Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. —Taste of Home Test Kitchen
3 (3-1/2 ounces each) dark chocolate candy bars, melted
1/4 cup sliced almonds, finely chopped
Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang pan on counter. Sprinkle chocolate with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
What is gelt?
Gelt are coin-shaped chocolates traditionally given to children during Hanukkah. They're also used as "chips" in a game of dreidel. Gelt aren't always homemade, but they're an easy Hanukkah recipe to tackle yourself—if you aren't too busy making these other Jewish desserts!
How do I decorate homemade gelt?
Top your chocolate gelt with crushed peppermint candy, candied ginger, almond slices or sprinkles. Once the gelt are set, wrap them in gold foil, being sure to pull the foil tightly all the way around the chocolate. To make imprints in your wrappers, set the chocolate in molds that feature a Hanukkah symbol, such as a menorah.
What is the best chocolate to use in a gelt recipe?
This is one of the most straightforward homemade candies there is, and you can use just about any chocolate. Melting chocolate has the highest amount of cocoa butter and the least sugar of all, while milk chocolate is on the opposite end of the cocoa spectrum. High-quality chocolate bars with 60-70% solids could be ideal here, and semi-sweet morsels would work great, too.