Spread hazelnuts on a baking tray and roast for seven to eight minutes. Let them cool, then rub off the skins using your hands or a towel.
Blend roasted hazelnuts, cocoa powder, vanilla, almond flour, honey and salt in a food processor until the mixture becomes a sticky dough.
Take a small portion of the mixture, flatten it and place a whole hazelnut inside. Roll it into a ball. Repeat with the remaining mixture.
Melt chocolate chips using a double boiler, then dip the hazelnut balls into the melted chocolate to coat evenly.
Place the coated balls on parchment paper and refrigerate for 20-30 minutes. Now you can enjoy your homemade Ferrero Rocher.