Preheat the oven to 375 degrees Fahrenheit.

Spread the hazelnuts in a single layer on a baking sheet and toast in the oven until they are browned and fragrant, 12 to 15 minutes. Wrap them in a clean kitchen towel and rub vigorously to remove as much of the skin as possible.

Melt the chocolate in a microwave. Stir until smooth. Set the chocolate aside to cool.

Place the hazelnuts in a food process and grind until they form a creamy paste, about 5 minutes. Add in the oil, sugar, cocoa powder, vanilla and salt. Blend until a desired consistency. (I like mine a bit chuncky and do not mind any little chucks of hazelnut.)

Add in the melted chocolate and blend well. Taste and adjust sugar and salt to your preference.

Transfer to a glass jar and let cool. Store in the refrigerator for up to several weeks.