Chocolate Gelt for Hanukkah

5 from 1 vote

While Jews love Hanukkah gelt, it's hard to know if store-bought gelt is gluten-free and allergen-free. My homemade chocolate gelt is free from the top 8 allergens and even more delicious than anything you could buy at the store.

Prep Time15

Cook Time1

Chill Time1

Course: Dessert

Cuisine: Jewish

Keyword: Chanukah, chocolate coins, gelt, Hanukkah

Servings: coins

Calories: 79kcal

Author: Jenny Levine Finke

Equipment

1 12-cavity chocolate gelt mold pan see notes for details
12 gold foil wrappers see notes for details
1 disposable piping bag optional

Ingredients

1 cup chocolate chips
1 tsp avocado oil or other vegetable oil

Instructions

Start by melting one cup of the chocolate chips with one teaspoon of avocado oil in the microwave in 15-30 second increments, stirring every 15-30 seconds until melted and smooth.
Add the chocolate into a disposable piping bag or plastic bag and pipe it into the mold pan. You could alternatively use a spoon to fill each cavity with melted chocolate. Gently tap the pan against the countertop to smooth out any bubbles.
Allow the chocolate to cool and set. I recommend refrigerating the chocolate to expedite the process.
Once the chocolate is firm, turn over the mold pan and gently push out the coins. Wrap each chocolate coin in the gold foil and enjoy!

Notes

Gelt Pan: You can purchase this plastic Star of David Mold plan on Amazon. It looks like metal from the picture on Amazon, but I assure you it's clear plastic. It contains 12 cavities that make 1.5" wide circular gelt.

Gold Foil Wrappers: I recommend purchasing a package of square gold foil wrappers on Amazon. Make sure the wrappers are 4x4".

Chocolate: You can use any chocolate you like. I used Enjoy Life chocolate chips because they're free from all top allergens.

Nutrition