1. Start by preparing the chocolate. Break the chocolate into small pieces, put them in a heatproof bowl.

2. Perform a double boil method by placing the bowl of chocolate over a pot of barely simmering water (ensuring the bowl doesn't touch the water). Let the chocolate melt.

3. While the chocolate is melting, gently warm the honey and heavy cream together in a separate pot. As soon as it reaches a simmer, remove from heat.

4. When the chocolate is fully melted, gradually add slices of the butter, constantly whisking until it's fully incorporated.

5. Slowly pour the warm honey and cream mix into the chocolate and butter mixture, constantly whisking to create a smooth ganache.

6. Let the ganache cool at room temperature for a few minutes.

7. Carefully spoon or pipe the ganache into the frog shaped mold.

8. Once all molds are filled, gently tap the tray on the counter to remove any air bubbles inside.

9. Transfer the filled molds to the fridge and allow them to set for at least 2-3 hours, ideally overnight.

10. Once the chocolate frogs are solid, gently remove from the mold, they are ready to be served!