Harry Potter's Honeydukes Chocolate Frogs
Try this Harry Potter Honeydukes Chocolate Frogs recipe, or contribute your own.
Try this Harry Potter Honeydukes Chocolate Frogs recipe, or contribute your own.
- Carbohydrate 6.25120962328176 g
- Cholesterol 8.869418159456 mg
- Fat 2.30113422199327 g
- Fiber 0 g
- Protein 99.5356751852849 g
- Saturated Fat 1.47284732846359 g
- Serving Size 1 1 recipe (232g)
- Sodium 420.763768512584 mg
- Sugar 6.25120962328176 g
- Trans Fat 0.0469181815036681 g
- Calories 455 calories
Step-by-step
- In a bowl, mix together the 75ml of milk and gelatine powder. Set aside.
- In a medium saucepan, mix together the 355ml of milk, white sugar, cocoa powder and salt
- Stir until all mixed together, then let sit over the medium heat until it starts to bubble around the edges.
- When it starts to bubble, turn off the heat, pour in the vanilla essence, place (carefully!) the gelatine, and stir until dissolved.
- Let sit for a few minutes so it's not overly hot, then carefully pour into your frog molds.
- Place in the fridge for 20-30 minutes to firm up, then remove from molds.
Reading the Edge Bubbles
Most testers fail this recipe because they overheat the dairy. Watch the saucepan constantly over medium heat. Look specifically for tiny ring bubbles forming against the interior metal wall. Turn off the burner the exact second those peripheral bubbles appear. Letting the liquid reach a rolling boil scorches the cocoa solids and ruins the final set.
The Gelatine Incorporation Stage
Adding the bloom mixture while the pot is still on active heat destroys setting power. Remove the saucepan entirely from the burner before dropping in the hydrated gelatine. Stir continuously for sixty seconds until the granules vanish completely. Pour the warm liquid into flexible silicone molds immediately to prevent premature thickening.
Chilling Parameters
Store finished confections in airtight containers inside the refrigerator for up to five days. Silicone molds release the set mass cleanly once chilled for exactly twenty-five minutes. Do not exceed thirty minutes or condensation degrades the exterior finish. Run a dry offset spatula across the mold backs before popping out each piece.
