📝 About This Recipe
Elevate the Hanukkah tradition with these luxurious, handcrafted chocolate coins that far surpass the foil-wrapped store-bought variety. Made with premium dark chocolate and a hint of aromatic vanilla, these discs are finished with a touch of flaky sea salt and shimmering edible gold dust for a truly festive glow. They offer the perfect balance of sophisticated bitterness and sweet celebration, making them an unforgettable gift or a stunning addition to your holiday table.
🥗 Ingredients
The Chocolate Base
- 12 ounces High-quality dark chocolate (60-70% cacao) (finely chopped; use couverture chocolate for best results)
- 1 tablespoon Cocoa butter (grated; helps with snap and shine)
- 1/2 teaspoon Pure vanilla bean paste (provides those beautiful black flecks and deep aroma)
- 1/4 teaspoon Espresso powder (optional, to intensify the chocolate flavor)
The Finishes
- 1 teaspoon Maldon flaky sea salt (for a sophisticated savory contrast)
- 1 vial Edible gold luster dust (food-grade only)
- 1 teaspoon Freeze-dried raspberry powder (optional, for a pop of color and tartness)
- 2 teaspoons Toasted sesame seeds (optional, for a nutty crunch)
👨🍳 Instructions
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1
Prepare your workspace by lining two large baking sheets with parchment paper or silicone baking mats. Ensure all equipment is bone-dry, as even a drop of water can cause the chocolate to seize.
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2
Place 8 ounces of the chopped dark chocolate and the cocoa butter in a heat-proof glass bowl. Set the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
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3
Stir the chocolate constantly with a rubber spatula until it reaches a temperature of 115°F (46°C). Do not exceed 120°F.
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4
Remove the bowl from the heat and wipe the bottom of the bowl to remove any condensation. Immediately stir in the remaining 4 ounces of chopped chocolate (this is called 'seeding').
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5
Stir continuously until the chocolate is completely smooth and the temperature drops to 88-90°F (31-32°C). This tempering process ensures a glossy finish and a crisp snap.
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6
Stir in the vanilla bean paste and espresso powder until fully incorporated into the tempered chocolate.
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7
Transfer the chocolate to a piping bag fitted with a small round tip, or simply use a teaspoon. Pipe or drop circles roughly 1.5 inches in diameter onto the prepared parchment paper.
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8
Gently tap the baking sheet on the counter to flatten the discs and remove any air bubbles. Let them sit for 2-3 minutes until they just begin to set but are still tacky.
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9
If using a wax seal stamp or a decorative coin stamp, lightly dust the stamp with gold luster dust. Press the stamp firmly into the center of each chocolate disc.
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10
While the chocolate is still slightly wet around the edges, sprinkle a tiny pinch of sea salt or sesame seeds onto each coin.
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11
Allow the coins to set completely at room temperature in a cool, dry place for at least 2 hours. Do not refrigerate, as this can cause bloom (white streaks).
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12
Once fully hardened, use a soft, clean food-only paintbrush to apply extra gold luster dust to the raised stamped designs for a brilliant metallic finish.
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13
Carefully peel the gelt off the parchment paper. They should release easily with a shiny bottom.
💡 Chef's Tips
Always use a thermometer; tempering is a science and the temperature must be precise for that professional snap. If your chocolate hardens too quickly while piping, briefly place the bowl back over the warm water for 5-10 seconds. To clean your stamps between presses, wipe them with a dry paper towel; never use water during the process. Store the finished gelt in a cool, dark place in an airtight container for up to 3 weeks. For a kid-friendly version, use high-quality milk chocolate, but adjust the tempering temperature to 84-86°F.
🍽️ Serving Suggestions
Serve alongside a platter of hot, crispy potato latkes for a sweet and salty Hanukkah treat. Pair with a glass of late-harvest Riesling or a rich, dark stout beer. Place 5-6 coins in a small drawstring velvet pouch as a sophisticated party favor. Use as a decorative garnish on top of a chocolate babka or Hanukkah gelt cake. Offer them with a steaming mug of spiced hot chocolate for a double-chocolate indulgence.