Preheat the oven to 350°F and place hazelnuts in a single layer on a baking sheet. Roast for 14-16 minutes, roll around half way through, until toasted and fragrant.

Pour the nuts onto a clean dishtowel and roll it up to enclose all the nuts. Roll them around on the counter, pressing down gently to release the skins. They should come off easily after toasting. Allow to cool completely before grinding.

Place the nuts and oil into the jug. Secure the lid and add the tamper. Select the chop program on the smooth iTextureControl setting. Use the tamper to push the ingredients down into the path of the blades to combine well. Repeat if necessary.

Select the manual program and start on speed 1. Slowly increase to speed 6 and add the cocoa powder, sugar, and salt through the lid opening. Blend for about 1 minute.

Pour in the chocolate chips and increase to speed 10. Run for another 30-45 seconds or until you reach a smooth and shiny consistency.

Pour into a clean, dry jar and allow to cool and thicken completely before closing. Do not refrigerate. Store in a cool dry place and it will last for up 2 weeks.