Latifolo Bonbon

Latifolo Bonbon

ingredients preparation
  • 500g
    35% UHT cream
  • 250g
    Whole milk
  • 225g
    butter
  • 225g
    invert sugar
  • 40g
    sorbitol

Bring to a boil

  • 1250g
    CHD-Q65MADINOP
  • 250g
    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.