Preheat oven to 350ºF (176ºC). Arrange hazelnuts in a single layer on a baking sheet; toast until fragrant, golden brown, and skins start to loosen from nuts; 12–15 minutes. 

Let nuts cool slightly; transfer to a large kitchen towel, fold half of the towel over nuts. Using your hands, roll nuts around to remove most of the skins. (The more skins you can remove, the creamier the dip will be.)

Discard skins and add nuts to a high-powered blender or food processor (high-powered blender is best). Blend nuts on low speed until a creamy, smooth butter is formed, scraping down sides as needed; about 10 minutes.

Meanwhile, melt chocolate over a double boiler or in microwave in 20 second increments until smooth.

Add vanilla, salt and almond extract to nut butter and blend to combine.

Add melted chocolate to nut butter and blend until completely smooth. Add oil and honey and blend until completely smooth. Add additional oil as needed to reach desired consistency. Season nutella with additional vanilla and salt to taste. 

Transfer nutella to a clean glass jar and store in the refrigerator for up to a month. The nutella will harden when chilled. To loosen the nutella and bring it back to it's drippy state, microwave the spread in 15-second increments until soft, about 30–45 seconds.