Special equipment: Plastic coin molds Disposable piping bags Disposable plastic gloves Gold or silver foil, suitable for use with food Mesh drawstring or clear or decorated plastic gift bags Gold or silver ribbon
We use chocolate-flavored dark coating disks for our Chanukah Gelt. This coating compound does not have to be tempered or stabilized so that it will harden properly. These disks are also called candy melts, confectionery coating or summer coating. The chocolate-flavored disks contain cocoa. The finished molded coins will also be shiny. Coating disks are available at craft and kitchen stores, as well as on-line. Children should always be supervised by an adult if assisting in molding chocolate.
Rinse the plastic coin mold in warm water using a mild liquid detergent, not an abrasive one. Any scratches on the surface of the mold will show up in the finished chocolate. Make sure that the mold is completely dry. Moisture will result in an uneven surface, holes, or discoloration in the finished chocolate. Place the mold on a flat surface.
Regardless of the size of the mold tray, one pound of the molding chocolate is the minimum amount that should be melted. The disks should be melted to a maximum of 110 degrees F in a double boiler over simmering water, the simmering water should not touch the bottom of the top portion or bowl. If microwaving, use medium power and stir often. Twenty-five seconds at a time is safe. Do not exceed 120 degrees F. Chocolate should always be gently warmed. Over-heating can result in white patches in the finished chocolate or a burnt taste.
After the chocolate has been melted, remove from the heat, and stir occasionally. Remove the top portion of the double boiler from stove, and carefully wipe the outside with a thick towel to remove any drops of water. The double boiler top may be hot, so use caution. If the water drops fall into melted chocolate, the chocolate may seize or harden. Place the piping bag, point side down, in a 12-ounce heatproof drinking glass.
Fill the bag 2/3 full with the warm melted chocolate. Lift the bag out of the glass, twisting the top of the bag closed. Carefully cut a very small tip off the bottom of the bag with scissors. Fold the new opening back to prevent leakage. Be sure that you dispose of the plastic tip you have cut off so that it does not mix with any of the melted chocolate.
Carefully place the bag with the tip still folded over, in the center of your mold. Slowly unfold the tip of the bag and allow the warm chocolate to fill the mold, gently squeezing the bag. When the mold is filled, refold the tip of the bag and place it back in the drinking glass. If you are using a multiple mold, refold the tip of the bag each time you move from one section to another. Refill the bag as needed, or use a new bag.
When the mold is completely filled, tap it gently on the flat surface to remove air bubbles and to level the chocolate. Place the filled mold on a rimmed baking sheet and place in the refrigerator until the chocolate has firmed up. You can tell if the chocolate is ready when the chocolate pulls away from the edges of the mold. The amount of time needed for the chocolate to firm up depends on the size of the mold.
Place a fluffy hand towel on a flat surface, folded over to match the perimeter of the mold. Cover the surface of the towel with plastic wrap. Carefully turn the mold over onto the plastic wrap. If all the coins don't come out easily, tap gently.
Wearing disposable plastic gloves, place the molded chocolate in a plastic or metal container. Separate the chocolate coins between paper towels or plastic wrap. Cover the container and store in a cool place or in the refrigerator until ready to use.
Wearing disposable plastic gloves, cover the coins with gold or silver foil. Place the coins in gold mesh bags or in clear or decorated plastic gift bags tied with gold or silver ribbon for presentation to your guests.
Recipe courtesy of Marilynn and Sheila Brass