top of the hazelnut and mold into a ball shape.

Make 12 balls and refrigerate.

Melt chocolate bar and stir in chopped hazelnuts and mix well.

Take one nutella ball at a time and dip in chocolate coating.

Remove with a fork to remove excess and place on parchment lined baking sheet topped with a wire rack.

Continue with the rest and refrigerate to harden.

Individually wrap in foil if desired on place in an air tight container.

Keep refrigerated until ready to serve.