Latifolo Bonbon

Level:: Difficult

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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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