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How to Make Chocolate Gelt Buttons

What happens when Molly Yeh of the award-winning blog my name is yeh and Molly Siegler, Whole Foods Market’s food editor, team up? Hanukkah chocolate gelt buttons are made, and homemade sprinkles top everything!

Chocolate Gelt Buttons

Throughout this fall and winter, Whole Foods Market and SAVEUR are partnering with Blog Awards winners and finalists for In Good Company, a series of culinary exploits from discovering new beers and sparkling wines to meeting local farmers and foragers.

This week, we’re spotlighting Molly Yeh of my name is yeh, Saveur's Food Blogger of the Year and Reader’s Choice for Best Baking and Desserts. Molly Yeh’s recipes draw inspiration from her Jewish and Chinese heritage, her suburban upbringing, her years spent in New York, and her new Midwestern farm life. 

Molly Yeh teamed up with Molly Siegler, Whole Foods Market’s food editor, to demonstrate how to make homemade chocolate gelt — and have a sprinkles party! Join them in the kitchen then make your own gelt with sweet nutty dukkah and rosewater sprinkles.

Sweet Dukkah
Makes about 3/4 cup 

1/4 cup toasted hazelnuts or almonds, coarsely ground
1/4 cup toasted sesame seeds
2 tablespoons candy-coated sunflower seeds
1 tablespoon toasted coriander seeds, coarsely ground
1 tablespoon toasted anise seeds
1 tablespoon cocoa nibs
1 tablespoon turbinado sugar
1/4 teaspoon coarse sea salt

Mix all ingredients together and store in an airtight container for up to 5 days.

Bowls of Sprinkles

Rosewater Sprinkles

2 cups powdered sugar
Pinch fine sea salt
1 egg white
1 teaspoon rosewater
Food coloring

Line two large baking sheets with parchment paper and set aside. Using a fork, mix together powdered sugar, salt, egg white and rosewater until a smooth, glaze-like paste forms. Divide the mixture into smaller bowls and add food coloring gradually to reach desired color. Adjust mixture, adding more powdered sugar or a little warm water as needed. Transfer mixture to pastry bags fitted with tiny round tips. Pipe mixture in long lines onto the prepared baking sheets, using additional parchment-paper-lined baking sheets as needed.

Allow sprinkles to dry at room temperature overnight (an unused oven is a nice spot for storage!). Chop sprinkles into bite-sized pieces, and store in an airtight container for up to 5 days.

Have you made gelt before? How did you decorate it?

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