Ingredients
Scale
- 200 g milk chocolate, chopped
- 50 g dark chocolate (optional for flavor depth)
- Silicone frog molds
- Edible wafer cards or mini parchment cards for the frog insert
- Edible eyes or small candy decorations (optional)
- Parchment paper for setting
- Gold dust or edible glitter (optional)
Instructions
- Line a tray with parchment and set aside.
- Melt the milk chocolate slowly in a double boiler or microwave, stirring until smooth.
- Pour chocolate into frog molds, tap to release air, and let a small card insert sit against the interior surface.
- Refrigerate 15-20 minutes until firm. Unmold carefully.
- If desired, brush with edible gold dust and add eyes for detail. Store in a cool, dry place.
Notes
- For a quicker version, use premade chocolate frog molds with embedded cards.
- Tempering chocolate yields a brighter shine; otherwise refrigerate to set.
- Keep away from humidity to prevent blooming.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-bake, melt and mold
- Cuisine: British, Wizarding-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 frog
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
