Latifolo Bonbon

Latifolo Bonbon

Level:
Difficult

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

  • 2.8 lb
    Chd-q65madinop
  • 8.8 oz
    Chm-q32harm

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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