How to Make Hanukkah Chocolate Gelts

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Making Hanukkah chocolate gelts is something you can do in a few different ways depending on your preferences. Make Hanukkah chocolate gelts with help from the owner of Illinois Nut and Candy in this free video clip.

Part of the Video Series: Chocolate Treats
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Video Transcript

Hi, my name is David Levine. I own Illinois Nut and Candy. We're online at raisingthecandybar.com. What is Hanukkah gelt? Hanukkah gelt technically is Yiddish for Hanukkah money. It wasn't until the 1920s in the United States that the concept of Hanukkah gelt became chocolate coins. Normally, when we think of Hanukkah gelt, you think of the little bags of chocolate coins that you purchase in the store for the holiday. But, what if you want to make them with your kids? Well, what we've done for you is we've created a mold that says Hanukkah gelt. So, you're able to create chocolate molds with your kids for the holidays. How do you do it? Well, the most important thing you have to do is you need tempered chocolate. We use tempering machine to temper our chocolate. But, if you don't have one at home, no worries. You can either have a double boiler or you can make your own double boiler. Simply put two pot, pots together; put them on a heating element; put water in between. The most important thing you need to remember though is you need to stir the chocolate on a regular basis as you temper the chocolate so not to burn it. So, here, how do you make the coins itself? We start out with a food safe mold made out of FDA approved plastic. There are many ways to fill a chocolate mold. What we're going to do is we're going to fill it using a paper cone made out of a parchment bag. We're going to simply take some of the chocolate right out of our tempering machine. We're going to fill it up and the more chocolate you put in, the harder it is to use the bag; the less chocolate you put in, the easier it is to control how much chocolate flows out of the bag. What we're then going to do is we're going to roll the bag over, handle it like as if this was a pastry bag. We're going to roll it back a little so it doesn't come off shooting out. We're going to use FDA approved scissors to cut the tip off and then what we're going to do is we're simply going to fill each of the cavities. One of the important things to remember as you're filling your cavities is as you fill it, you need to bang it on the machine or on a hard surface in order to knock out the various air bubbles that might exist in there. Once you filled one, you could go onto the other and be sure that as you fill each one, you knock out the air bubbles. Not only is it important to knock out the air bubbles, it make sure that as you''re knocking the mold against the harder surface and you vibrate out the air bubbles, the chocolate fills the mold evenly. Once all the molds are filled, you take your chocolate tray, you put it into a cold box or the refrigerator in order for it to set. Be sure if you put the chocolate into a refrigerator, you don't keep it in for an extend period of time or it will, from the humidity, it will bloom and turn white. After the chocolate comes out of your cold box or fridge, simply remove the chocolate Hanukkah gelt from the molds and you could place it on your tray. Thank you for watching today. And once again, my name is David Levine with Illinois Nut and Candy. We're online at raisingthecandybar.com and have a sweet day.

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