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"To make the chocolate hazelnut spread, preheat your oven to 180°C/gas mark 4. Put the hazelnuts on a baking tray and roast until golden (approximately 5 minutes). Place in a food processor and blend until ground. Add the icing sugar, cocoa powder and drinking chocolate and blend together, then add the melted chocolate and blend for about 5 minutes. Gradually add the oil and water. To make the peanut crunch, put the sugar and water into a saucepan over a medium heat and cook until it becomes a caramel. Add the peanuts and mix well, then turn out on to a baking sheet lined with baking paper. Allow to set, then smash with the end of a rolling pin into small pieces."
<https://www.thestaffcanteen.com/chefs-recipes/SWEET-BELGIAN-WAFFLE>