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Recipe by Rachel Kor

Homemade Chocolate Gelt

Homemade Chocolate Gelt add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

These Homemade Chocolate Gelt coins are a favorite of mine. They are everything I want in a recipe when entertaining. They are super easy, quick, beautiful, delicious, and require no baking. And feel free to make these with your guests too–they are SO much fun to create!

Ingredients

Chocolate Gelt

  • 10 ounces dark, white or semi-sweet chocolate (I used Ghirardelli melting wafers)

Toppings Of Your Choice

  • orange rind

  • Gefen 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

  • sliced almonds

  • sesame seeds

  • Tuscanini Sea Salt

  • sprinkles

Directions

Prepare the Chocolate Gelt

1.

Line a baking sheet with Gefen Parchment Paper. Set aside. Place your toppings of choice into small bowls for easy access. Set aside.

2.

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, two inches apart, forming circles.

3.

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.

4.

Allow the chocolates to harden completely at room temperature before attempting to remove them from the parchment paper, about 30 minutes.

Notes:

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 one week.   When making them, place each chocolate about two inches apart from each other. This way, the toppings from one won’t get on the ones next to it.
Homemade Chocolate Gelt

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