As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. Read the full disclosure here
These are sooo much faster and easier than you are thinking right now. Truly. And they taste much better then the cheap-o version you pick up in the store. Frankly, these chocolate coins can taste as good as YOU want them to. You are the one controlling the quality of the chocolate. So, if they taste gross it’s all your own fault. Don’t you love being in control of all the ingredients! For my purposes, candy melt works just great. And believe it or not, the candy melt STILL tastes better than the cheap-o gold coins. Imagine what good quality chocolate would taste like?
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Find our full disclosure here.
I’m seeing chocolate coins worthy of bringing to work, or baby showers, or bachelorette parties. Where they are gobbled up like crazy because of how tasty they are!
The liners, foil, and even candy were all purchased from Michaels, but can be found at many, many other stores.
The trick to these homemade chocolate coins is using mini cupcake liners as your candy forms. Put the liners in a little army formation and pipe (or pour) the chocolate into the liners. The ridges from the liners work perfectly to create your little coin edges. And the liners come off nicely when it comes time to wrap them in gold foil.
I used a funnel to pour the chocolate into the liners. Try a plastic bag with the corner cut off, a pastry bag, a small pitcher, even simply using the spoon method.
If you are using chocolate that isn’t candy melt, test how the liner comes off the cooled chocolate before filling all of them. If it sticks more than you would like, lightly spray the liners with cooking spray.
I found that the best way to get those little round chocolate coins wrapped up nice and neatly in the gold foil was to employ the windmill cutting technique. Cut the size of the squares down (if necessary), cut the corners off the square, and then cut slits along the sides. This allows you to fold a circle rather then the squared corners you generally get when folding. Squared corners on a coin just don’t work. Not very coin-y.
- It is a really good idea to chill or freeze the chocolates before you remove them from the liners. This makes them much easier to handle when your warm fingers come into contact with that chocolate. Less messy!
- If you over-spray your liners (If you need to do this, hopefully you won’t) the chocolate will be messy when handling. The best way to combat this is to freeze them before wrapping.
- I find that filling the liners just until the bottom is covered is the thickness I like best. Test it out for yourself!
- After you fill your liners, give them a bit of a tap to help the chocolate settle and smooth out.
- For the best looking chocolates, place the bottom of the candy (the bottom in the liners) at the bottom of your wrapper when you go to wrap it. Meaning, use the bottom as your pretty side.
- Store the coins in a cool place until ready to eat or gift.
- I use THESE gold foil wrappers…
If you like these chocolate coins you might also like: