Put all ingredients in a bowl and stir. Finally, puree the fresh mango and place on top as a mirror.

Melt the block chocolate and let it cool down a little.

In the meantime, inflate depth charges. Rub this with cooking oil and coat liquid chocolate (but it must be cold).

Put a dollop of chocolate on a piece of baking paper and then place the water bomb on it. Let the chocolate cool down and wait until everything is set.

Cut open the water bomb and remove it from the chocolate.

There remains a small chocolate bowl that can be filled.