Homemade Chocolate Gelt

Rachel Kor Recipe By
 
  • Cooking and Prep: 40 m
  • Serves: 8
  • No Allergens

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 (18)

Chocolate Gelt

Toppings Of Your Choice

Start Cooking

Prepare the Chocolate Gelt

  1. Line a baking sheet with Gefen Easy Baking 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.

Note:

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.

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