Mix all of the ingredients, except the butter and the chocolate drops, for 10 minutes at the highest speed, then for 4 minutes at the second highest speed. Add cold butter in cubes and mix again for 10 minutes at the highest speed, then for 2 minutes at the second highest speed. Add the drops at
the end of the mixing. Let rest for few hours in the refrigerator. Scale and shape the dough to fit your mould, allow to proof for around 2 hours at 28°C and 75% humidity. Eggbrush and bake at 170°C in a ventilated oven. For large moulds, you can reduce the temperature and extend the time. The baking time will depend on the weight of the dough, the type and shape of the mould you will use. As an example, this recipe is made for 350g of dough (including drops) per closed-square mould and needs 35 minutes to be baked. Attention: a closed mould enlarges the necessary baking time.