Latifolo Bonbon

Latifolo Bonbon

Level:
Difficult

Latifolo Bonbon

Used products: Latifolo Bonbon

  • 1.1 lb
    35% UHT cream
  • 8.8 oz
    Whole milk
  • 7.9 oz
    butter
  • 7.9 oz
    invert sugar
  • 1.4 oz
    sorbitol

Preparation: Latifolo Bonbon

Bring to a boil

Used products: Latifolo Bonbon

  • 2.8 lb
    CHD-Q65MADINOP
  • 8.8 oz
    CHM-Q32HARM

Preparation: Latifolo Bonbon

At 176°F/80°C, pour on

Let melt and emulsify.
Pour in a frame at 88°F/31°C.
Let set and enrobe.