Dark Chocolate Sea Salt Gelt Recipe

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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:

Chocolate. 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!

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.

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.

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.

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!

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.

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

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.

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

Eek so cute!

These are perfect as is or…

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.

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

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

Pretty!

Happy Hanukkah!

Dark Chocolate Sea Salt Gelt Recipe

Amy Kritzer

Make your own Hanukkah gelt! Plus how to temper chocolate.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert, Hanukkah

Servings 0 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

 

• 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.
• 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). Use a candy thermometer to track the temperature, or I just used my (cleaned really well) meat thermometer.
• 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.
• 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!
• 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.
• Finish by pouring more chocolate into the molds until they are full and brush excess off.
• 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.
• Alternatively, if you don’t have molds you can drop the chocolate into disk shapes on wax paper and freeze.
• If desired, decorate with disco dust and wrap in foil.

Notes

Time does not include time needed to chill.

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