Latifolo Bonbon

Level:: Difficult

1.1 lb

35% uht cream
8.8 oz

Whole milk
7.9 oz

Butter
7.9 oz

Invert sugar
1.4 oz

Sorbitol

Bring to a boil

2.8 lb

Chd-q65madinop
8.8 oz

Chm-q32harm

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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Latifolo Bonbon

Latifolo Bonbon

Used products: Latifolo Bonbon

Preparation: Latifolo Bonbon

Used products: Latifolo Bonbon

Preparation: Latifolo Bonbon

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Used products: Latifolo Bonbon

Preparation: Latifolo Bonbon

Used products: Latifolo Bonbon

Preparation: Latifolo Bonbon

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