Description
We will use Monk brand hazelnut spread (pure roasted hazelnut /nothing else). An emulsifier (egg yoke / lecithin / Tween80) helps to bind the nut oils in the water, but even then heated to 80-85C it best homogenizes with the help of an immersion blender.
Ingredients
g
- 600 g
- 120 g
- 100 g
- 60 g
- 30 g
- 25 g
- 2 g
- 1 g
- 100 g
Calculations
See allServing Temperature
-15.9 °C
Sweetness
15.67%
Total solids
41.62%
Fat
12.38%
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 205 kcal | 2,133 kcal |
| Total fat | 12.4 g | 128.5 g |
| Saturated fat | 3.9 g | 40.6 g |
| Trans fat | 0.1 g | 0.7 g |
| Carbohydrates | 22.5 g | 233.1 g |
| Sugars | 22 g | 228 g |
| Fiber | 0.9 g | 9.5 g |
| Protein | 4.6 g | 47.9 g |
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Recipe details
| Visibility | Public |
|---|---|
| Likes | 0 |
| Views | 32 |
| Author | Gerolf Vanacker |
| Created | 7/20/2026 |
| Updated | 10/20/2026 |
| Evaporation | 0% |