LorAnn Hazelnut Baking Emulsion captures the toasty, nutty richness of hazelnut in a water-based formula that stays stable through baking. It's especially popular paired with chocolate — blending seamlessly into ganaches, buttercreams, and brownie batters without seizing. A natural complement to any chocolate-based creation. Key Details Size: 4oz (118ml) Format: Water-based emulsion Heat Stable: Yes — flavour holds through baking Safe for Chocolate: Yes — water-based formula won't seize chocolate Usage Rate: 1 teaspoon per cup of batter or icing Brand: LorAnn Oils Best For Cakes, sponges, and layer cakes Buttercream and cream cheese frosting Macarons and meringue-based desserts Chocolate hazelnut cakes and tortes Hazelnut ganache and drip cake finishes Praline-flavoured macarons and buttercream Frequently Asked Questions What is the difference between a baking emulsion and an extract? Baking emulsions are water-based, which means the flavour won't evaporate during baking the way alcohol does in an extract. They also won't seize melted chocolate — making them safe to use in ganaches and chocolate batters. LorAnn Baking Emulsions are more concentrated than most extracts, so you typically get a stronger, more consistent result with less product. How much LorAnn Hazelnut Baking Emulsion should I use? Use 1 teaspoon per cup of batter or icing. Hazelnut pairs beautifully with chocolate — try adding half a teaspoon to your ganache and increasing from there. In buttercream or macaron shells, 1 teaspoon delivers a well-rounded nutty flavour. Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures.
