Latifolo Bonbon

Used Cacao Barry products
Christmas/New Year

Latifolo Bonbon

Level
level 3
Used Cacao Barry products
Recipe components

Latifolo Bonbon

IngredientsPreparation
  • 500g
    35% UHT cream
  • 250g
    whole milk
  • 225g
    butter
  • 225g
    invert sugar
  • 40g
    sorbitol

Bring to a boil

At 176°F/80°C, pour on

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