Preheat the oven on 160°C fan-forced, line an oven tray with baking paper.
In a small bowl, mix hazelnut spread, rice bubbles, salt and half of the hazelnuts.
Cut croissants ¾ through horizontally, and spread with 1-2 tbsp of hazelnut mixture.
Place on a prepared baking tray, and place in the oven for 10 minutes to warm slightly.
While the croissant is in the oven, place chocolate into a small saucepan on the induction cooktop, level 1 to melt.
To assemble, drizzle chocolate over the croissants and sprinkle with remaining hazelnuts.
Best served fresh.