The process for making Nutella begins with cocoa beans, which are harvested from the cocoa trees in Nigeria and left to dry for about 10 days.  Once delivered to the Nutella factory, they are roasted to release the cocoa butter.  The roasted coca beans are then pressed to remove all the cocoa butter.  This butter is often  taken away to be used for other chocolate products.  The remaining product is pure cocoa which is then crushed.  The following ingredient is hazelnuts, which are inspected to ensure they are of "sutiable quality."  These hazelnuts are imported from turkey where they are cleaned and roased.  Once they have been roasted they are added to a mixture of pure cocoa powder, skimmed milk, and sugar.  These ingredients are mixed together into a smooth paste and sent for packaging. Initially the process of making chocolate spread begins with the extraction of cocoa powder from the cocoa bean. These cocoa beans are harvested from cocoa trees and are left to dry for about ten days.[17] This natural ingredient is then shipped off to the processing plant. In the case of Nutella, the processing plant is situated in Italy by the Ferrero Company. Typically cocoa beans contain approximately 50% of cocoa butter therefore they must be roasted to reduce the cocoa bean into a liquid form.[17] This step is not sufficient enough to be turned into a paste because it solidifies at room temperature, and would not be spreadable on food items such as toast. After this initial process, the liquid paste is sent to presses, which are used to squeeze the butter out of the cocoa bean. The final products are round discs of chocolate: pure compressed cocoa. The cocoa butter extracted from the cocoa bean is then transferred elsewhere so it can be used in other products.

      The second process involves the hazelnuts. Once the hazelnuts have arrived at the processing plant, a quality control is issued to inspect the nuts so they are suitable for processing. A guillotine is used to chop the nuts to inspect the interior.[18] After this process the hazelnuts are cleaned and roasted. A second quality control is issued by a computer-controlled blast of air, which removes the bad nuts from the batch.[18] This process is undergone to ensure that each jar of Nutella is uniform in its look and taste. Approximately 50 hazelnuts can be found in each jar of Nutella, as claimed by the company.[19]

The cocoa powder is then joined with the hazelnuts along with sugar, vanilla, skim milk and it is mixed in a large tank until it becomes a paste-like spread.[20] The modified palm oil is then added to help retain the solid phase of the Nutella at room temperature, which substitutes for the butter found in the cocoa bean.[21] In addition, whey powder is added to the mix because it acts as a binder for the paste. Whey powder is an additive commonly used in spreads to prevent the coagulation of the product because it stabilizes the fat emulsions.[22] Similarly to the whey powder, lecithin, which is a form of fatty substance found in animal and plant tissues is used to emulsify as it promotes homogenized mixing of the different ingredients allowing the paste to be spreadable. It also aids the lipophilic properties of the cocoa powder which, again, keeps the product from separating.[19] For the flavor aspect, vanillin is added to enhance the sweetness of the chocolate. The finished product is then sent off to be packaged. (wikipedia.com)