Latifolo Bonbon

Recipe

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.