They’re not REAL frogs….
Melt your chocolate in a double boiler. It needs to be real, pure chocolate. We like Ghirardelli 60% bittersweet chips. They’re readily available, not too expensive, and have excellent texture. You’ll want just enough to coat your frogs. Too much chocolate with a finite amount of crunchy bits will leave a poor crunch density.
Add the Pop Rocks and stir them into the chocolate. Use lots of Pop Rocks; As many as you dare. They’ll crackle a bit when you stir them in, but don’t worry, there will still be plenty of crunch.
Coat your frogs and place them on parchment paper on a cookie sheet. A chocolate fork works great for this, but regular forks work, too.
Chill in the refrigerator until they solidify, preferably in a sealed container to prevent condensation issues.
Do It And How 