Would you eat a frog? I did. And the taste was something to remember. In this video I will teach you, step by step, how to make this beautiful and tasty frogs. The frogs have 2 fillings.
A blueberry compote and a hazelnut ganache. These chocolate frogs are so beautiful. And they taste so good.
Blueberry compote: 190 g Blueberry pure from Boiron, 50 g glucose syrup, 40 g sugar, 4 g pectin NH, 30 g sugar, 2 g citric acid. Heat blueberry pure 40 g sugar and glucose slowly to ~50 degree Celsius. Mix the rest of the sugar with the pectin. Add little bey little why whisking. Bring to the boil. Add citric acid and take off the heat. Cool in fridge.
Hazelnut ganache: (Inspired from Jules cooking) 100 g whole or chopped nuts, 30 g water, 100 g sugar, 200 g cream 38% fat, 200 g white chocolate (W2 Callebaut) Roast the nuts until golden brown. Meanwhile boil the sugar until caramelized. Add the warm nuts, stir and warm the mass shortly. Cool on a silicone-sheet until cold. Blend until soft and shiny. Scrape. Add the cream while blending. Scrape. Add the chocolate, Blend until smooth. Cool in a piping bag.
Have fun.
Frog molds:
www.chocolateworld.be/winkel/moulds/frame-moulds/CW1129