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In an oven preheated to 180°C, roast the hazelnut kernels for 12 to 15 minutes. Check the cooking after 10 minutes: they should be golden but not black.
Remove the nuts from the oven and let them cool.
Pour the hazelnuts into a blender and start blending, they will start to liquefy.
Add the sugar and cocoa and mix again.
Then stir in the oil and liquid vanilla extract.
Finally add the salt and blend for 5 seconds.
Stir in the chocolate chips and blend until well combined.
