How to Make Homemade Chocolate Gelt For Chanukah
Created and Photographed by Rachel Kor
These Homemade Chocolate Gelt coins are a favorite of mine. They are seriously everything I want in a recipe when entertaining. I can’t wait for you guys to try them out for yourselves!
They might look fancy, but these coins are so incredibly easy and quick to make. Seriously, they took a total of about 20 minutes to make.
Speaking of their look, how beautiful are they? As you can see, I used a number of toppings (you might say I had a little too much fun), and each really contributed to the overall look. I went into the grocery store with a few toppings in mind, and walked out with way more. It was so much fun thinking of all the possibilities, and as you will see, the combinations are endless and are all about pure inspiration and creativity–my favorite part.
They certainly don’t have to be expensive, though, and you can stick to just a couple of toppings if you like. You can also use anything you already have in your pantry and just buy the chocolate (10 OZ of melting chocolate makes about 40 coins!).
You can play around with the colors, flavors, and textures. My personal favorite is the orange rind with caramelized cashews and sea salt.
You can be as creative as you like with the design…
I added sprinkles to some, for some extra detail and charm. Or you can go the healthy route, which really is possible if you use good quality dark chocolate and top it with fruit or nuts.
I used Trader Joe’s “Super Seed & Ancient Grain Blend.” It has sprouted buckwheat, sprouted millet, chia seed, golden flax seeds, red quinoa, shelled hemp seed, and amaranth. Besides the boost of nutrients, it also gives a subtle crunch to each bite. I loved it!
One of the best parts is that they can be made gluten-free, nut-free, vegan, dairy, pareve–you name it! Being able to share them with ALL your friends and family is always a major plus.
The one rule I have for you when making these is to use really great quality chocolate. The better the chocolate, the more delicious your gelt will be.
Adults and kids will love receiving these as a gift or making them with you, say for a Chanukah party activity. So go chocolate gelt CRAZY this Chanukah, and give these a try!
Some more topping ideas:
-Roasted Gefen Chestnuts
-Gefen coconut flakes
-Sprinkle of ground cinnamon
-Edible rose petals
HOMEMADE CHOCOLATE GELT HOW-TO:
- 10 oz dark, white or semi-sweet melting chocolate (I used Ghirardelli melting wafers)
- Toppings of your choice, I used:
- Orange rind
- Dried cranberries
- Golden raisins
- Dried apricots, cut into pieces
- Dried papaya, cut into pieces
- Crystalized pineapple, cut into pieces
- Dried mango, cut into pieces
- Dried blueberries
- Kumquats, sliced
- Pistachio nuts, peeled and chopped
- Almonds, chopped
- Raw cashews, chopped
- Caramelized cashews, chopped
- Roasted Chestnuts (I use Gefen)
- Sliced almonds
- Sesame seeds
- Sea salt
1. Line a baking sheet with parchment paper. Set aside.
2. Place your toppings of choice into small bowls for easy access. Set aside.
3. Over a double boiler, stir the chocolate until melted. Once the chocolate has melted, carefully drop tablespoons of the chocolate onto the prepared baking sheet, 2 inches apart, forming circles.
4. Make only a few at a time, and then decorate. This will ensure that the chocolate doesn't harden before you are ready to decorate them.
5. Allow the chocolates to harden completely at room temperature before attempting to remove them from the parchment paper, about 30 min.
Certain toppings keep longer than others. For example, the kumquats will last for a few days, while the nuts will last for much longer. I find that most of them can be stored in an airtight container, at room temperature or in the refrigerator, for 1 week.
When making them, place each chocolate about 2 inches apart from each other. This way, the toppings from one won't get on the ones next to it.