Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Dark Chocolate Cherry Gelt
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 30 coins
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 30 coins
Ingredients
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Directions
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6m
Easy
CLASS
Special equipment:
coin-shaped chocolate mold; bench scraper; small, soft paintbrush- Put the chocolate in a double boiler set over simmering water. Melt the chocolate, stirring, until smooth. Stir in the cherry extract.
- 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.
- 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."
