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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
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
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
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
Wrap if you want in 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
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
Dark Chocolate Sea Salt Gelt Recipe- This is my favorite recipe!!! My arms are flapping over this one!!!
Love,
Your Bubbe
Thanks, Bubs! XOXO
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…
Brilliant to make your own Gelt! My favorite is my homemade latkes or doughnuts.
Thanks, Leah!
Can’t wait to try this one! Favorite recipe…..marshmallow dreidels and latkes.
LOVE! LOVE! LOVE! This!
Make your own Chanukah gelt? Fantastic!
Caramel sufganiyot are our family fav’s!
So glad you joined the blog party – can’t wait to see how you used the printables! http://thekosherhome.com/chanukah-sameach/
Shelley from The Kosher home!
I made potato carrot latkes yesterday and they were AMAZING!
Wow! I can;t belive you made your own gelt. And the sea salt just takes it over the top. Loving this idea!
Thanks! 🙂
I love regualr potato latkes! and that chanukah gelt looks YUM!
Looks like so much fun to make your own gelt, blog party is a fun idea too!
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!
I used molds for the first time to make chocolate fish heads for Rosh Hashanah. This is a cute idea.
Just Awsome
Luv. Homemade latkas!!!! Potato!!!
These are so cute!!
We made marshmallow and chocolate dreidels for a party yesterday – BIG hit! Now that we think we’re cool dessert makers (not) I kinda want to try these – LOVE sea salt and chocolate.
Although, I have many, I’m a purist. Latkes of course 😉
I’m finally going to try suganiyot this year. I’m a little nervous about the frying though!
I love the home made gelt idea! The store bought tastes weird!!!
Thanks, Gloria! I agree- now you can use any chocolate brand you like.
I lvoe Apricot Noodle Kugel!
I could eat chocolate gelt for all eight days of Hanukkah. Thanks for the good directions on tempering the chocolate!
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!
Looks like I have a project to do with my kids today 🙂
My favourite holiday recipe is latkes!
wow – this is amazing. No special recipes in my house for Chanuka. WE love the store-bought chocolate gelt, though!
What a great project to do with kids — or adult kids!
So simple and so delicious! I too am a massive fan of the Hannukah chocolate, so thank you! I think this might be my new favourite Hannukah recipe!
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!
my favorite recipe is homemade doughnuts!!!!!!!!
We love fudge and sugar cookies. And we’ve made chocolates, too, although never with the sparkles!
I love rich dark chocolate with a sprinkling of salt, great idea using the chanukah molds.
Donuts
I love soft sugar cookies.
Latkes! Happy Chanukah!
Apple cake!
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 😉
great !!!!!!!!!!! thanks
That is my favorite photo of you ever. I love the disco dust!!!
Aw thanks!!! Disco dust is my new obsession!