Deliver a tasty twist on a Hanukkah tradition with handmade gelt.
- Total Time:
- Yield: 12 coins
Photography: Aaron Dyer
Source: Martha Stewart Living, December/January 2015
- Safflower oil, for brushing
- 2 1/2 ounces dark chocolate
- Cacao nibs, grated orange zest, or finely chopped candied ginger, for topping
Brush a 12-cup mini muffin tin with safflower oil. Using a microwave, melt dark chocolate in a heatproof bowl in 10-second increments, stirring in between. Divide melted chocolate evenly among prepared muffin cups. Top with cacao nibs, orange zest or candied ginger, as desired. Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil. Wrap in gold or silver candy papers (available at papermart.com). Store in the refrigerator for up to a week.