We tried this recipe: https://www.marthastewart.com/1136696/homemade-gelt Based on our pantry, we melted ½ cup dark chocolate discs and 1 cup dark chocolate chips, microwaving in 30 second intervals. We skipped the safflower oil, instead pouring the melted chocolate into paper muffin cups lining a 12 cup muffin tin (see Note below). Before the chocolate hardened, we decorated each gelt with homemade candied orange peel (http://piglettedc.tumblr.com/post/180730343931/quick-candied-orange-peel-we-tried-this-recipe) and toasted nuts (alternating pecans and pistachios), the refrigerated them (covering the cupcake tin lightly with foil) for 30 mins. (Dec. 2018)
Note: Using the muffin cups yielded about ¼ cup chocolate per gelt, which was both too thick (½”) and rich. It was difficult to bite off pieces. The next time, we may line a cookie sheet with parchment and drop a thin circle of approx 1 Tbsp each and aim for 1/8″ thickness.
Cooking Adventures 