Chef's Quick Tip: Chocolate Gelt

This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make chocolate gelt.
Chocolate Gelt
2 cup good quality dark chocolate chips
1/2 teaspoon vanilla extract
In a double boiler over medium-low heat, melt chocolate chips and add 1/2 teaspoon vanilla extract, stirring constantly until chips are completely melted, about 5 minutes. 1 Pour chocolate into pitcher. 2 Pour the pitcher of chocolate into a coin chocolate mold (available on Amazon) scrape off top of mold with a knife. Place mold in fridge, and allow gelt to harden for at least 1 hour. Once chilled, wrap in foil if desired, or store in an airtight container.