Ingredients
Scale
- 600g high-quality dark chocolate (60-70% cocoa)
- 2 tbsp cocoa butter
- 1 tsp edible gold luster dust (food-grade)
- 1/4 tsp silver edible shimmer powder
- 12 plastic chocolate frog molds (with scale texture)
- Frosted sugar paste (for optional face details)
- Gold foil wrappers (6 cm x 6 cm)
Instructions
- Melt chocolate and cocoa butter together using双锅炉 method until smooth and at 49°C.
- Stir in gold luster dust and shimmer powder for magical glaze effect.
- Pour mixture into frog molds, tapping gently to remove air bubbles.
- Refrigerate for 20–25 minutes until fully set.
- Unmold frogs and optionally pipe tiny eyes and smiles with sugar paste.
- Wrap each frog individually in gold foil with a vintage-style crease fold.
Notes
- For a lighter version, use milk chocolate instead of dark; avoid white chocolate as it dulls the shimmer.
- Use edible glitter sparingly—too much can leave gritty texture.
- Store wrapped frogs in a cool, dry place away from sunlight to prevent bloom.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Shaping and setting
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 frog
- Calories: 135 Kcal
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
