Double-hot tempering / Pour a little water into the pot and melt the chocolate in the pot water. First, melt the chocolate to 45 degrees -> lower the chocolate to 29 degrees (pour it into cold water or marble and cool it down) and then raise the temperature slightly again, and it's done by 2-3 degrees.

I scooped it up with a spoon and collected 3 pieces

Since there is fiber, grind it once in a blender, pour it into a pot, and boil it down slowly. Usually, they boil it for 5 minutes to make puree, but I boiled it down for more than 30 minutes to taste it with mango itself, and it solidifies like a thick jam and it's good.

Apply red chocolate inside the heart mold and shake it off -> Apply white chocolate thinly, shake it off, fill it with dark chocolate again, and put mango inside.