GELT
HOMEMADE GELT … make that money.
Introducing my homemade Hanukkah gelt—a delightful blend of rich milk chocolate, a hint of olive oil, and a touch of creativity. Crafted using a mini muffin tin, these chocolate coins offer a personal twist to the traditional treat. Each piece embodies the essence of the Festival of Lights, combining the smoothness of milk chocolate with the subtle fruitiness of olive oil. Whether enjoyed during a game of dreidel or shared as a festive gift, this homemade gelt adds a special sparkle to your Hanukkah celebrations. Simple to make and delightful to share, it's a sweet way to honor tradition and create new memories.
GELT
Yield: 12 Coins
Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR GELT
- Lightly brush each cavity of a mini muffin tin with olive oil to ensure easy release of the chocolate coins.
- Place the chopped milk chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until most of the chocolate is smooth with a few lumps left. Use your rubber spatula to stir until those lumps smooth out and disappear.
- Pour approximately 1 to 2 teaspoons of melted chocolate into each prepared muffin cavity, filling them to your desired thickness. Gently tap the tin on the counter to eliminate air bubbles and level the chocolate.
- OPTIONAL. Before the chocolate sets, sprinkle your chosen toppings over each coin for added flavor and festivity. I highly recommend sea salt no matter what.
- Refrigerate the muffin tin for about 20 to 30 minutes, or until the chocolate is firm and fully set.
- Once set, invert the muffin tin and gently tap to release the chocolate coins. If necessary, use a butter knife to assist dislodging them.
- OPTIONAL. For a traditional touch, wrap each coin in gold foil or tin foil to mimic classic Hanukkah gelt.
