Sugar-Free Chocolate Gold Coins Recipe

Sugar-Free Chocolate Gold Coins Recipe

Ingredients:

• 1 cup cocoa butter (chopped or wafers)

• 1 cup unsweetened cocoa powder

• 1/2 cup powdered Swerve (adjust to taste)

• 1/4 tsp vanilla extract (optional)

• Pinch of sea salt

Equipment:

• Double boiler setup

• Thermometer (digital instant-read is ideal)

• Silicone spatula

• 4x4in gold foil sets

• little giveaway baggies

• Coin molds

  • or optional/alternate, wax stamp

Step-by-Step with Temperature Guide:

1. Melt the cocoa butter:

• Set up double boiler with 1-2 inches of water, gentle simmer (not rolling boil)

• Add cocoa butter to top pot

• Target: 110-115°F - stir occasionally until fully melted

• Remove from heat immediately when melted

2. Add dry ingredients:

• Sift cocoa powder and powdered Swerve together first (reduces grittiness)

• Add to melted cocoa butter off heat

• Whisk vigorously to combine - it'll seize up at first, keep whisking

• Temperature will drop to ~100-105°F - this is good

3. Return to heat briefly if needed:

• If mixture is too thick to pour, return to double boiler for 30 seconds

• Stir constantly

• Keep between 95-105°F - you want pourable but not hot

4. Add vanilla and salt:

• Stir in thoroughly

• Final working temperature: 85-95°F - this is your sweet spot for molding

5. Pour into molds:

• Work at that 85-95°F range

• Tap molds gently on counter to release air bubbles

• If chocolate thickens too much while working, briefly warm to 95°F again

6. Set in freezer:

• 5-10 minutes until firm

• Let sit in freezer an extra 2-3 minutes after set

• Remove and let warm gradually in molds for 2-3 minutes before unmolding

Temperature Management Tips:

• Too hot (>115°F): Cocoa butter can separate, chocolate becomes grainy

• Too cold (<85°F): Too thick to pour, won't fill mold details properly

• Sweet spot for pouring: 90°F - flows easily, sets with good snap

Troubleshooting:

• Grainy texture? Sift powders better, blend longer

• Too soft? Add more cocoa butter (increases fat = firmer set)

• Too bitter? Increase Swerve gradually

• Won't hold shape? Temperature was too high when poured

This should give you firm coins with good detail that hold up at room temperature. The key is never letting cocoa butter get too hot and working in that 85-95°F range for molding.

Test a small batch first to adjust sweetness to your preference!

Chocolate Stamping Technique

Alternatively, I saw on etsy you can actally also get a wax stamp, and melt chocolate directly onto parchemnt (or a cookie) and stamp them individually!

See here and here for a video! Now I want to get into wax stamping letters! ha.

Chocolate Coin Stamping Method:

Best base options:

• Parchment paper - works great, easy release

• Silicone baking mat - even better, totally non-stick

• Wax paper - can work but sometimes sticks

• Acetate sheets - professional option, gives shiniest finish

Technique:

1. Drop the chocolate:

   • Use a spoon or small ladle

   • Drop controlled amounts onto your base

   • They'll naturally spread into rounds

   • Aim for nickel-to-quarter sized puddles

2. Wait for the right moment:

   • THIS IS KEY: Don't stamp immediately or when fully set

   • Wait 2-3 minutes until surface starts to set but chocolate is still pliable

   • Should look matte on top but still soft underneath

   • Test with your finger - should be tacky but not liquid

3. Stamp with wax seal:

   • Press firmly and evenly

   • Hold for 2-3 seconds

   • Lift straight up (don't twist)

   • If chocolate sticks to stamp, you went too early

   • If it doesn't leave good impression, you waited too long

4. Let fully set:

   • Continue cooling at room temp or move to freezer

   • Once hard, peel off parchment

Pro tips:

• Chill your wax stamp in the freezer between uses - helps prevent sticking

• Dust stamp lightly with cocoa powder for even better release

• Make coins slightly thicker than you think - gives better stamping depth

• Work in small batches so timing stays consistent

Temperature sweet spot for stamping:

• Chocolate should be around 80-85°F when you stamp

• That "just starting to set" phase

This method actually gives you more artistic control and that handmade look. Plus no waiting for molds to free up!

Getting Foil to Show the Stamped Image:

The challenge is that foil needs to conform tightly to see the relief underneath. Here are your best methods:

1. Burnishing technique (most effective):

• Wrap chocolate coin in foil

• Use a soft tool to gently rub/press foil into the stamped details

• Best tools:

  • Clean finger with gentle circular motions

  • Soft cloth or microfiber

  • Makeup brush handle (rounded end)

  • Wooden spoon back

• Work slowly - foil tears easily

• The stamped areas will catch light differently, making design visible

2. Stretch the foil first:

• Pre-stretch foil slightly by rubbing between your fingers

• Makes it more pliable and conforming

• Then wrap and burnish

3. Use thinner foil:

• Traditional gold coin foil (like for chocolate gelt) is thinner than craft foil

• Thinner = better detail transfer

• Look for "chocolate wrapping foil" or "candy foil" specifically

4. Warm hands method:

• Hold wrapped coin in your warm hands for 10-20 seconds

• Chocolate surface softens very slightly

• Foil conforms better

• Then let it re-set

5. Double-layer technique:

• First layer: Wrap and burnish to get foil into crevices

• Second layer: Wrap smoothly over top for clean gold finish

• First layer does the conforming work, second gives polish

Reality check though: Deep stamped details show better than shallow ones. If your wax seal creates deep relief (2-3mm), the foil will catch it beautifully. Shallow details (<1mm) will be subtler under foil no matter what.

Alternative idea: Skip foil and dust set coins with edible gold luster dust instead - shows the stamp perfectly and looks incredibly elegant.

Best Tools for Controlled Chocolate Drops:

Top choices (ranked by ease + consistency):

1. Small squeeze bottle with tip (BEST for consistency)

• Plastic condiment bottles (like ketchup/mustard bottles)

• 4-8 oz size is perfect

• Cut tip to desired opening size

• Advantages:

  • Extremely consistent portions

  • One-handed operation

  • Easy to control flow

  • Can see chocolate level

  • Keeps chocolate warmer longer than piping bag

  • Cheap and reusable

• How to use:

  • Fill with melted chocolate at 90-95°F

  • Squeeze controlled amounts

  • Keep in warm water bath between uses

2. Piping bag with large round tip

• Advantages:

  • Precise placement

  • Professional look

  • Good control

• Disadvantages:

  • Chocolate cools faster in bag

  • Two-handed operation (need to twist/hold)

  • Can be messy to refill

  • Harder to maintain temperature

• Tips if using:

  • Use disposable bags (easier cleanup)

  • Cut large opening or use #12 round tip

  • Work quickly in small batches

  • Keep extra filled bags in warm water

3. Small ladle or measuring spoon (simplest)

• Use same spoon each time (1-2 tablespoon size)

• Advantages:

  • No special equipment

  • Easy to keep chocolate warm (leave spoon in bowl)

  • Very forgiving

• Disadvantages:

  • Less precise than squeeze bottle

  • Requires more hand control

  • Can create "tails" when you lift

4. Cookie scoop (underrated option!)

• Small 1-tablespoon cookie scoop

• Advantages:

  • Built-in release mechanism

  • Very consistent portions

  • Clean drops

• Disadvantages:

  • Need to keep scoop warm between uses

  • Slightly less control over placement

Temperature management tip:

If using squeeze bottle, you can actually keep it in a small slow cooker or heating pad set to low between batches to maintain perfect working temperature. Game changer for longer production runs.

Sizing trick: Pour your first "test coin," stamp it, let it set, then weigh it. Now you know exactly how much chocolate you need per coin and can replicate that weight/squeeze duration every time.