• Line a casserole dish of about 20x20 cm/ 8x8 inch with plastic foil.
• Roast the hazelnuts in a pan without any fat, for a few minutes or until fragrant. Stand by and shake the pan very often to avoid them burning. Immediately remove the nuts from the pan and let cool.
• Rub the nuts between your palms to remove some of their brown skin. You don't have to get it all away, just as much as you manage.

Without a food processor:

• Chop the roasted hazelnuts roughly using a chef's knife. Place in a bowl.
• Crush the cornflakes roughly with your hands. Add to the hazelnuts.
• Crush the hard candy using a meat mallet or a heavy, sturdy pan. Set aside separately from the rest.
• Melt the chocolate au bain-marie. Once it is fully melted, add the salt and the oil. Pour over the hazelnuts and the cornflakes. Mix very well.
• Pour the mixture into the prepared pan, sprinkle with the crushed candy.

Thermomix or another good food processor that can manage crushing the hard candy:

• Chop the roasted hazelnuts for 6 seconds on level 6. Transfer to a bowl. Roughly crush the cornflakes for 3 seconds on level 5. Add to the bowl with the hazelnuts.
• Crush the hard candy for 3 seconds on level 5. Transfer to a separate bowl.
• Chop the chocolate pieces for 6 seconds on level 5. Add the salt and the oil and melt for 5 minutes/50 degrees Celsius/ level 2. Add to the bowl with the hazelnuts and cornflakes and mix well.
• Pour the mixture into the prepared pan and sprinkle evenly with the crushed caramel candy.

Finish:

• Let set: Place the dish in the fridge for a couple of hours until the chocolate is set again. Chop into smallish squares. I prefer to eat it cold, straight from the refrigerator. It keeps well in the fridge.