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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Traditionally, Jewish children receive chocolate coins (gelt) for Hanukkah. This is a wonderful recipe to mint your own. Please use only unsalted butter, as the recipe is well balanced. Cooking time includes chilling and remelting time. Ingredients:
1 lb semisweet chocolate |
1 lb confectioners' sugar |
1/2 cup unsweetened cocoa powder (pure) |
6 tablespoons unsalted butter |
5 tablespoons milk |
1 teaspoon vanilla |
1/4 teaspoon salt |
Directions:
1. Coat baking sheet with non-stick cooking spray.
2. Chop chocolate.
3. In a double boiler, combine all ingredients, stir until melted and well blended, about 10 minutes.
4. Spread chocolate mix onto prepared sheet about 1/3 thick.
5. Let cool 5 minutes.
6. With a 1 1/2 round Hanukkah cutter, cut out gelt .
7. Place on waxed sheet and chill for 15 minutes to harden.
8. Re-melt leftover and repeat the process.
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