Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins
are almost black, about 15 minutes.
Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins
have come off. Discard skins.
Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally,
until they have liquefied, about 5 minutes. Set the hazelnuts aside.
Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or
the top of a double boiler; set over a pan of simmering water. Stirring occasionally,
heat until the chocolate chips have melted, about 3 minutes.
Add the hot chocolate mixture to the liquefied hazelnuts, and process until the
mixture is smooth, about 5 minutes.
Transfer the spread to an airtight container, and store, refrigerated, up to