In a bowl of a stand mixer, combine the cold water and powered gelatin and let it bloom for 5 minutes. Meanwhile, lightly grease your frog mold with oil. Wipe off any excess and set aside.

In the same bowl, add the cocoa powder, coconut oil, sugar, syrup, and vanilla extract. Stir to combine and mix until smooth.

On slow speed, whisk the boiling water into the mixture and mix until complete smooth.

Pour the chocolate mixture into the mold. Refrigerate until solid, about 3 hours. To unmold the frogs, use your fingers to press on the edges of each frog to release it from the edges. It should then pop right out.

Place the frogs on a plate and refrigerate until needed. You can leave the frogs as is or you can coat it with chocolate.

To make the chocolate coating, melt the chocolate and cocoa butter in a double boiler over hot water. Once smooth quickly dip the the chocolate frogs, one at a time, into the chocolate. Tap off the excess with a fork or an enrobing fork. Place it onto a sheet of parchment and refrigerate until hard.