Milk Chocolate Coins (Gelt)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Thin disks of smooth milk chocolate set in silicone coin molds. They can be wrapped in gold foil for gifting. Makes 30 coins in about 1 hr 35 min.

Prep 30 min

Cook 5 min

Cooling 1 hr

Total 1 hr 35 min

Yield 30 coins

Diet Gluten free

Ingredients

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coins

12 ½ oz (350 g)milk chocolate, chopped, divided

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Instructions

Set a silicone coin mold on a tray.
Melt 250 g of the chocolate over barely simmering water to 113 F (45 C), stirring. Remove from heat.
Stir in the remaining 100 g chopped chocolate until it is melted and the temperature drops to 86-88 F (30-31 C).
Test a spot on parchment; it should set glossy within 5 minutes.
Spoon the chocolate into the cavities, tap the mold on the counter to remove air and level the surface.
Chill 20 minutes, then pop out the coins and wrap in foil if desired.

Tips

Keep the room cool and avoid steam.
Wash the mold gently and dry it completely so it shines.
Lightly warm the finished coins to seal foil.
Good with hot cocoa.

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Recipe FAQ

How long does it take to make milk chocolate coins (gelt)?

Plan on 30 minutes of prep and 5 minutes of cooking, plus 1 hour to chill. The recipe makes 30 coins.

How should I store milk chocolate coins (gelt)?

Store in a cool dry place up to 3 weeks, away from strong smells.

Can I make milk chocolate coins (gelt) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with hot cocoa.

Estimated · per serving

Nutrition

Per serving = 1 of 30 servings this recipe makes.

5 Calories / serving

0.0g Fat

1.2g Carbs

0.0g Protein

1.2g Sugar

Whole recipe (30 servings): ~150 cal · 0g fat · 36g carbs · 0g protein · 36g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.