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Homemade Chocolate Gelt Coins

A small pile of rich, dark brown, round chocolate gelt pieces catching the sunlight.
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Make your own delicious chocolate gelt coins at home for Hanukkah using simple molding techniques.

Ingredients

Scale
  • 12 oz good quality chocolate (milk, dark, or semi-sweet)
  • Chocolate coin molds (plastic or silicone)
  • Food-safe gold foil wrappers (optional)

Instructions

  1. Prepare your chocolate: Chop the chocolate into small, uniform pieces.
  2. Melt the chocolate: Use a double boiler or microwave in short bursts (30 seconds at a time), stirring frequently until the chocolate is smooth. Do not let water splash into the chocolate.
  3. Temper the chocolate (optional but recommended for a good snap): If you want a professional finish, temper the chocolate according to standard confectionery methods to prevent blooming. For a simpler approach, skip tempering but expect a softer coin.
  4. Fill the molds: Carefully pour or spoon the melted chocolate into the coin molds. Tap the molds gently on the counter to release any air bubbles.
  5. Scrape excess: Use an offset spatula or the back of a knife to scrape off any excess chocolate from the back of the mold, making the coins flat.
  6. Chill: Place the filled molds in the refrigerator for at least 30 minutes, or until the chocolate is completely firm.
  7. Unmold: Gently pop the chocolate coins out of the molds. If they stick, place the mold in the freezer for five minutes.
  8. Wrap: If using, carefully wrap each coin in the gold foil. This step is fun for a family project.

Notes

  • Using chocolate chips is easy, but using high-quality bars will give you a better flavor profile.
  • If you skip tempering, store the coins in a cool, dry place, away from direct heat.
  • These homemade coins make great gifts or additions to your Hanukkah celebration, perhaps alongside planning for your next holiday meal.

Nutrition

Find it online: https://carlacooking.com/chocolate-gelt-diy-chocolate-coins/