Dark Chocolate Sea Salt Gelt Recipe and a Giveaway!!!

This giveaway is now closed.

gelt recipe

I have a new friend. He’s a guy. And Jewish. And adorable. But before you start calling up Bubbe with mazels, I’ll have you know he is 83. No, I’m not into old men (more of a cougar actually), though he does claim he’d be perfect for me if I was 50 years older. In reality, he is the perfect recipe taste tester! You should have seen him when I gave him some Nutella Rugelach. Kvelling! I can’t wait to give him some of this gelt I made. Yes, I made gelt. Who knew? (Gelt, Yiddish for money, symbolizes the freedom of the Jews to mint their own coins after the recapturing of the second temple). This may be the perfect Hanukkah recipe. It has it all- chocolate, glitter, chutzpah. What else do you need? The perfect accompaniment to a boozy game of dreidel. I’m also part of a Hanukkah Blog Party so make sure to scroll down to the bottom for other awesome Hanukkah recipes and a giveaway!! I can’t wait to make them all!

Here is all Jew need really:

gelt recipeChocolate. But not just any chocolate- don’t use chips as they have an additive in there that isn’t good for molding. I also got some molds- coins and generic Jewish shapes!

gelt recipe

First, chop your chocolate up into pieces. Now we are going to temper the chocolate which makes it shiny and pretty, plus a perfect texture.

gelt recipe

Melt 2/3 of the chocolate in a double boiler constantly stirring with a rubber spatula until it reaches 115 degrees F (46 degrees C) (temperature for dark chocolate only). Use a candy thermometer to track the temperature, or I just used my (cleaned really well) meat thermometer.

gelt recipe

Then add in the remaining chocolate and stir. The heat will melt this chocolate, which in turn cools it down. Keep mixing until you reach 88 degrees F (31 degrees C) (temperature for dark chocolate only). Remove any chunks that haven’t melted if there are any.

gelt recipe

Test a piece by brushing a piece of the chocolate on wax paper. If it dries smooth and pretty, you did it!! If it looks dull and has white streaks, well, you can always cover it with glitter!

gelt recipe

Using a pastry brush, brush a layer into the molds making sure to get into all the crevices. Top with a sprinkling of sea salt if desired. Then freeze for 5 minutes until set. Make sure to keep your chocolate warm in the interim  between 88 and 90 degrees F (31 – 32 degrees C) by keeping it over the warm (heat on low) double boiler as necessary.

gelt recipe

Finish by pouring more chocolate into the molds until they are full and brush excess off.

gelt recipe

Freeze for at least an hour, if not more. Then pop the candies out of the mold. They should come out pretty easy! If excess chocolate sticks, you can always trim with a paring knife.

gelt recipe

Alternatively, if you don’t have molds you can drop the chocolate into disk shapes on wax paper and freeze.

gelt recipe

Eek so cute!

gelt recipe

These are perfect as is or…

gelt recipe

Oh good lord. Yes I went there. Disco dust for president! This is edible glitter, I am not trying to poison 83 year olds I swear. I used gold disco dust and blue disco dust.

gelt recipe

Wrap if you want in candy foil. Or you can use metallic cupcake foils if you can’t find candy foil.

gelt recipe

Your friends will be so delighted at the glittery surprise inside! Or leave unwrapped. Who likes surprises anyways? (I do!)

gelt recipe

Pretty!

gelt recipegelt recipegelt recipe

Happy Hanukkah!

hanukkah

 

Dark Chocolate Sea Salt Gelt Recipe
 
Prep time
Total time
 
Make your own Hanukkah gelt! Plus how to temper chocolate.
Author:
Recipe type: Dessert, Hanukkah
Serves: About 30 candies
Ingredients
  • 1 pound dark chocolate (not chips)
  • Sea Salt
  • You will also need:
  • Molds (I used the coin and Jewish symbol molds linked above)
  • Double Boiler (aka two pots)
  • Rubber spatula
  • Candy thermometer
  • Pastry brush
  • Disco dust in blue and gold
Instructions
  1. First, chop your chocolate up into pieces. Now we are going to temper the chocolate which makes it shiny and pretty, plus a perfect texture.
  2. Melt ⅔ of the chocolate in a double boiler constantly stirring with a rubber spatula until it reaches 115 degrees F (46 degrees C). Use a candy thermometer to track the temperature, or I just used my (cleaned really well) meat thermometer.
  3. Then add in the remaining chocolate and stir. The heat will melt this chocolate, which in turn cools it down. Keep mixing until you reach 88 degrees F (31 degrees C). Remove any chunks that hasn’t melted if there are any.
  4. Test a piece by brushing a piece of the chocolate on wax paper. If it dries smooth and pretty, you did it!! If it looks dull and has white streaks, well, you can always cover it with glitter!
  5. Using a pastry brush, brush a layer into the molds making sure to get into all the crevices. Top with a sprinkling of sea salt if desired. Then freeze for 5 minutes until set. Make sure to keep your chocolate warm in the interim between 88 and 90 degrees F (31 – 32 degrees C) by keeping it over the warm (heat on low) double boiler as necessary.
  6. Finish by pouring more chocolate into the molds until they are full and brush excess off.
  7. Freeze for at least an hour, if not more. Then pop the candies out of the mold. They should come out pretty easy! If excess chocolate sticks, you can always trim with a paring knife.
  8. Alternatively, if you don’t have molds you can drop the chocolate into disk shapes on wax paper and freeze.
  9. If desired, decorate with disco dust and wrap in foil.
Notes
Time does not include time needed to chill.

 

hanukkah blog party
For our first ever Hanukkah Blog Party, hosted by Leah of Cook Kosher and Miriam of Overtime Cook, we’ve got an array of Hanukkah treats from donuts to latkes from all over the world! Check them out! 
Giveaway: 
This giveaway is now closed. Thanks to all who entered!!
To help get everyone into party mode, we have a bunch of fabulous new cookbooks to giveaway!

2 copies of Susie Fishbein’s new Kosher By Design Cooking Coach (sponsored by Artscroll)
2 copies of Leah Schapira’s  Fresh and Easy Kosher Cooking (sponsored by Artscroll) 
2 copies of Esther Deutch’s CHIC Made Simple (sponsored by the author)
How to enter: Leave a comment with the name of your favorite holiday recipe.

Giveaway ends at 11:59 PM on Sunday, December 16th. Limit one entry per person per blog, so visit the other blogs for extra chances to win! 
Prizes can only be shipped within the US. Entries must be accompanied by a valid email address in order to qualify.

This is the second of many fabulous Holiday Blog Parties. If you would like to be added to the mailing list to participate in future parties, please email holidayblogparties@gmail.com

Stop by the other blogs and check out these Hanukkah Themed Recipes:

Latkes:

Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki
Susan from The Girl in the Little Red Kitchen made Squash and Potato Latkes
Samantha from The Little Ferraro Kitchen made Ruby Red Beet Latkes with Cumin
Nechamah from TIforOA Food Ideas made Healthy Oatmeal Latkes
Liz from The Lemon Bowl made Traditional Potato Latkes
Melanie from From Fast Food to Fresh Food made (I Can’t Believe They’re Crispy!) Baked Latkes
Laura from Mother Would Know made Three Variations of Sweet and Savory Latkes
Sarah from Crispy Bits and Burnt Ends made Kimchee Latkes
Shulie from Food Wanderings made Baked Panko Sweet Potato Leek Latkes

Donuts and Desserts:

Miriam from Overtime Cook made Shortcut Cannoli with Chocolate Mousse Filling
Leah from Cook Kosher made 5 Minute Donuts
Estee from The Kosher Scoop made Tropical Fruit Fritters
Melinda from Kitchen-Tested made Sweet Steamed Buns
Amy from What Jew Wanna Eat made Homemade Dark Chocolate Sea Salt Gelt
Avidan from Baking It Up As I Go Along made Orange Olive Oil Cake
Tali from More Quiche Please made Glazed Chocolate Donut Holes
Amital from Organized Jewish Home made Mom’s Sour Cream Sugar Cookies
Princess Lea from The Frumanista made Túrógombóc
Stephanie and Jessica from The Kosher Foodies made Beignets
Gigi from Gigi’s Kitchen made Bunuelos: Mini Powdered Cheese Donuts 
Esther from Esther O Designs made Edible Menorahs
Patti from No Bacon Here made Hanukkah Oreo Balls
Shoshana from Couldn’t Be Parve made Churros con Chocolate
Shaindy from My Happily Hectic Life made Inside Out Apple Crisp
Eve from Gluten Free Nosh made Gluten-Free Hanukkah Sugar Cookies
Amy from Baking and Mistaking made Mini Cream-Filled French Beignets
Sarah from Food, Words, Photos made Chocolate Peanut Butter Cookies
Victoria from Itsy Bitsy Balebusta made Pure Vanilla Donuts
Vicky and Ruth from May I Have That Recipe made Dulce de Leche and Eggnog cream filled mini sufganiot
Dena from Oh You Cook made Poached Pears in Pomegranate Sauce
Michele from Kosher Treif Cooking made Tiramisu Cheessecake
Sharon from FashionIsha made Sparkly Chanukah Cookies
Yosef from This American Bite made Garlic, Zaatar and Olive Oil Popcorn

Appetizers, Soups, Sauces, Drinks and other Hanukkah Food:

Laura from Pragmatic Attic made Caramel Spice Applesauce
Jessie from Bread and Butter made Honey Spiced Hanukkah Martini
G6 from Guess Who’s Coming 2 Dinner made Sweet Potato Leek Soup
Claire from I Love Soup made Sweet Potato, Coconut & Lemongrass Soup
Jennifer from Juanita’s Cocina made Kugel
Liz from Kosher Like Me made Ready, Stuff Roll!
Shelley from The Kosher Home made Hanukkah Crafts and Printables

 

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Comments

  1. Bubbe says

    Dark Chocolate Sea Salt Gelt Recipe- This is my favorite recipe!!! My arms are flapping over this one!!!

    Love,

    Your Bubbe

  2. SA says

    Don’t know that I have a favorite “holiday” recipe, but this looks sooo cute! My daughter is a little young to help this year, but maybe next year she can help brush on the edible glitter…

  3. Dana says

    kugel is my favorite no matter the holiday! sea salt and dark chocolate are perfect together-I want to order these molds now and make chocolates for my Hebrew school students!

  4. says

    My favorite holiday recipe? So hard to pick! For hanukkah it’s got to be fresh homemade donuts!

    This is such a clever and adorable idea! Absolutely love it! Oh, and edible glitter = awesome. Everyone knows that. ;)

    Thanks for joining!

  5. Ayelet May says

    wow – this is amazing. No special recipes in my house for Chanuka. WE love the store-bought chocolate gelt, though!

  6. Andrea Eisenberg says

    First of all, best blog name ever. Growing up in NJ, we used to say “Jew eat?” or “Jew eat yet?” We weren’t being funny, and it’s still how I say “did you…” I’m going to make these for our Chanukah farewell party for my daughter who leaves in 2 weeks for Israel as an oleh. Still, my favorites are savory kugels!

  7. Nicolette G. (Glebatis) says

    The gelt recipe looks fantastic! My favorite holiday recipe would have to be spinach potato latkes with tatziki sauce and dill mmmmm….so good! nothing beats a latke ;)

Trackbacks

  1. […] Fritters Melinda from Kitchen-Tested made Sweet Steamed Buns Amy from What Jew Wanna Eat made Homemade Dark Chocolate Sea Salt Gelt Avidan from Baking It Up As I Go Along made Orange Olive Oil Cake Tali from More Quiche Please […]