1KILO Gelt - Eat Gold this Holiday!

Inspired by all the chocolate coins you can win playing Dreidel - the Ultimate Gimel.

Hanukah should have more songs I think we can all agree, but it excels in games! Chances are even if you aren’t jewish you’ve played Dreidel. The game with the spinning top, each side that the dreidel lands on tells you what to do with your coins. The winner is the person with all the gelt (coins) at the end - or whenever you want to stop playing. This is a very fun game with children but even adults get excited at the chance of “winning it all”. That’s GIMEL. And boy do I have the ultimate Gimel for ALL Subscribers in the form of 1 KILO Milk Chocolate GELT recipe below. I’ll be sharing this TODAY (12/19) on KTLA Live Tune in!

The Dreidel was a way to keep Hanukah alive as a game, during periods of history when the jewish people had to hide their religion. The letters (Nun, Gimel, Hey, Shin) stand in for the same Hebrew words for a Big Miracle Happened There. The miracle of the small amount of oil lasting eight days instead of just one, when the Maccabees liberated the Second Temple from the Greeks in Jerusalem in the 2nd century BC. Make this 1 Kilo Milk Chocolate Gelt as the center piece and ultimate prize for your Dreidle winner this season. Honestly, any party regardless of holiday, is going to be more fun with 1000g of ganache coin covered in gold right?

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BIG NEWS: I am writing another cookbook! TINY CAKES with Chronicle Books out Spring 2027. I am so honored and thrilled. I will be sharing the process of cookbook writing and recipes here, if you are interested in being a recipe tester please email rose@eatredbread.com subject line TINY CAKES TESTER. For now, to celebrate I am giving away a Cake Is Salad sweatshirt and a tote bag to two winners picked randomly from the grid post on instagram and here. Simple comment your favorite tiny cake to eat or bake. Winner picked 12/25.

Inspired by: German Marathoner bakes a cake while running! WOW. But can I get a slice?

Obsessed with: All the pine apparel from artist Katarina Shukshina.

WHAT TO DO THIS WEEKEND: This Saturday 12/21 come out to Highly Likely in Highland Park to pick up your stuffed box of 16 cookies from star bakers @justwhatikneaded,

Kat Turner

,

Danielle

and ME! Plus get a Holiday Portrait Session. All for $65. Proceeds go to support No Us Without You, a group supporting those in the service industry who show us love all year long. Giving is the best thing you can do this season.

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There are only two ingredients here - three if you count GOLD! So go for the good stuff, it matters. I like to use Tcho Chocolate (which is now plant based!), Valrhona and Guittard are great also. This may be the first time you hear of acetate!? Acetate is a strong, thin and bendable plastic that is helpful in building cakes and custard. The acetate is optional, but will help you remove the gelt easier and give you a really clean edge.

1 Kilo Milk Chocolate Gelt

700g Milk Chocolate chips

300g Heavy Cream

Gold Foil for Food

Method

Prepare a 10 inch springform pan with parchment across the bottom. Lock the ring around the parchment. Use acetate to line the inside walls.

Put chocolate into a large metal bowl.

In a small saucepan heat cream till very hot and bubbling around the edges. Pour over chocolate and let sit 45 seconds. Stir till melted together. If I t needs more melting pop it onto or a small pot with some water in it over medium heat till smooth.

Pour ganache into a 10 inch springform pan. Chill for 1 hour in your freezer or a couple hours in your fridge.

Release gelt from pan by carefully removing the acetate or running an offset spatula along the edges of the pan. Cut parchment along chocolate line, lift and move to a serving dish.

Use a slightly damp paintbrush to lay gold leaf foil onto gelt until completely covered. Your fingers can attach and tear the gold leaf so the brush is great here. Don’t try and make it perfect. Gelt is old coins and I think all the crinkles add to the aged, authentic gold look.

Store in your fridge till your party! Slice off sections or cut off chunks using a knife briefly dipped in hot water and then wiped clean for the cleanest cuts. Enjoy!

Chad Sameach!

xoxoxo

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Want more recipes? Get my book Bread and Roses 2023. People can’t stop making the Miso Barley Chocolate Chip Cookies, the Apple Onion Rye Focaccia, the Chocolate Custard Pie in an all butter Sonora Crust, the Buckwheat, Yuzu, Coconut Chiffon Showstopper Cake and so much more. It was named a Best Cookbook of 2023 by the Los Angeles Times and Bon Appetite Magazine.

Available anywhere books are sold. Or get a personalized copy from me.

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