Harry Potter: Honeyduke’s Chocolate Frog recipe
“What are these?” Harry asked Ron, holding up a pack of Chocolate Frogs. “They’re not really frogs, are they?” He was starting to feel that
nothing would surprise him.“No,” said Ron. “But see what the card is. I’m missing Agrippa.”
“What?”
“Oh, of course, you wouldn’t know — Chocolate Frogs have cards, inside them, you know, to collect — famous witches and wizards. I’ve got about five hundred, but I haven’t got Agrippa or Ptolemy.”
HARRY POTTER AND THE SORCERER’S STONE
Harry Potter: Honeyduke’s Chocolate Frog recipe
Other than butterbeer, what other food is more memorable than the chocolate frogs from Honeydukes? From the beginning, I always assumed that the chocolate frogs would have a gummy texture instead of it being solid chocolate. That’s where this idea of chocolate covered gummy frogs came in. The recipe for the chocolate gummies come from Christine McConnell’s book – Deceptive Desserts. I’m sure everyone has already seen and heard about Christine’s work but if you haven’t had a good read through her book, you’re missing out. Her work and talent is EVERYTHING.
As you can see, I have two different images up above of the chocolate frogs. I always imagined the frogs with a chocolate shell but doing so will take away some of the great detail that the mold provides. So, if you want to keep it easy, just make the chocolate frogs without the chocolate coating. You can find and purchase the frog molds I used on Amazon.
- 1/4cup cold water56g / 2oz
- 1 1/2tbsp powdered gelatin70g / 2.5oz
- 1/2cup cocoa powder56g / 2oz
- 1/2cup coconut oil, melted100g / 3.5oz
- 1/4cup granulated sugar42g / 1.5oz
- 1/4cup maple syrup56g / 2oz
- 1/2tsp vanilla extract
- 3/4cup boiling water170g / 6oz
- 2cups chopped dark chocolate
- 1tsp cocoa butter
- In a bowl of a stand mixer, combine the cold water and powered gelatin and let it bloom for 5 minutes. Meanwhile, lightly grease your frog mold with oil. Wipe off any excess and set aside.
- In the same bowl, add the cocoa powder, coconut oil, sugar, syrup, and vanilla extract. Stir to combine and mix until smooth.
- On slow speed, whisk the boiling water into the mixture and mix until complete smooth.
- Pour the chocolate mixture into the mold. Refrigerate until solid, about 3 hours. To unmold the frogs, use your fingers to press on the edges of each frog to release it from the edges. It should then pop right out.
- Place the frogs on a plate and refrigerate until needed. You can leave the frogs as is or you can coat it with chocolate.
- To make the chocolate coating, melt the chocolate and cocoa butter in a double boiler over hot water. Once smooth quickly dip the the chocolate frogs, one at a time, into the chocolate. Tap off the excess with a fork or an enrobing fork. Place it onto a sheet of parchment and refrigerate until hard.
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