Latifolo Bonbon
- Level:
-
Difficult
Latifolo Bonbon
Used products: Latifolo Bonbon
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500 g35% UHT cream
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250 gWhole milk
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225 gbutter
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225 ginvert sugar
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40 gsorbitol
Preparation: Latifolo Bonbon
Bring to a boil
Used products: Latifolo Bonbon
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1250 gCHD-Q65MADINOP
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250 gCHM-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.
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