Melt the chocolate discs at 50% power in the microwave.
Pour the melted chocolate into a ziplock sandwich bag. Cup off one corner of the bag for piping.
Pipe the melted chocolate into the molds to the desired thickness. Tap the mold against the counter to release air bubbles, then refrigerate 5-10 minutes, until the chocolate is set.
Remove the mold from the refrigerator and tap against the counter to release the coins.
If the coins have designs, place the coin design down on the back of a gold foil wrapper square. Wrap the coin in the foil.
To bring out mold designs, place the wrapped coins in the freezer for about 5 minutes to harden, then use a soft cloth to gently rub the top of the foil against the frozen coin.
Plain discs can be made with any disc mold or the bottom of a mini cupcake tin.
Using gold foil cupcake liners in a mini cupcake tin is a quick and easy way to make coins. Use the cupcake liner to wrap the coins when firm.
Use your favorite type of chocolate ; white, milk, or dark.
Flavor can be customized with a few drops of flavoring oil, such as mint or almond, before pouring.
Be sure to gently tap the mold against the counter several times after filling to release any air bubbles and settle the chocolate evenly into the mold.
To release the coins from the mold, gently tap against the counter.
To make molded designs more visible on the foil, rub the surface gently with a soft cloth. Placing the coins in the freezer for about 5 minutes before rubbing, hardens the chocolate just enough to prevent melting while rubbing. Using your fingers directly, instead of a cloth, could be too warm and cause melting.
Gold chocolate coins are also great for leprechaun gold, pirate treasure, and party favors.
Customize coins for other celebrations by changing the color of foil and candy flavoring; pastels of Easter candy, red and green for Christmas, or purple, green, and gold for Mardi Gras, etc.