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It was a childhood tradition for us to receive oranges, assorted nuts in the shell, and gold chocolate coins in our stockings on Christmas morning.
I always loved unwrapping the chocolate coins and eating them still partially in the wrapper... then seeing how tightly I could compress the metal before lovingly throwing it across the room at my little brother.
Fond memories, to be sure!
So when my 3 year old son asked for gold chocolate coins for Christmas this year I knew I needed to find a way to make it happen while staying within our low-sugar, organic food choices.
How to Make Gold Chocolate Coins, Organic and No Sugar
I've used it for many things in the past, and once again, the honey sweetened chocolate recipe came to the rescue!
I made a single batch of the honey chocolate and ended up with about 30-35 (once we sampled a few) finished gold chocolate coins!
GET THE RECIPE FOR HONEY SWEETENED CHOCOLATE HERE
For this project, I used 3 different sized round molds to create the various coin shapes.
Get the molds I used below:
Wrapping The Chocolate Coins
I considered using various colors for the foil wrapping, but really, gold is classic and just shines so nicely!
However, you can buy candy foil in any of the following colors! Note, make sure you're getting 4" x 4" foil!
Or an assorted Red, Green, Blue, Purple, and Gold Candy Foil Pack!
Once you have your foil, place the chocolate coin in the center and trim the foil if needed.
I found that the large coins were fine to use the foil as it was, but the other 2 sizes needed to be trimmed a bit so that there wasn't a large clump of foil at the back.
When the foil is trimmed, cut it at the corners towards the middle, being careful not to cut too far in (you want to stop just before the chocolate).
This creates a windmill shape and you can then fold up the corners one at a time into the middle to wrap the chocolate coin and form a smooth flat back!
How to Store Homemade Gold Chocolate Coins
Honey chocolate never goes bad, so that's not an issue. However, it does melt! So be sure to store at room temperature below 80° to ensure it doesn't melt out of the wrapper!
I made the chocolate coins for my son about 3 weeks ago, placed them in a baggie in the pantry, and will pull them out on Christmas Eve.
You can store them in any container either at room temperature, or in the fridge or freezer, indefinitely!
GET THE RECIPE FOR HONEY CHOCOLATE HERE
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