Heat your oven to a toasty 450 degrees F (230 degrees C) and prep your baking sheet with a cozy layer of parchment paper.
Roll out the puff pastry on a floured surface to a 13x13 inch square. Trim it down to a 12x12 inch square. Cut it into 3 equal strips measuring 4x12 inches each. Use a fork to poke holes in each strip, then place them on a baking sheet and sprinkle with hazelnuts.
Bake in a hot oven for 8 to 10 minutes until puffed and golden. Let it cool. Trim with a serrated knife if needed, using a gentle sawing motion to make them equal in size.
Melt chocolate in a bowl over gentle heat, stirring until smooth. Let it cool. In a big bowl, mix cream cheese, brown sugar, and coffee until smooth. Add melted chocolate. Gently stir in ground hazelnuts and almonds. Whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then fold in the rest until smooth and creamy.
Spread a layer of filling on a strip of puff pastry, then repeat the layers. Chill in the refrigerator for 3 hours until firm. Using a serrated knife, slice into 10 portions with a gentle sawing motion.