With the recent release of Fantastic Beasts and Where to Find Them, we reemerged ourselves into everything Harry Potter, and while binge watching all the movies decided to showcase a handful of recipes inspired by the delicious treats from that magical universe. We are very excited to post our first recipe of Wizarding December, as mentioned on our Facebook page, exceptionally we'll be posting one recipe every week during December !
Today, we'll be doing 2 of probably the most popular delicacies from the Harry Potter universe : the Chocolate Frogs and Peppermint Toads. Unfortunately, because we're muggles, ours will be missing the magic to make them jump !
The chocolate frogs will be made with milk chocolate and filled with an indulgent salted caramel. While the peppermint toads will be made with white chocolate and filled with a fresh peppermint cream.
Chocolate is a tricky thing to work with, because depending on the type of chocolate you'll decide to use, you will need to temper the chocolate. I am not going to write a long description of how to temper, or tell you what type of chocolate to use, but I will recommend you to watch this very handy video from Ann Reardon about the difference between real chocolate and compound chocolate, and the different methods to temper your chocolate. It will also show what happens when you work with tempered chocolate and when you don't.
If you are a Harry Potter fan, you'll remember the lovely box in which the chocolate frogs are presented in. The amazing blog of Bryton Taylor, Food in Literature - is offering the box template to print. We added some tweaks to it, such as a gold effect on the lettering and some designs on the back of the box. We also created a similar box for the Peppermint toads !
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Disclaimer:
The Arrogant Pug is not affiliated, endorsed or sponsored by The Harry Potter franchise. Product names, logos, brands and other trademarks are the property of their respective trademark holders. All the files offered for download is for private use only and cannot be sold.
 1 hour + resting time |
 20 minutes |
 12 pieces |
Ingredients
For 6 Chocolate Frog :
40 grams of sugar
50 milliliters of liquid heavy cream
30 grams of salted butter
300 grams of milk chocolate
For 6 Peppermint Toad :
30 grams of room temperature unsalted butter
140 grams of icing sugar
30 milliliters of liquid heavy cream
1 teaspoon of peppermint extract
Few drops of green food colorant
300 grams of white chocolate
Kitchenware :
Frog/Toad Chocolate Mould
( Our size by frog 76 x 48 x 19mm - available here )
Start with the Salted Caramel filling
>> Pour the sugar in a saucepan and place over medium-high heat. Avoid mixing the sugar with a spoon, if it heats unevenly, try tilting the pan. Let it caramelize until liquid and golden.
>> In the meantime, bring your heavy cream to the boil in another saucepan.
>> Once your sugar is melted and lightly golden (if dark brown it might be burned and will not taste very good), take your saucepan off the heat.
>> Add the boiling cream and butter and mix with a spoon.
>> Return over medium heat to melt the bits of caramel that might have gone hard with the butter. By now you should have a creamy caramel texture. If you have some bits of crystallized sugar left, pass it through a sieve to ensure you're left with a smooth caramel filling.
>> Reserve on the side and until it's at room temperature.
Make the Chocolate Frogs
** Read the post for more precision about chocolate. Depending on what type of chocolate you use, you might need to keep your chocolate in temper for it to set properly**
>> Melt 200 grams of the milk chocolate.
>> Fill the frog molds with the melted chocolate. Make sure you've covered the whole shape of the frog and tap your mold a few time on the table to get rid of any air bubbles.
>> Then, turn you molds over a tray lined with baking paper to catch any leftover chocolate, and let the excess chocolate fall off the mold.
>> With a spatula, even the chocolate on the molds and place them in the fridge to harden for 15 minutes.
>> Make sure your caramel filling is now at room temperature or place in the fridge for 10 minutes. Grab your frogs from the fridge, and fill generously with the salted caramel. Place them back in the fridge for 10 minutes.
>> Melt the remaining 100 grams of chocolate with the chocolate excess from the mold.
>> Get your frog mold out of the fridge and cover them with chocolate. With a spatula, even them out. Once all your frogs are closed, return to the fridge for an extra 15 minutes.
>> Your frogs are ready to come out !
>> In the meantime, bring your heavy cream to the boil in another saucepan.
>> Once your sugar is melted and lightly golden (if dark brown it might be burned and will not taste very good), take your saucepan off the heat.
>> Add the boiling cream and butter and mix with a spoon.
>> Return over medium heat to melt the bits of caramel that might have gone hard with the butter. By now you should have a creamy caramel texture. If you have some bits of crystallized sugar left, pass it through a sieve to ensure you're left with a smooth caramel filling.
>> Reserve on the side and until it's at room temperature.
Make the Chocolate Frogs
** Read the post for more precision about chocolate. Depending on what type of chocolate you use, you might need to keep your chocolate in temper for it to set properly**
>> Melt 200 grams of the milk chocolate.
>> Fill the frog molds with the melted chocolate. Make sure you've covered the whole shape of the frog and tap your mold a few time on the table to get rid of any air bubbles.
>> Then, turn you molds over a tray lined with baking paper to catch any leftover chocolate, and let the excess chocolate fall off the mold.
>> With a spatula, even the chocolate on the molds and place them in the fridge to harden for 15 minutes.
>> Make sure your caramel filling is now at room temperature or place in the fridge for 10 minutes. Grab your frogs from the fridge, and fill generously with the salted caramel. Place them back in the fridge for 10 minutes.
>> Melt the remaining 100 grams of chocolate with the chocolate excess from the mold.
>> Get your frog mold out of the fridge and cover them with chocolate. With a spatula, even them out. Once all your frogs are closed, return to the fridge for an extra 15 minutes.
>> Your frogs are ready to come out !
Now make the peppermint filling
>> Put your room temperature butter in a mixing bowl.
>> Add the icing sugar and start mixing until combined.
>> Add the heavy cream, the peppermint extract, a drop of green food colouring, and mix until fully combined.
>> Be sure to taste the filling and add peppermint extract depending on your taste.
>> Add the icing sugar and start mixing until combined.
>> Add the heavy cream, the peppermint extract, a drop of green food colouring, and mix until fully combined.
>> Be sure to taste the filling and add peppermint extract depending on your taste.
Make the Peppermint Toads
** Read the post for more precision about chocolate. Depending on what type of chocolate you use, you might need to keep your chocolate in temper for it to set properly**
>> Melt 50 grams of white chocolate with a bit of green colorant.
>> Get your frogs molds and make little green dots in the frog's back with a small brush.
>> Melt 150 grams of white chocolate, and fill your mold the same way you did for the milk chocolate frogs.
>> Then, turn your molds over a tray lined with baking paper to catch any leftover chocolate, and let the excess chocolate fall off the mold.
>> With a spatula, even the chocolate on the molds and place them in the fridge to harden for 15 minutes.
>> Spoon some of the peppermint filling in the molds and place them back in the fridge.
>> Melt the remaining 100 grams of white chocolate.
>> Get your frog mold out of the fridge and cover them with the white chocolate. With a spatula, even them out. Once all your frogs are closed, return to the fridge for an extra 15 minutes.
>> Your peppermint toads are ready to come out !
>> Melt 50 grams of white chocolate with a bit of green colorant.
>> Get your frogs molds and make little green dots in the frog's back with a small brush.
>> Melt 150 grams of white chocolate, and fill your mold the same way you did for the milk chocolate frogs.
>> Then, turn your molds over a tray lined with baking paper to catch any leftover chocolate, and let the excess chocolate fall off the mold.
>> With a spatula, even the chocolate on the molds and place them in the fridge to harden for 15 minutes.
>> Spoon some of the peppermint filling in the molds and place them back in the fridge.
>> Melt the remaining 100 grams of white chocolate.
>> Get your frog mold out of the fridge and cover them with the white chocolate. With a spatula, even them out. Once all your frogs are closed, return to the fridge for an extra 15 minutes.
>> Your peppermint toads are ready to come out !
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