Hanukkah Chocolate Gelt Recipe for Molded Coins
Simple moulded chocolate coins with optional white-chocolate decoration.
These chocolate gelt coins are made by spooning melted chocolate into small round moulds and decorating them with contrasting chocolate. Use dry moulds and melt the chocolate gently so it stays smooth. Chill until fully set, then unmould and store cool. The source’s foil-shaping idea is replaced with a mould-based method for easier, cleaner portions. Set clean, completely dry coin-shaped silicone moulds on a level tray. Melt dark chocolate in short microwave bursts, stirring often, or over a gentle bain-marie. Do not let water contact it. Spoon chocolate into moulds and tap tray gently to level and release air bubbles. Melt white chocolate separately and drizzle or pipe a simple design over each coin. Refrigerate 30 to 45 minutes until completely firm.
Recipe card
Hanukkah Chocolate Gelt Recipe for Molded Coins
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare moulds
Set clean, completely dry coin-shaped silicone moulds on a level tray.
Melt chocolate
Melt dark chocolate in short microwave bursts, stirring often, or over a gentle bain-marie. Do not let water contact it.
Fill coins
Spoon chocolate into moulds and tap tray gently to level and release air bubbles.
Decorate
Melt white chocolate separately and drizzle or pipe a simple design over each coin.
Chill
Refrigerate 30 to 45 minutes until completely firm.
Unmould
Release coins gently and keep them cool until serving.
How to tell when it is ready
Release coins gently and keep them cool until serving.
Tips
- Set clean, completely dry coin-shaped silicone moulds on a level tray.
- Melt dark chocolate in short microwave bursts, stirring often, or over a gentle bain-marie.
- Spoon chocolate into moulds and tap tray gently to level and release air bubbles.
- Melt white chocolate separately and drizzle or pipe a simple design over each coin.
Troubleshooting
- If chocolate thickens, warm it gently and stir.
- If coins stick, chill longer before unmoulding.
Substitutions
- Use dairy-free dark chocolate.
- Decorate with coloured cocoa butter rather than white chocolate.
Variations
- Sprinkle with chopped pistachios before setting.
- Use dark and milk chocolate layers.
Serving suggestions
- Arrange in a gift pouch.
- Serve with tea.
- Add to a dessert board.
- Use as a festive cake decoration.
Make ahead
Prepare components ahead and store safely. Store airtight in a cool place for up to 2 weeks; refrigerate in warm weather.
Storage
Store airtight in a cool place for up to 2 weeks; refrigerate in warm weather.
Food safety
Keep chocolate away from moisture and disclose milk or other allergens from the chocolate used.
Frequently asked questions
Can I make coins without a mould?
Spread chocolate on parchment, chill until partly set, then cut rounds with a small cutter.
How should I store hanukkah chocolate gelt coins?
Store airtight in a cool place for up to 2 weeks; refrigerate in warm weather.
Arrange in a gift pouch. Store airtight in a cool place for up to 2 weeks; refrigerate in warm weather.
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