The Tradition of Giving Chanukah Gelt
The giving of Chanukah gelt (gold – or in the modern case, chocolate coins covered with gold-colored foil) is said to date back to the children of the Maccabeans donating their pennies to the cause of redeeming the Jewish people from the oppressive clutch of the Greeks and Syrians who had control of their country around 165 B.C.E. That was the time of the Maccabean Revolt. Once the Hellenistic tribes were driven from the country, the Temple had to be ritualistically purified. Part of that ceremony was to burn a lamp in the Temple for eight days. But the Jews had only enough oil for one. Miraculously, the lamp burned for the required eight and the time became commemorated in the tradition of Chanukah – or the “Festival of Lights.”
In more modern times, the tradition of gelt has also been extended to include the giving of small presents each evening, as the Chanuakh candle is lit. But the gelt is still prized by children, whether in the form of real money – or in the more delicious form of chocolate coins.
Although the gold coins can be purchased in just about any drugstore or supermarket at this time of year, making Chanukah gelt is a really fun and easy food craft to do with young children. For more Chanukah party ideas for children, check out :
http://childrens-parties.suite101.com/article.cfm/hanukkah_party_ideas_for_kids
Chanukah Gelt Recipe
Ingredients:
- 16 ounces of semi-sweet chocolate
- 24 2-inch squares of gold (or silver) metallic paper. Metallic paper is available in a craft store – but aluminum foil works, as well.
Method:
- Line a baking sheet with either parchment paper or wax paper (or use one of the new silicon baking sheets).
- Put the chocolate pieces in a double boiler. (A simple double boiler can be constructed by filling a saucepan about 1/3 full with water, placing it over a low heat, and then placing another pan – that will fit over the opening, but not fall through - over the top of the saucepan). This part of the activity is best done by a grown-up.
- Melt the chocolate piece by allowing the water in the bottom of the double boiler to simmer – but not actually boil.
- Remove from the heat when the chocolate is melted (DO NOT BURN) and spoon coin-sized amounts onto the lined baking sheet.
- Refrigerate for about ½ hour, until the chocolate has hardened again.
- Carefully remove each coin from the baking sheet and wrap it in a foil paper square.
Makes about 24 piece of Chanukah gelt
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