Effect of liquified hazelnuts on chocolate tempering?
You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.

The tempering process will be basically the same (I've seen sources suggest 2°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.