- makes 24 serves
- preparation 20 minutes
- cooking 5 minutes
- difficulty Mid level
Ingredients
- 150 g milk chocolate
Chilling time: 20 minutes.
Instructions
- Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
- Working quickly, transfer the tempered chocolate into a piping bag, cut a small tip off the end, and pipe into the cavities of a mini frog chocolate mould (see Note).
- Tap the mould on the surface of your workbench to dislodge any air bubbles
- Run a metal chocolate scraper along the surface of the mould to remove any excess chocolate.
- Chill in the refrigerator for approximately 10 minutes, then allow to come back to room temperature.
- Once set, turn the mould upside down and tap it onto the bench to unmould the chocolate frogs.
Note
- Kirsten uses the Chocolate World CW1145 Small Frog 3 g mould.
- Store at room temperature for up to 4 weeks.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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