“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.
-Harry Potter and the Philosopher’s Stone, JK Rowling
I’ll be the first to admit that I’m a sucker for cute packaging. I love buying into the hype and excitement of themes, like Harry Potter. So it was no surprise that I had to curb my enthusiasm at The Making of Harry Potter in London. I did however, buy one of the Chocolate Frogs.
At the end of the day though, it was just a huge lump of chocolate in the shape of a frog. It may have had its head nibbled at, but it was packed away with the thought, ‘I’ll eat more later’. And so it travelled through Croatia (a nibble here), Greece and Paris (a nibble there), but was eventually thrown out.
So when I sat down to make Harry Potter’s Honeydukes Chocolate Frogs from the Honeydukes Express, I wanted to rethink how they were made. In the movie, you see the frog jump and move like a real frog (most likely due to the ‘croakoa’). While I couldn’t make them move, I did want them to feel more frog like.
I remembered making the ‘Gi-normous Gummy Bears‘ a few years ago, and wondered if there was such a thing as Chocolate Jello (there is). Better yet I found a homemade recipe for Chocolate Jello from Serious Eats and mushed it with my gummy bear recipe.
Visually, I only had one type of frog mold, and it didn’t have as much real detail as I had hoped. I came across this highly detailed chocolate frog mold on Amazon though. I’ve got one ordered so will show you when I make a second batch!
As an after thought, I’d highly recommend placing something like pretzel pieces into the middle, so when eaten, it crunches. I thought this after reading that JK Rowling was possibly inspired by Monty Python’s Crunchy Frogs.
“Mr. Hilton: Oh, we use only the finest baby frogs, dew-picked and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and sealed in a succulent, Swiss, quintuple-smooth, treble-milk chocolate envelope, and lovingly frosted with glucose.
Mr. Hilton: What else?
Inspector: Well, don’t you even take the bones out?
Mr. Hilton: If we took the bones out, it wouldn’t be crunchy, would it?”
- 8 tbsp gelatine
- 75ml milk
- 2 tsp vanilla essence
- pinch of salt
- 200mL dark cocoa powder
- 145ml white sugar
- 355ml milk
- 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.
Don’t miss these other Harry Potter recipes