|
White Chocolate-Matcha Frogs
|
|
Step 1
|
| Divide white chocolate into two piles: 4.67 ounces and 2.33 ounces, respectively. Finely chop the chocolate. Add 4.67 ounces to a double boiler or a bowl set over a small saucepan of simmering water (not boiling). Make sure the water is not touching the bowl or pan of your double boiler as this can cause the chocolate to overheat and burn. Use a candy thermometer or instant digital thermometer to monitor the chocolate's temperature. Make sure the thermometer is not touching the bottom of the pan. Stir the chocolate with a scraping spatula until the chocolate has melted and reached 105°F. Remove from the heat. |
|
Step 2
|
| Slowly add the remaining chocolate to the melted chocolate, stirring with a scraper spatula until fully melted. Keep stirring the chocolate until it cools down to 82°F. |
|
Step 3
|
| Once it reaches 82°F, put it back over the simmering water and reheat until it reaches 87°F. Immediately remove the bowl from the heat and stir in the matcha powder, until evenly distributed. |
|
Step 4
|
| Pour the white chocolate-matcha mixture into the frog molds. Use an offset spatula or pastry scraper to remove access chocolate. Gently tap the chocolate mold on the counter to remove any air bubbles. |
|
Step 5
|
| Place the chocolate mold in the freezer for 5 minutes to set the candy. |
|
Step 6
|
| Unmold the chocolate frogs. |
|
Gum Paste Crowns
|
|
Step 7
|
| In a small bowl, combine gum paste mix and water. Stir until thoroughly mixed. Dust your hands and sprinkle work surface with powdered sugar. Turn out gum paste mixture onto work surface and knead like bread dough until well mixed. Transfer gum paste mixture to a Ziplock bag, seal it, and let it rest for 15 minutes. |
|
Step 8
|
| Remove gum paste mixture from bag and begin kneading the mixture on a work surface sprinkled with powdered sugar. Gradually add 4 teaspoons of powdered sugar to the gum paste dough. |
|
Step 9
|
| Tint gum paste with a small amount of orange icing color and knead until evenly blended. |
|
Step 10
|
| Cover a work surface with vegetable shortening. Roll out gum paste until you have a very thin layer, about 1/16th of an inch. |
|
Step 11
|
| Using a sharp knife, cut out the crown designs. Start by making two 1-inch vertical cuts parallel to each other, about 1.5-2 inches apart. Then from the left top, make zig-zag cuts across to the other side, only cutting half way down. Then make a horizontal cut across the base of the two vertical cuts. Repeat this process 5 more times. |
|
Step 12
|
| Put a little gold luster dust into a small bowl and add a few drops of vodka or clear alcohol to the bowl. You want to add just enough to create a paste that can be painted onto the gum paste crowns. Paint both sides of the crown with this paste. |
|
Step 13
|
| Gently bend the base of the crown into a circle and seal the two sides together by pinching the gum paste with your fingers. Place white pearl sprinkles between the ridges of the crown, if using. Repeat this process with the remaining crowns. |
|
Step 14
|
| Place crowns on the chocolate frogs. Serve or store them in an airtight container in a cool, dry place. |
Print recipe