Latifolo Bonbon

Latifolo Bonbon

Level:
Difficult

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Latifolo Bonbon

Used products

  • 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

Bring to a boil

Used products

Preparation

At 176°F/80°C, pour on

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

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