We would like to share with you some of great traditional (and not-so-traditional) recipes which in some way relate to Chocolate Gelt, after all this is what our website is about. Making these sweets is a great weekend activity for you and your kids. Teach them about Chanukah while making and baking something really special.
We have all you need to get started on these recipes. Chocolate gelt (pareve and dairy), small decorative dreidels, and Chanukah cookie cutters. If you have any recipes of your own you'd like to share with others, please email us.
If you use one of our recipes to make a desert, please send us a picture, and we'll post your creation on this page!
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Source: Baker Boulanger (http://www.BaterBaking.com)
2 cups sugar
1 1/4 cups oil
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm, flat cola soda
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3 cups confectioners' sugar, measured then sifted, up to 4
1/2 cup water, cola or half-and-half
Preheat oven to 350 degrees Fahrenheit. Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet - and mix - drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter.
Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar. Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).
DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2- inch of frosting. Place top layer and ice cake - sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins - placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer). Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
From: Joyce Rosenfield (firstname.lastname@example.org)
Source: Vegetarian Times, Dec. 1996
Serves: 6 (3 pieces each)
18 large apricot halves or dried orange slices
24 mesh bags of chocolate gelt parve or dairy
Brake chocolate coins into bits. In small microwave-safe dish, melt chocolate on high 1-1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in double boiler over very low heat until just liquid, being careful not to overcook.
Dip apricots in chocolate, covering approximately half the apricot. Place dipped apricots on cookie sheet covered with wax paper; chill in refrigerator until chocolate hardens, about 20 minutes.
Posted by Annice Grinberg
Nutritional Info Per Serving: 282 Calories; 8g Fat (22.4% calories from fat); 8g Protein; 55g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fruit; 1 Fat
24 mesh bags of parve or dairy chocolate gelt or 12 oz of chocolate
1 tablespoon vegetable oil
1 teaspoon mint extract, or a bit more to taste
* If watched carefully, you can melt the chocolate in a microwave oven.
Place the chips in the top of a double boiler and over simmering water, melt the chips. When they are about halfway melted, add the oil and the extract. Continue to melt the chips, stirring to combine well the chocolate, the oil and the extract.
Remove the mixture from the heat and allow it to cool for about 15 minutes or so, or until the chocolate has started to thicken just a bit.
Place a sheet of parchment paper on a sheet tray, and using a soup spoon, pour coin shaped discs onto the parchment paper. Use all of the chocolate to make "coins."
Allow the coins to harden and then peel them off the paper and enjoy.
NOTE: try other flavors such as almond and vanilla as well.
Makes about 3 dozen.
1-1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup sifted cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1 tablespoon vinegar
2 teaspoons vanilla
27 small gold foil wrapped chocolate coins
8 ounces softened cream cheese
4 ounces bittersweet chocolate, melted and cooled
1/3 cup icing sugar
3 tablespoons milk or water
6 round chocolate wafers
Edible gold glitter or coloured sugar
Miniature candy-coated chocolates (such as M&Ms)
Line 9 muffin cups with paper liners or grease. Set aside.
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
In separate bowl, whisk together 3/4 cup (175ml) water, oil, egg, vinegar and vanilla. Make well in centre of dry ingredients; pour in water mixture and whisk until smooth. Pour into prepared muffin cups, filling about three-quarters full. Press 3 gold foil wrapped coins into each.
Bake in centre of 350°F (180°C) oven for about 25 minutes or until tops spring back when lightly touched. Let cool in pan on rack for 20 minutes. Transfer to rack and let cool completely. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 1 day)
In bowl, beat cream cheese until fluffy. Beat in chocolate, sugar and milk until satiny, scraping down side and bottom of bowl often. Spread over top of each cupcake, reserving 1 tbsp. (15ml). Using reserved icing as glue, make stack of chocolate wafers.
Arrange cupcakes in straight row on long platform or in arc or semicircle on platter. Place wafer stack in centre or at right end of row; arrange 1 cupcake on top. Decorate with edible gold glitter and candies. Makes 9 cupcakes.
Tips: Insert a Hanukkah candle in the centre of each cupcake or use a foil-wrapped chocolate kiss to resemble a candle with a flame.
The elevated cupcake is the shammas (servant or helper candle). Always light the shammas first and use it to light the rest of the menorah, from left to right.
Poster's Note: Menorahs (or hanukkiahs, as they are also called) come in a variety of shapes and materials, but none is as intriguing as our edible version. The cupcakes, which become candle holders, contain a surprise treasure of chocolate Hanukkah gelt (Yiddish for "money"), a traditional offering.
Posted by Carole Walberg
Nutritional Info Per Serving: 426 Calories (kcal); 28g Total Fat; (55% calories from fat); 6g Protein; 44g Carbohydrate; 53mg Cholesterol; 321mg Sodium
Source: Daphna Rabinovitch & "The Test Kitchen"
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