paleo dark chocolate coins for Hanukkah

Homemade Dark Chocolate Coins (and how to quick temper chocolate in the microwave)

Meredith 10:52 pm

These homemade dark chocolate coins are one of the simplest holiday treats to make.  They are great as homemade Hanukkah gelt or as a healthy option for your holiday dessert table.  Simple dark chocolate with optional dried fruit or nuts make for a delicious and festive treat that is not overly sweet.

homemade dark chocolate coins with dried strawberries and toasted almonds are a delicious paleo holiday dessert

Easy and delicious dark chocolate coins

These easy to make dark chocolate coins can be made in less than 30 minutes.  I use a microwave to melt the chocolate instead of the traditional double boiler method.  The chocolate is then quickly tempered by adding small pieces of already tempered chocolate to ensure the coins have that delicious snap like store bought chocolate.

5 from 6 votes
paleo dark chocolate coins for Hanukkah
Dark Chocolate Coins
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins

Quick temper chocolate to make delicious homemade chocolate coins

Course: Dessert
Cuisine: American
Keyword: healthy chocolate coin recipe, how to quick temper chocolate, how to temper chocolate in the microwave
Servings: 60 coins
Calories: 97 kcal
  • 250 grams dark chocolate I prefer 72% dark chocolate
  • Dried strawberries optional
  • Toasted almonds optional
  1. Chop dark chocolate into small chunks
  2. Transfer all but the smallest pieces to a medium size glass bowl
  3. Melt chocolate in microwave, stirring every 20 seconds, until chocolate is mostly melted
  4. Continue to stir chocolate until completely melted
  5. Add half of the chocolate crumbs to melted chocolate, stir to incorporate
  6. If chocolate crumbs completely melted upon addition to melted chocolate, add remainder of chocolate crumbs and stir to incorporate fully
  7. Pour melted chocolate onto parchment paper
  8. Smooth into a uniform layer with either a rubber spatula or metal scraper. Chocolate layer should be approximately 1/2 cm or 1/4 inch thick
  9. Let chocolate layer solidify (chocolate will go from shiny to dull)
  10. Using a 1 inch circle cookie cutter, cut disks from chocolate once chocolate sheet is firm but not brittle
To add toppings (optional)
  1. Melt some of the remaining chocolate scraps in the microwave (you don't need to worry about tempering it as the chocolate will act as "glue")
  2. Using a tooth pick, "paint" some of the melted chocolate onto the back of the fruit or toasted nuts you want to add to the chocolate coins
  3. Store at room temperature in an air-tight container until ready to serve

What is tempered chocolate?

Have you ever made a dessert with melted chocolate only to have it turn dullish gray?  That waxy white coating on top is cocoa butter.  To prevent separation and obtain chocolate with the characteristic snap in commercial chocolate, chocolate needs to be tempered.

How to quick temper chocolate in the microwave

Chocolate tempering ensures that the proper crystalline structure of chocolate is retained.  In the case of these dark chocolate coins, I use a “seeding” method to introduce already tempered chocolate once most of the dark chocolate is melted and cooled.

These simple steps are all that you need to quick temper chocolate in the microwave:

  1. Chop your chocolate barchop chocolate before quick tempering it in the microwave
  2. Place large chocolate chunks in a microwave safe bowlhow to quick temper chocolate in the microwave
  3. Melt chocolate in the microwave on high, stirring every 20 seconds
    slightly melt chocolate to quick temper chocolate in the microwave
    Melt chocolate in the microwave, stirring every 20 seconds

    how to easily quick temper chocolate in the microwave
    Almost there… just 20 seconds more
  4. Once chocolate is finally melted, let it cool until it is warm to the touch

    fully melted chocolate ready to quick temper
    Fully melted chocolate, ready to quick temper
  5. Add the fine chocolate bits (from chopping) and stir until fully incorporated.  You want a few small pieces of chocolate to remain unmelted.  If all of the chocolate melts, you will need to add small amounts of additional chocolate bits and incorporated by stirring

    add chocolate shavings to quick temper chocolate
    6. Add fine chocolate bits to fully melted, but not hot, chocolate to finish the quick tempering process
  6. Quickly shape your chocolate as desired.  In this case, pour on prepared parchment paper and smooth into a uniform sheet.

    smoothing out chocolate after quick tempering it in the microwave
    Smoothing out chocolate to make dark chocolate coins


Nutrition information (per 4 coins, 16 grams each serving):

  • 97 calories
  • 4 g added sugar
  • 2 g fiber
  • 1 g protein
  • 0 mg sodium
  • 6 g fat

Pin recipe for later:

how to quick temper chocolate in the microwave



  1. My kids will love filling the center of these with fun things like the almonds and berries! So fun! Thanks!

  2. I hard no idea you can cut chocolate coins with cookie cutters. Looking forward to making some fun shapes now 🙂 Thanks for sharing.

  3. I’m a huge choco-holic!! Loving these step-by-step photos, thank you!

  4. Delicious! But make sure to double the quantities… trust me, they will all get eaten

  5. This is a great idea for the holidays and I love dark chocolate even better than milk.

  6. I LOVE dark chocolate!! I’m going to have to try these asap!

  7. Such a Christmas classic! Love the simplicity of this recipe! Perfect festive treat!

  8. I love dark chocolate because of the health benefits. These look so yummy and creative!

  9. Love how easy these are to make! Chocolate coins were one of my faves as a child, so I’m seriously so excited for this!

    • Thanks Demeter! These are definitely a more “grown-up” version of the foil-wrapped chocolate coins I loved as a child (and that my children still love).

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