Mango flavoured white chocolate chips

1 - Melt 140g of white chocolate without water at 40° in a double boiler or in the microwave oven at 500 W max, pausing regularly.

2 - Add the remaining 70g of white chocolate and 1 tablespoon of organic Mango flavouring. Mix until the chocolate has melted completely. Lower the temperature to 26/27°.

3 - Slowly reheat the container to 29°.

4 - Fill the moulds with a brush so that the chocolate soaks into the moulds.

5 - Remove excess chocolate with a spatula and tap the mould (a little) so that the chocolate spreads well without air bubbles.

6 - As soon as the chocolate starts to harden, scrape the edges to make it easier to remove from the mould.

7 - Chill for 15 minutes.

8 - Turn your mould over and tap the edges. The chocolate will unmould itself! Enjoy!