Snow White’s poisoned apple

Snow White’s poisoned apple

Eva 1 noviembre, 2022
Este post también está disponible en Spanish

I love Halloween. All of you who have been accompanying me for several years in my gastronomic madness know that it is a time of the year that fascinates me. Along with Christmas, my two favorite times of the year. I like to dress up and I love to prepare recipes that are out of the ordinary or usual, like the recipe I’m going to leave you with this year. Snow White’s Poisoned Apple.

I know that this kind of recipes you have to be eager to prepare them or be crazy and passionate about crafts and gastronomy. But they are also recipes that allow us to enjoy a step beyond what a more traditional recipe does. And we all like to dream, escape and enjoy.

This year’s recipe and costume were candidates for last year. Only, finally, between the two ideas I had in mind, I decided to go with Dorothy’s House from The Wizard of Oz. But this year… Yes, I’m leaving you with the poisoned apple and my Evil Queen costume. I always come up with lots of ideas for more creative or unusual recipes to make, but I have to choose one for each year. This is often one of the hardest steps for me because I would love to be able to make them all in a row. In fact, from time to time, I leave you a less conventional recipe of this type.

A few years ago, I left you a recipe for Snow White’s apple, but this year’s recipe has many details that improve the final result. Starting with the filling or interior of the apple; whipped apple ganache with a core of gelled apple candied. At first, it sounds horribly complicated, but believe me it is much more difficult to say what it is, than to make it.

The outside shares the same elaboration process as the previous one, unlike the “poison”. This one will be made with white chocolate and metallic green paint. I wanted to make it so much… This is another one of those recipes that I have enjoyed from start to finish. Although I’m not going to lie to you, it has given me a headache or two.

Snow White's poisoned apple
Snow White and the Seven Dwarfs.

This animated film was the first feature film produced by Walt Disney and, in addition, it was the first film included among the Walt Disney Classics.

The feature film premiered on December 21, 1937 at the Carthay Circle Theatre in Hollywood. The film is an adaptation of the eponymous fairy tale published by the Brothers Grimm in 1812, a story rooted in European traditions.

Contrary to popular belief, it is not the first animated feature film in the history of cinema. Rather, it was the Argentine Quirino Cristiani who created the first animated film, The Apostle (1917).

Snow White was a film that had a great impact on the public, both in the United States and internationally. It is considered by many to be a masterpiece. The film marked a new era in the world of animation thanks to the technical and artistic innovations developed for this film.

In 1989, the film was deemed “culturally, historically and aesthetically significant” by the Library of Congress and selected for preservation in the National Film Registry. It is part of AFI’s Top 10 list, leading the animation category.

Influence for the characters.

The character of Snow White is inspired by two historical princesses: Baroness Maria Sophia von Erthal (born in 1725) and Countess Margaretha von Waldeck (born in 1533).

Thanks to the research of historian Karlheinz Bartels in 1986, the young woman’s father, Philipp Christoph von Erthal, was between 1719 and 1748 Constable of the Electorate of Mainz in Lohr. Because of his diplomatic skills, he traveled frequently as an envoy on special missions. The family residence was Lohr Castle. After the death of Maria Sophia’s mother, her father married Claudia Elizabeth Maria von Venningen, Countess of Reichenstein, on May 15, 1743. The fact that Philipp Christoph von Erthal was hardly ever in Lohr would explain the king’s passive role in the tale, research has concluded.

Karlheinz Bartels’ main argument for linking Maria Sophia to Snow White is the castle mirror. The impressive and rich 1.60-meter-high mirror can still be admired in the Spessart Museum in Lohr Castle, which was a gift from Philipp Christoph to his second wife. It is also said that Maria was a noble young woman full of virtue, a charitable and kind angel who never ceased to show her infinite kindness.

The mirror comes from the mirror manufacturer of the Electorate of Mainz, Kurmainzische Spiegelmanufaktur, founded in 1698, acquired great fame and prestige throughout Europe, thanks to its delicate and refined craftsmanship, as well as for its raw materials, sodium carbonate, known as soda ash or soda, imported from Alicante, Spain.

The mirror was a gift from Maria Sophia’s father to his second wife, whose frame contained an aphorism that read Amour Propre. For this and for the incredible transparency of its surface, something unusual at the time, it was said to be a “talking mirror“, since it always told the truth.

The Forest and the apple.

The virgin forest in which Snow White was exposed was the Spessart (mountain range between Bavaria and Hesse). Today, Lohr is called the Spessart Gate. Snow White’s escape route “over the seven mountains” was the Höhenweg, mentioned as early as the 14th century – the so-called “Wieser Straße“. From Lohr, the mining village of Bieber could be reached, whose workers were small in stature or, more likely, children who extracted the metal from the narrowest tunnels. These children, spoiled by the workload and malnourished, are the ones related to the seven dwarfs.

Regarding the poisoned apple, Bartels’ research has found, citing competent literature in which the poison is described, that half of an apple can be dipped in belladonna juice, a fruit also found in the Spessart. Its berries contain Atropa belladonna used, even to this day, in medicine. Its narcotic effect can produce a death-like rigidity.

The transparent glass sarcophagus and the iron slippers refer to the glass manufacture of Lohr and the malleable iron ores of the Spessart.

Snow White's poisoned apple
Evil Queen.

The Evil Queen, also known as Wicked Queen, is the main antagonist of the Snow White and the Seven Dwarfs feature film, besides being the first Disney villain. The Queen wanted to be the most beautiful of all, this makes her insanely jealous of Snow White, the only one whose beauty surpassed her.

This led her to take a potion to transform herself into an old woman, after trying to murder her, in order to tempt Snow White to eat a poisoned apple. The first designs to create this character showed a not very slender character, but her appearance eventually evolved into a much more sinister and majestic beauty.

In some publicity materials and early comics she was given the name Queen Grimhilde, but the Walt Disney Company rarely acknowledges this. In the Twisted Tale books she was given the name Queen Ingrid and is sometimes referred to as the Evil Queen.

The Evil Queen is generally regarded as one of the most iconic and menacing villains in film history. She was once voted the tenth greatest movie villain of all time by the American Film Institute.

Evil Queen costume.

The Queen’s costume is rumored to be based on the one worn by Helen Gahagan in the film She, 1935, although animator Art Babbitt and other Disney artists have denied this. At a meeting on October 30, 1934, Disney suggested that Art Deco illustrator Vladislav Theodor Benda’s papier-mâché masks be used as inspiration for the Queen’s face.

The Queen’s costume and overall silhouette may have been inspired by a column statue from Naumburg Cathedral. Although there are also facial similarities to George de Feure’s La Femme au chapeau noir (1898-1900).

Transformation to witch.

The appearance of the witch is similar to the witches in European fairy tale illustrations, particularly Arthur Rackham’s illustration for Hansel and Gretel. Notably, the Witch is the only character who sometimes looks directly into the camera and appears to be addressing the audience. This is likely because Ferguson’s approach was inspired by vaudeville performers.

For the Witch, live-action footage was shot of actors Don Brodie and Moroni Olsen acting as cross-dressers. As a result, the Witch possesses certain masculine qualities that are said to make her appear more aggressive and dangerous.

In story meetings about the transformation sequence and the sequence in the cauldron, Walt Disney referenced Dr. Rotwang’s laboratory in Fritz Lang’s Metropolis and the scene in Macbeth in which the three witches prepare their potion. Another influence is Dr. Jekyll and Mr. Hyde.

The sequence in which the witch pulls a boat out of the catacombs beneath the castle suggests the influence of an illustration of Charon by Gustave Dore for Dante’s Inferno.

Her powers.

According to the 1938 promotional brochure, the Evil Queen had sold her body and soul to the evil spirits of the Hartz Mountains to become a witch with arcane knowledge and the ability to cast magic of a malevolent nature. Some of her powers were:

  • Catoptromancy: Through her Magic Mirror, she had the ability to always get an accurate view of a question or situation, as well as to divine the exact location of people or objects far away from her.
  • Potion Brewing: She could create potions or drinks with magical effects.
  • Poison Generation: She elaborated a poison that sent its victims to “The Sleeping Death”, whose only known antidote was “Love’s First Kiss”.
  • Wind Generation
  • Lightning Summoning

Recipe Snow White's poisoned apple


  • 200 g dark chocolate 80%
  • 160 g white chocolate


Cedric Grolet's recipe

  • 100 g apple, blended or finely mashed, a fine puree
  • 3 g gelatine sheet, powdered gelatine may be used
  • 55 g white chocolate, melted
  • 150 g heavy cream, very cold


  • 40 g apple candied with cinnamon (recipe below)
  • 150 g apple juice
  • 7 g sugar
  • 10 g lemon juice
  • 2.5 g agar agar


  • 1 Fuji apple, about 200 g, peeled and cored
  • 25 g sugar
  • a squeeze of lemon
  • cinnamon to taste


  • moldable chocolate (recipe in this post)
  • ruby powder (ruby coloring powder)
  • green powder coloring
  • metallic green paint
  • white powder coloring


  • apple mold
  • bowls
  • spatula
  • digital cooking thermometer
  • saucepan
  • wide stainless steel frying pan with bottom
  • hand blender
  • knife + cutting board
  • whisk
  • brushes of various sizes
  • kitchen bottle, recommended
  • nitrile gloves


To make the chocolate apple we will need a thermoformed mold in the shape of an apple or silicone molds with this shape. Mine is 7 x 3.5 cm each half.

Melt and temper the chocolate.
  1. Put chocolate in a heat-resistant bowl.
  2. Place in a bain-marie over a saucepan with water at medium-low heat. The water should not touch the bowl or come to the boil.
  3. Let the chocolate melt completely, stirring from time to time.
  4. Once it is melted, remove from the heat and proceed to temper the chocolate.
  5. Unless we have a chocolate tempering marble, we will have to do it in a simpler and more accessible way for us. Transfer the melted chocolate to a large bowl, being careful not to let water drip from the base of the bowl into the new container, and with the help of a silicone tongue or spatula, begin to spread it over the entire surface. Spread and collect, in this way we will reduce its temperature.
  6. We will have to reach a temperature of 86º-87ºF/30º-31ºC for a correct tempering of this type of chocolate.
Cover the apple mold with the chocolate.
  1. Once we have reached this temperature, pour the chocolate over the apple-shaped mold. The chocolate will reach the edge, if it doesn't, tilt it to allow it to cover well.
  2. Let stand for 2 minutes.
  3. Turn the mold over a large bowl to collect the excess chocolate. Clean the edges of the mold with a spatula and place in the refrigerator for 2 hours or until the next day.
Cook the apple for the apple gelatin.
  1. Peel, core and chop the apple.
  2. Add to a large frying pan with the sugar, lemon juice and cinnamon.
  3. Place over medium heat and cook, stirring occasionally, for 10-12 minutes. The apple should be soft on the outside, but slightly crispy on the inside.
  4. Remove from heat.
Prepare apple ganache.
  1. Hydrate the gelatin in very cold water for 20 minutes.
  2. Slightly heat the apple puree.
  3. Incorporate the drained gelatin into the puree and mix until completely integrated.
  4. Add the apple puree and the melted white chocolate to the blender.
  5. With the help of a hand blender, carefully emulsify. It will take about 2 minutes.
  6. Begin to integrate the cream, cold, little by little at the same time that we blend. You will obtain a perfectly emulsified mixture.
  7. Transfer the ganache to a clean bowl, cover with film or a lid and refrigerate for at least 6 hours. It can be refrigerated until the next day, if desired.
Prepare apple gelatin.
  1. In a saucepan we incorporate the apple juice together with the sugar, agar agar and the lemon juice.
  2. Place over medium heat and let it reach 194ºF/90ºC. Stir from time to time.
  3. Pour the mixture into a bowl and refrigerate for 15 minutes.
  4. Remove from the refrigerator, the agar agar gels at 140ºF/60ºC.
  5. Chop the gelatine and incorporate in the glass of the mixer. Blend for 1 minute without moving the mixer, in this way we avoid incorporating air.
  6. Add the cooked and chopped apple to the agar agar mixture and mix.
  7. Spread in a half-sphere silicone mold, smooth the surface, cover with film and freeze until the next day.
Whip apple ganache.
  1. Pour the apple ganache into a stand mixer and whip with the whisk on medium high speed.
  2. We will do this until we obtain a ganache that forms soft peaks.
Assemble the apple.
  1. IMPORTANT NOTE: To handle the chocolate apple, we must wear nitrile gloves during the whole process. This way we avoid leaving fingerprints when transmitting heat with our hands.
  2. Before proceeding to fill the apple halves, I advise you to unmold them and place them back in the mold. In my case, it is enough to press lightly on the upper hollow of each half.
  3. Fill the apples with the apple ganache. Insert a half sphere of the apple jelly in the center of each apple half. Press gently.
  4. Run a spatula over the surface of the apple to smooth the filling. Cover with plastic wrap and store in the freezer for 8-12 hours.
Model the stem with moldable chocolate.
  1. To model the stem we can choose the shape we want. In my case it has a Tim Burton look, I love his aesthetics.
  2. In the video you can see how I form the stem of the apple. If you wish, you can texturize the stem by creating veins on the surface.
  3. Once done, let it dry at room temperature until the next day.
Join the apple and paint.
  1. Unmold the apple halves. To join them, we will have to heat the smooth surface of one of the halves for 2-3 seconds. Heat the base of a saucepan, carefully slide one half of the apple and then place it on the other half to join them together. If the joint mark remains, you can temper some chocolate, paint the joint and let it harden.
  2. Then, to smooth the surface and remove the roughness, you can use a sharp knife or fine sandpaper.
    It is very important to make sure that the apple is always cold. Keep it in the freezer as many times as necessary during the process.
  3. With the help of a soft-haired pastry brush, paint the surface of the apple with ruby-colored metallic powder coloring.
  4. Once painted, store in the freezer.
  5. NOTE: Whenever you have to store the apple in the freezer, I recommend placing it in a container or tupperware to ensure that it will not move, break or bump into anything in the freezer.
Prepare  white chocolate to create the apple "poison".
  1. In a heat resistant bowl place the chocolate.
  2. Put in a bain-marie over a saucepan with water at medium-low heat. The water should not touch the bowl or come to the boil.
  3. Let the chocolate melt completely, stirring from time to time.
  4. Once it is melted, remove from the heat and proceed to temper the chocolate.
  5. Unless we have a chocolate tempering marble, we will have to do it in a simpler and more accessible way for us. Transfer the melted chocolate to a large bowl, being careful not to let water drip from the base of the bowl into the new container, and with the help of a silicone tongue or spatula, begin to spread it over the entire surface. Spread and collect, in this way we will reduce its temperature.
  6. We will have to reach a temperature of 77º-78ºF/25º-26ºC.
  7. Put the chocolate in a bottle to be able to handle it better.
  8. Take the apple out of the freezer and pipe the white chocolate on it.
  9. First create the eyes and nose and then the top decoration. Ideally, do it all at once and make sure there is no more than one layer of white chocolate. If we accumulate layers, the effect we will get will be that of a candle with a lot of wax...
  10. Take the opportunity to fix the stem at the top.
  11. Store in the refrigerator for 3-4 hours.
Paint the poison of the apple.
  1. To paint the apple we need soft brushes.
  2. We will give a first layer of green powder coloring, so that the surface is not slippery for painting due to the high fat content of the chocolate.
  3. Then, if the chocolate maintains a good temperature, paint with the metallic paint.
    We will give a first coat with the green metallic paint....
  4. And then, to create the shines and reliefs, we will paint with the green metallic paint....
    Refrigerate for 1 hour.
  5. Finally, create shading effects with green powder coloring. In this way, we will be able to create depth. To give sparkles, we will use white powder colorant.
  6. And... After all this work, enjoy it!
    Snow White's poisoned apple


  • It is very important to temper the chocolate, not only to obtain a shiny finish (although we will paint the apple), but also to unmold the chocolate without problems.
  • Respect all the steps and temperatures of the whole process to achieve a good result.
  • To make modelling chocolate you can use 70-80% chocolate.
  • Respect the resting time of the moldable chocolate to be able to work with it. If it is too cold, you can heat it with your hands or with a slight heat in the microwave (1 or 2 seconds).
  • Remember to cover all the scraps of chocolate paste that come out. When they are in contact with air for a long time, they begin to dry out.
  • When emulsifying the ganache, we must do it carefully and avoid raising and lowering the mixer.
  • To paint the chocolate, we must use brushes suitable for edible use and that have soft hair. If it is too hard or stiff, it will leave marks in the chocolate.
  • To paint the chocolate, we must first apply a layer of powder coloring and then paint with the metallic liquid coloring. In this way we make the surface suitable for painting.
  • I advise you to keep the apple frozen at all times until we have assembled the poison on the surface with the white chocolate.
  • Use nitrile gloves at all times to handle the chocolate.
    Snow White's poisoned apple

With this Snow White's poisoned apple, I wish you a very happy Halloween night! I hope you have a great time. In case you don't celebrate this holiday, enjoy All Saints' Day, I hope you prepare lots of homemade pastries and share them with the people you love the most.

Lots of love,

Sources: Wikipedia,  Disney Fandom

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