Although Veruca advertises them as "gelt for grown-ups," it's more than likely that kids would devour them, too. The coins also eschew foil wrapping: instead, they're dusted with gold or silver. Each coin is designed to resemble the original Judean coins that date to circa 40 B.C., and is embossed with a Greek inscription that references Antigonus, who ruled Judea for three years. Original Hanukkah Chocolate Gelt Gold Coins, Chocolate Mesh Bags, Made with Premium Belgian Milk Chocolate, Gluten Free, Non-GMO, Kosher Certified (Single, 10 Mesh Bags) Milk Chocolate 10 Count (Pack of 1) 4.4 out of 5 stars 532. Its dark-chocolate variety (it also comes in milk) is available studded with sea salt or cacao nibs or blended with espresso. In Chicago, Heather Johnston's Veruca Chocolates hasn't so much revamped gelt as given it a floor-to-ceiling renovation. Imprinted with the Divine logo, they come wrapped in gold, blue, and silver foil. $7.50 for a bag of 15 coinsīased in the UK, Divine Chocolate uses fairly traded Ghanaian cocoa beans in its gelt, which comes in both milk and 70 percent dark chocolate. In San Luis Obispo, CA, Mama Ganache's inventory of organic, fair-trade chocolate and truffles includes bags of gelt in both milk and 65 percent dark chocolate, both embossed with a dove flying over the sun. Fortunately, although the gross stuff still predominates, a handful of companies now cater to Jews with functioning taste buds. So gelt is ripe, in other words, for a retooling of the "responsibly sourced, lovingly handcrafted" kind. (In BA the other day, Neal Pollack said it "makes your teeth ache upon contact.") Adding insult to injury, it's also usually overpriced. Typical milk chocolate gelt has the texture of a half-melted candle and a flavor that rests somewhere between corn syrup and chew toy. The chocolate coins, often used as prizes in games of dreidel, are a bit like gefilte fish-or at least the jarred stuff floating in cloudy jelly: they appear as a matter of tradition, not affection. But the imminent arrival of Hanukkah demands we ask: What about gelt? Pastrami, kreplach, and even gefilte fish have all been dusted off and sexed up in recent years, to great if occasionally astonished acclaim. The Jewish food canon is hardly resistant to artisanal makeovers.
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