Recipe courtesy of Wanna Make This?

Dark Chocolate Cherry Gelt

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 30 coins
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Ingredients

Directions

Special equipment:
coin-shaped chocolate mold; bench scraper; small, soft paintbrush
  1. Put the chocolate in a double boiler set over simmering water. Melt the chocolate, stirring, until smooth. Stir in the cherry extract.
  2. Use a liquid measuring cup to pour the chocolate into a coin-shaped chocolate mold, filling all the way to the top. Use a bench scraper to level and remove the excess chocolate. Place the mold flat in the freezer and freeze until solid, about 15 minutes. 
  3. Pop the chocolates face-up onto a piece of parchment paper. Use a small, soft paintbrush to brush the surface of half the coins with the luster dust, making an even coat – this way some are "wrapped" and some are "unwrapped."

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