When I first heard that illustrated versions of the Harry Potter were going to be released, I had mixed feelings about the idea. On one hand, I could see how illustrations could add to the experience of reading the books, but I also couldn’t imagine illustrations that would live up to the imaginative world that J.K. Rowling had so meticulously crafted. However, after reading Harry Potter and the Sorcerer’s Stone with illustrations by Jim Kay, I was hooked, and the illustrated versions of the series have become a treasured tradition in our family. The first illustrated volume was released just as our kids were getting old enough to listen to longer chapter books and we decided to read through the series together, waiting for each illustrated version of the books before we read the next book in the series. This has created a nice rhythm of waiting for the release of the each book in the series and spaced the series out nicely for us.
Jim Kay’s illustrations more than lived up to my expectations and capture the world of Hogwarts and beyond so well. The illustrations were also wonderful for helping our youngest child follow the story in the first 2 books while he was still a little bit young for them. They really allowed our family to enjoy and understand the books together, from youngest to oldest.The illustrations in the latest illustrated volume, Harry Potter and the Goblet of Fire, are my favorite so far. Kay’s depiction of the Weasley’s home, The Burrow, is wonderfully warm and cozy, while his illustrations showing the Quidditch World Cup somehow capture the immensity of the crowded arena, the vast field of tents, and the terror of the appearance of the Dark Mark in the sky. As something of a book snob, I am delighted that our kids first visual understanding of Harry Potter’s world will come from these gorgeous illustrations integrated into the text, rather than the movies. I would highly recommend reading the illustrated Harry Potter series, especially if you have a wide age range of kids and want the whole family to enjoy these books together.
Buy the book: Harry Potter and the Goblet of Fire
It was difficult to choose a recipe to feature with the Goblet of Fire because there are just so many great sounding foods in the Harry Potter books. I already shared a recipe for Pumpkin Pasties when the first illustrated book came out, but I’ve also wanted to try my hand at Butterbeer, Cauldron Cakes, Treacle Tart, and Pumpkin Juice, just to name a few. I finally decided to try making Chocolate Frogs. There were so many different methods and flavors of chocolate frogs that I dreamed up. I couldn’t settle on just one flavor, so I’m sharing three different recipes with you here, and you can choose what flavor sounds best to you, or make all three! The green frogs are made from green tinted white chocolate (or green candy melts for an even easier method) mixed with a touch of peppermint flavor. It is maybe a bit of a stretch to call these frogs “chocolate” but they are sweet and delicious nonetheless! Next up, I made milk chocolate frogs flecked with crunchy toffee bits. These Toffee Frogs seem to be the biggest hit with kids so far, and I might agree with that assessment! For my third flavor, I made a little more sophisticated flavor with an almond butter paste encased in rich, dark chocolate. Of course, you could also use the method in any of the recipes below to make plain chocolate frogs with no added flavorings or fillings and those would be delicious too!
As an added bonus for this post, my husband designed color-your-own wizard cards that kids can print, color, and fill out. We have had so much fun designing our own wizard cards the past week, and I hope your family enjoys them as much as we have! Just click on the picture or link below and you will be directed to a link that will allow you to print out the wizard cards. Print the cards on cardstock, color in as you desire, then cut the cards out. If you wish to add a photo to your card, just cut out the white space in the frame with a craft knife and glue a photo behind the frame. Then you can fold the cards and glue the two sides together to create your own wizard card! Alternatively, kids can draw their own self-portrait in the frame instead of using a photo.
Printable Make-Your-Own Wizard Cards
Peppermint White Chocolate Frogs
Add the white chocolate, or green candy melts, to the top of a double boiler or a heat-proof bowl set over simmering water. Add the peppermint extract and stir to combine. It is important to add the extract at this point. If it's added after the chocolate has melted, the difference in temperature might cause the chocolate to seize up and turn lumpy.
Heat the white chocolate over barely simmering water until the chocolate or candy melts have melted and turned smoothing, stirring frequently. Keeping the melted candy over simmer water so that it remains liquid, use a small spatula or spoon to fill 8 frog-shaped candy molds, smoothing the top of the candy as best you can. Once all the molds are filled, hit the mold on the counter several times to cause any bubbles in the candy to disperse and help the melted candy settle into the whole mold.
Refrigerate the filled mold for at least 1 hour before unmolding the chocolate frogs. Keep refrigerated until ready to eat; these will keep for a few weeks in an airtight container in the fridge.
Ingredients
Directions
Add the white chocolate, or green candy melts, to the top of a double boiler or a heat-proof bowl set over simmering water. Add the peppermint extract and stir to combine. It is important to add the extract at this point. If it's added after the chocolate has melted, the difference in temperature might cause the chocolate to seize up and turn lumpy.
Heat the white chocolate over barely simmering water until the chocolate or candy melts have melted and turned smoothing, stirring frequently. Keeping the melted candy over simmer water so that it remains liquid, use a small spatula or spoon to fill 8 frog-shaped candy molds, smoothing the top of the candy as best you can. Once all the molds are filled, hit the mold on the counter several times to cause any bubbles in the candy to disperse and help the melted candy settle into the whole mold.
Refrigerate the filled mold for at least 1 hour before unmolding the chocolate frogs. Keep refrigerated until ready to eat; these will keep for a few weeks in an airtight container in the fridge.
Milk Chocolate Toffee Frogs
Add the chopped milk chocolate to the top of a double boiler, or a heat-proof bowl set over a pan of simmering water. Heat the chocolate, stirring frequently, until it melts and becomes liquid. Add the toffee bits and stir through the melted chocolate, just until combined.
Keeping the chocolate over barely simmering water to keep it fluid, spoon the melted chocolate into 8 frog molds, trying to get the chocolate into every small detail of the mold. After all the molds are filled, hit the mold on the counter several times to disperse any bubbles in the melted chocolate and help the chocolate to settle into the mold completely.
Refrigerate the filled molds for at least 1 hour before unmolding the frogs. Keep refrigerated until ready to eat. These keep in an airtight container in the fridge for a few weeks.
Ingredients
Directions
Add the chopped milk chocolate to the top of a double boiler, or a heat-proof bowl set over a pan of simmering water. Heat the chocolate, stirring frequently, until it melts and becomes liquid. Add the toffee bits and stir through the melted chocolate, just until combined.
Keeping the chocolate over barely simmering water to keep it fluid, spoon the melted chocolate into 8 frog molds, trying to get the chocolate into every small detail of the mold. After all the molds are filled, hit the mold on the counter several times to disperse any bubbles in the melted chocolate and help the chocolate to settle into the mold completely.
Refrigerate the filled molds for at least 1 hour before unmolding the frogs. Keep refrigerated until ready to eat. These keep in an airtight container in the fridge for a few weeks.
Almond Butter Filled Dark Chocolate Frogs
Categorydessert, vegetarian
In a small bowl, stir together the almond butter, honey, powdered sugar, and vanilla extract to form a smooth paste. Set almond butter paste aside.
In the top of a double boiler, or a heat-proof bowl over simmering water, melt the dark chocolate, stirring frequently until the chocolate is fluid and smooth. Remove the dark chocolate from the heat and use a small spatula or spoon to fill each frog mold about 1/2 full of chocolate. Refrigerate the half-filled frog molds for 30 minutes to an hour.
Once the chocolate in the half-filled molds has hardened, remove molds from the fridge. Using about 1/2 teaspoon of almond butter paste at a time, form a small sausage, shaped roll and place this in the center of one of the half-filled molds on top of the chocolate. Press the almond butter lightly into the mold making sure there is enough room on top of the almond paste to fit more chocolate. Repeat for each mold.
Using the rest of the melted dark chocolate (you can reheat the chocolate over simmer water if it has hardened a little), cover the almond butter paste in each mold until the mold is filled with chocolate to the top. Refrigerate the filled molds for at least 1 hour, or until completely hardened. Carefully unmold each chocolate frog and keep refrigerated until ready to eat. These will keep in an air-tight container in the refrigerator for a few weeks.
Ingredients
Directions
In a small bowl, stir together the almond butter, honey, powdered sugar, and vanilla extract to form a smooth paste. Set almond butter paste aside.
In the top of a double boiler, or a heat-proof bowl over simmering water, melt the dark chocolate, stirring frequently until the chocolate is fluid and smooth. Remove the dark chocolate from the heat and use a small spatula or spoon to fill each frog mold about 1/2 full of chocolate. Refrigerate the half-filled frog molds for 30 minutes to an hour.
Once the chocolate in the half-filled molds has hardened, remove molds from the fridge. Using about 1/2 teaspoon of almond butter paste at a time, form a small sausage, shaped roll and place this in the center of one of the half-filled molds on top of the chocolate. Press the almond butter lightly into the mold making sure there is enough room on top of the almond paste to fit more chocolate. Repeat for each mold.
Using the rest of the melted dark chocolate (you can reheat the chocolate over simmer water if it has hardened a little), cover the almond butter paste in each mold until the mold is filled with chocolate to the top. Refrigerate the filled molds for at least 1 hour, or until completely hardened. Carefully unmold each chocolate frog and keep refrigerated until ready to eat. These will keep in an air-tight container in the refrigerator for a few weeks.
