S4 Episode 1
Chocolate Frogs
Serves: 10
Preparation: 60 mins
Cooking: 0 mins
Skill level: Beginner
Ingredients
Method
40 g Biscoff biscuits
300 g good-quality milk chocolate
- Polish a frog chocolate mould with cotton wool. Kirsten uses the Chocolate World CW1129 Large Frog mould.
- Roughly chop the Biscoff biscuits, then set aside until required.
- Prepare your workbench by placing a sheet of baking paper on top.
- 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.
- Spoon or pipe the tempered chocolate into the prepared chocolate mould.
- Tap the mould on the surface of the bench to dislodge any air bubbles.
- Turn the mould upside down over the sheet of baking paper and use the handle of a metal scraper to tap out the excess chocolate.
- Scrape the surface of the mould while holding upside down then set aside.
- Scrape the excess chocolate from the baking paper back into the bowl. Use a hair dryer to gently warm the chocolate if required.
- Add the chopped Biscoff biscuits to the chocolate and mix to combine.
- Spoon the mixture into each frog shell, then tap the mould gently on the workbench to spread it into the cavities.
- Place into the refrigerator for 20 minutes before unmoulding.
Note: Store at room temperature, in a cool, dry area for up to 4 weeks.
