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Heat the oven to 350°F. In a medium pot or saucepan with a lid, whisk together the half and half or cream, hazelnut chocolate spread and orange zest. Bring to a simmer and once bubbling remove from the heat and cover with a lid. Set aside to steep for at least 10 minutes while you prepare the other elements.
Strain the cream mixture through a fine mesh strainer to remove the orange zest. Slowly pour the strained cream into the eggs, whisking to combine. Pour into a small pot and cook over low heat with a spatula or wooden spoon, stirring frequently, until the mixture covers the back of a spoon; about 15 minutes. Divide the mixture among 6 ramekins, leaving ⅛-inch of room on the top.
Bake the pots de crèmes at 350°F for 30 to 35 minutes, until the edges have set, but the center has a slight wiggle. Cool and chill completely in the fridge for around 4 hours or overnight.Line a sheet tray with a silpat or parchment paper. Toss the hazelnuts onto the tray and toast in a 350°F oven for around 5 minutes, checking on them frequently until they begin to turn golden brown and smell great. Set the nuts nearby to cool.
Quickly add the hazelnuts by picking up the edges of parchment or silpat they are cooling on and pour into the pan. Replace the parchment or silpat back to the sheet tray.
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