Spread the nuts on a baking sheet, and toast in a 350-degree oven for 10 to 15 minutes, stirring a few times until the hazelnuts are browned. While the nuts are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt until it just begins to boil. Remove from heat.

Melt the chocolates together until smooth by setting them in a clean, dry bowl over a pan of barely simmering water. Alternatively, place chocolates in a bowl and melt them in a microwave oven. Once the nuts are well-toasted, remove from oven and use a spatula to place the warm hazelnuts in a clean towel. Rub them vigorously inside the towel to remove loose skins. They don’t need to be pristine, just rub off as much as possible. In a food processor, grind the warm nuts until fine.
Add the melted chocolate and continue mixing in the food processor, scraping down the sides of the work bowl if necessary.
Once the mixture is smooth, add the warm milk mixture and combine.
Transfer the mixture into two, 8-ounce jars and refrigerate until ready to use.