Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 candies

Hanukkah coins (Hanukkah gelt) are traditionally given to children during the holidays as sweets. This Jewish tradition dates back to ancient times, as an incentive for children to study the Torah. Over time, chocolate coins also came to be given alongside real coins. Hanukkah coins are easy to make at home: pour melted chocolate into the bottom of muffin tins and sprinkle with gold sprinkles. Once set, the coins are ready! This recipe uses dark chocolate, but you can substitute milk chocolate. Before using the gold sprinkles, be sure to check that they are edible.

Ingredients:

• 170 g dark chocolate, finely chopped
• Edible gold sprinkles for decoration, such as pearl sugar and/or confetti
• Vegetable oil to grease the pan
• Special equipment: metal pan for 24 muffins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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dark chocolate, chocolates

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Preparation:

Step 1
• Grease a 24-cup muffin pan or 2 12-cup muffin pans (preferably non-stick).
Step 2
• Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring, until completely melted and smooth, about 90 seconds.
Step 3
• Evenly pour the melted chocolate into the prepared muffin tin, about 1 3/4 teaspoons at a time (you can use a piping bag). Tap the muffin tin on the counter to remove any air bubbles and even out the chocolate.
Step 4
• Sprinkle with gold and refrigerate for about 1 hour. Use a spatula to remove the chocolate from the molds.

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