It’s time to count down to the new year, and what better way to do it than in one of the spectacular restaurants in Disneyland Paris? Here are the special menus for New Year’s Eve – remember booking a meal also gets you entry into the special New Year’s Eve party in Disneyland Park!

Walt’s – An American Restaurant

1st Sitting

Adult Menu

Amuse-bouche

European lobster tart, onion compote with beetroot and pomegranate caramel

Grilled beef, potato confit, spinach chartreuse, chestnut ragout with truffle and California Cabernet reduction

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Wild prawn tart with avocado and lemon confit

Braised ham ravioli with lardon and cep emulsion

Little ones’ dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Polenta tempura with truffle and vincotto caramel

Chestnut ragout with truffles in green cabbage cannelloni with balsamic reduction

Vegetarian cheeses

Festive desserts and petits fours

2nd Sitting

Adult Menu

Amuse-bouche

European lobster tart, onion compote with beetroot and pomegranate caramel

John Dory fillet with Tasmanian pepper, yuzu foam and two-way butternut squash

Grilled purebred beef, potato confit, spinach chartreuse, chestnut ragout with truffle and California Cabernet reduction

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Wild prawn tart with avocado and lemon confit

Sea bass fillet, soybeans and peas in butter sauce, mashed potatoes and caviar butter

Braised ham ravioli with lardon and cep emulsion

Little ones’ dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Polenta tempura with truffle and vincotto caramel

Warm potato and cauliflower vichyssoise with watercress emulsion

Chestnut ragout with truffles in green cabbage cannelloni with balsamic reduction

Vegetarian cheeses

Festive desserts and petits fours

Captain Jack’s – Restaurant des Pirates

1st Sitting

Adult Menu

Amuse-bouche

Cep terrine with scallops and lobster

King prawns roasted in truffle oil with coconut and butternut squash crumble

Grenadine of veal with a gingerbread crust, roasted sweet potato and fresh figs

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Tomato trio with quail eggs

Coconut-breaded chicken cutlet with sweet potato fries

New Year’s dessert

Vegetarian Menu

Amuse-bouche

Avocado Bavarois with citrus, root vegetable salad with passion vinaigrette

Sweet potato and chayote shepherd’s pie with vegetable confit and smoked garlic cream sauce

Vegetarian cheeses

Festive desserts and petits fours

2nd Sitting

Adult Menu

Amuse-bouche

Cep terrine with scallops and lobster

King prawns roasted in truffle oil with coconut and butternut squash crumble

Grenadine of veal with a gingerbread crust, roasted sweet potato and fresh figs

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Tomato trio with quail eggs

Coconut-breaded chicken cutlet with sweet potato fries

New Year’s dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Avocado Bavarois with citrus, root vegetable salad with passion vinaigrette

Tofu roasted in truffle oil with coconut and butternut squash crumble

Sweet potato and chayote shepherd’s pie with vegetable confit and smoked garlic cream sauce

Vegetarian cheeses

Festive desserts and petits fours

Auberge de Cendrillon

Adult Menu

Amuse-bouche

Warm lobster with vegetables and champagne sauce

Monkfish medallion and roasted king prawns with lobster sauce

Trou normand (drink to cleanse the palate)

Lamb with a gingerbread crust with gravy, aligot potatoes with truffles, spring vegetables

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Partially-smoked centre-cut salmon fillet with herb cream sauce and salted brioche

Small ravioli with Comté cheese and Parmesan cream

Orloff -style veal tenderloin with polenta French fries

New Year’s dessert

Petits fours from my childhood

Plaza Gardens

1st Sitting

Starters

Selection of mixed salads (gourmet salad, salad of king prawn tails with ginger vinaigrette, mojito avocado salad, Asian delight salad)
Red mullet with herbs and spices, Espelette pepper and Piros Cress basil
Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef
Scallop terrine, nutmeg, balsamic pearls, herb cream sauce
Pigeon terrine and assorted jams
Sliced salmon marinated in gin and lime, mini blinis and yuzu emulsion
Selection of savoury verrines
Toasted focaccia with flavoured bacon, sundried tomatoes and black tapenade
Duck foie gras, onion compote, small brioche with Guérande salt
Selection of smoked fish, swordfish, smoked tuna and eel, halibut and pearls

Seafood

Langoustines
Prawns
Whelks
Oysters
Crab claws
Crayfish
Albacore bluefin tuna and salmon sashimi

Main courses

Manhattan clam chowder and garlic croutons
Sliced free-range poultry (goose or guinea fowl), Grand Marnier orange sauce; veal (leg or ?) stuffed veal breast, chestnut cream; suckling pig with honey, mint, and pineapple sauce
American-style squid and octopus fricassee
Fillet of sea bass with briny sauce, sautéed shellfish and clams
Beef cheek braised in Madiran wine
Roasted duck breast with cranberry and ginger sauce
Scallop and prawn panciotti with marinara sauce
Black rice with prawns
Calamarata with ceps and black truffle

Side Dishes

Potato gratin with morels
Old-fashioned vegetables, beurre blanc with fennel seeds
New potatoes with speck and onion confit
Flavoured Camargue rice
Lamb’s lettuce and beetroot julienne in hazelnut oil

Children’s Buffet

Breaded fish fillet
Potato rosti stars
Penne Bolognese
Duo of green beans and yellow French beans

Cheeses

Selection of aged cheeses

Desserts

Selection of Christmas desserts
Assortment of seasonal fruits
Selection of Yule logs
Chocolate fountain, fresh fruit skewers, marshmallows, and sweets 

2nd Sitting

Starters

Selection of mixed salads (gourmet salad, salad of king prawn tails with ginger vinaigrette, mojito avocado salad, Asian delight salad)
Red mullet with herbs and spices, Espelette pepper and Piros Cress basil
Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef
Scallop terrine, nutmeg, balsamic pearls, herb cream sauce
Pigeon terrine and assorted jams
Sliced salmon marinated in gin and lime, mini blinis and yuzu emulsion
Selection of savoury verrines
Toasted focaccia with flavoured bacon, sundried tomatoes and black tapenade
Duck foie gras, onion compote, small brioche with Guérande salt
Selection of smoked fish, swordfish, smoked tuna and eel, halibut and pearls of herring caviar
Mini crab cake

Seafood

Crayfish
Prawns
Whelks
Oysters
Lobster
Crab claws
Albacore bluefin tuna and salmon sashimi

Main courses

Manhattan clam chowder and garlic croutons
Sliced free-range poultry (goose or guinea fowl), Grand Marnier orange sauce; veal (leg or ?) stuffed veal breast, chestnut cream; suckling pig with honey, mint, and pineapple sauce
American-style squid and octopus fricassee
Fillet of sea bass with briny sauce, sautéed shellfish and clams
Beef cheek braised in Madiran wine
Roasted duck breast with cranberry and ginger sauce
Scallop and prawn panciotti with marinara sauce
Black rice with prawns
Calamarata with ceps and black truffle
Fillet of turbot, shellfish stock
Monkfish navarin and lobster sauce

Side Dishes

Potato gratin with morels
Old-fashioned vegetables, beurre blanc with fennel seeds
New potatoes with speck and onion confit
Flavoured Camargue rice
Lamb’s lettuce and beetroot julienne in hazelnut oil
Mushroom fricassee with pine nuts

Children’s Buffet

Breaded fish fillet
Potato rosti stars
Penne Bolognese
Duo of green beans and yellow French beans with parsley

Cheeses

Selection of aged cheeses

Desserts

Fruit basket
Selection of New Year’s desserts
Coffee, sweets 

Agrabah Café

Starters

Selection of cold mezze:
– Tzatziki
– Taramasalata with salmon roe
– Hummus
– Dolma (stuffed vine leaves)
– Aubergine caviar

Selection of cold Middle Eastern meats:
– Armenian sujuk (beef sausage)
– Basturma (dried beef with Armenian spices)
– Greek lountza (pork charcuterie marinated in red wine)

Duck foie gras in Sauternes gelée with figs and hazelnuts
Festive salad with dried fruits and gingerbread croutons
Partially-smoked salmon fillet, blinis, vodka and dill cream sauce

Seafood

Langoustines
Prawns
Oysters
Crab claws

Main courses

Sliced oven-roasted lamb mechoui
Selection of hot mezze:
– Cheese borek
– Falafel with tahini sauce
– Ich el boulboul (mini Middle-Eastern-style pizza)

Pigeon pastilla with pine nuts
King prawns with Middle Eastern spices
Djoudjeh (free-range chicken kebab marinated in yogurt and turmeric)
Monkfish fricassee, shellfish sauce
Beef cheek tajine with 7 Lebanese spices

Side Dishes

Old-fashioned vegetables with curry and ginger
Basmati rice with saffron
Pan-fried grilled vegetables with coriander
Green beans with almonds

Children’s Buffet

Cherry tomato and buffalo Mozzarella hedgehog
Kefta (meatballs)
Farfalle with tomato sauce

Cheeses

Selection of aged cheeses

Desserts

Selection of Moroccan crepes (honey, sugar, rose petal jam, chocolate sauce)
Dried fruits with marzipan
Selection of Middle Eastern pastries
Fresh fruit basket
New Year’s cake
Meringue cake with red fruits
Gingerbread
Pistachio shortbread biscuit
Orange salad with cinnamon
Chocolate fondant cake
Semolina with cardamom 

Inventions

1st Sitting

Starters

New Year’s amuse-bouche
Salmon trio
Partially-smoked centre-cut salmon, gravlax, tartare, vodka cream sauce, mini blinis
Salad shoots with mendiants, truffle oil vinaigrette
Flat goat cheese tart and grilled vegetables
Fillet of mi-cuit red mullet with herbs and spices and balsamic vinegar
Block of foie gras with figs, fruit chutney, small brioche with Guérande salt
Serrano ham, tomato confit and aubergine caviar with olive bread
Gourmet green beans and quail breast fillets, foie gras ganache
Marinated prawns with citrus salsa and avocado mousse
Green asparagus with chervil cream sauce

Seafood

Langoustines
Prawns
Whelks
Oysters
Lobster
Marinated mussels
Sand shrimp
Crab claws

Main courses

Vegetable consommé flavoured with truffle
Sliced beef Wellington
Rack of lamb en croûte with herbs and roasted figs
Pan-fried duck breast with honey sauce and pear confit
Roasted veal loin with morel sauce
Pan-fried snails with girolle mushrooms, parsley coulis
Fillet of sea bass with scallops and saffron cream sauce
Monkfish and shellfish blanquette, crunchy baby vegetables
Wild game stew with cranberry

Side Dishes

Fricassee of ceps with chestnuts
Green vegetables with almonds
Stuffed pasta with red pesto
Potato gratin with Cantal AOC cheese
Tender vegetables with herb butter and pine nuts

Children’s Buffet

Mini cheeseburger and hot dog
4 cheese pizza
Chicken nuggets
Meatballs with tomato sauce

Cheeses

Selection of aged cheeses

Desserts

Fruit basket
Selection of New Year’s desserts
Fine chocolates

2nd Sitting

Starters

New Year’s amuse-bouche
Salmon trio
Partially-smoked centre-cut salmon, gravlax, tartare, vodka cream sauce, mini blinis
Salad shoots with mendiants, truffle oil vinaigrette
Flat goat cheese tart and grilled vegetables
Fillet of mi-cuit red mullet with herbs and spices and balsamic vinegar
Block of foie gras with figs, fruit chutney, small brioche with Guérande salt
Serrano ham, tomato confit and aubergine caviar with olive bread
Gourmet green beans and quail breast fillets, foie gras ganache
Marinated prawns with citrus salsa and avocado mousse
Green asparagus with chervil cream sauce

Seafood

Langoustines
Prawns
Whelks
Oysters
Lobster tails
Marinated mussels
Sand shrimp
Crab claws

Main courses

Sliced beef Wellington
Rack of lamb en croûte with herbs and roasted figs
Pan-fried duck breast with honey sauce and pear confit
Roasted veal loin with morel sauce
Pan-fried snails with girolle mushrooms, parsley coulis
Fillet of sea bass with scallops and saffron cream sauce
Monkfish and shellfish blanquette, crunchy baby vegetables
Wild game stew with cranberry

Side Dishes

Honey-glazed vegetables with sweet spices
Green vegetables in butter
Pan-fried mushrooms with broad beans
Fresh pasta with pesto, tomato confit
Potato gratin with ceps

Children’s Buffet

Mini burger and hot dog
4 cheese pizza
Chicken nuggets
Meatballs with tomato sauce

Cheeses

Selection of aged cheeses

Desserts

Fruit basket
Selection of New Year’s desserts
Coffee, sweets 

Cape Cod

1st Sitting

Starters

Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, sliced smoked fish, smoked salmon)
Selection of cold verrines
Prawn cocktail salad
Selection of charcuterie
Wild game terrine
Fish terrine
Classic salad bar
Potato salad with smoked salmon and salmon roe
Gourmet salad with smoked duck breast and foie gras
Russian salad

Seafood

Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Wakame, lemon, shallot vinegar, caper flowers, Guérande salt

Main courses

Fish soup
Vegetable soup
Sliced steak
Duck confit with Chinon sauce
Fillet of sea bream
Capon stuffed with morels
White pudding
Grilled fillet of red mullet

Side Dishes

Selection of cut vegetables
Mini potato gratin
Roasted potatoes
Mushroom risotto

Children’s Buffet

Tomato and Mozzarella spear
Prawn cocktail verrine
Mini charcuterie skewer
Mini salad ball
Prawn and avocado cake
Chicken nibbles
Children’s meatball skewer
French fry stars
Salmon fillet
Green vegetables
Children’s pizza
Marshmallow lollipop with fruit coulis
Little sailor
Chouquettes (choux pastries)
Selection of mini ice creams

Cheeses

Selection of aged cheeses

Desserts

Selection of Yule logs
Floating island verrine
Mini cheesecake
25th anniversary cake
Selection of mousses (chocolate, nougat)
Selection of tartlets
Selection of tarts
Selection of desserts
Fresh fruit salad bar 

2nd Sitting

Starters

Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, sliced smoked fish)
Selection of cold verrines
Lobster cocktail salad (with apples and emulsion)
Selection of charcuterie
Wild game terrine
Fish terrine
Classic salad bar
Potato salad with smoked salmon and salmon roe
Gourmet salad with smoked duck breast and foie gras
Russian salad

Seafood

Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Sea urchins
Wakame, lemon, shallot vinegar, caper flowers, Guérande salt

Main courses

Clam chowder
Vegetable soup
Sliced steak
Duck confit with Chinon sauce
Fillet of sea bream
Capon stuffed with morels
White pudding
Veal with truffle sauce
Grilled fillet of red mullet and prawns

Side Dishes

Selection of cut vegetables
Mini potato gratin
Roasted potatoes
Mushroom risotto

Children’s Buffet

Tomato and Mozzarella spear
Prawn cocktail verrine
Mini charcuterie skewer
Mini salad ball
Prawn and avocado cake
Chicken nibbles
Children’s meatball skewer
French fry stars
Salmon fillet
Green vegetables
Children’s pizza
Marshmallow lollipop with fruit coulis
Little sailor
Chouquettes (choux pastries)
Selection of mini ice creams
Jelly

Cheeses

Selection of aged cheeses

Desserts

Fruit basket
Selection of New Year’s desserts
Coffee, sweets 

Hunter’s Grill

1st Sitting

Starters

Selection of smoked marinated fish (salmon, halibut, tuna), butter, lemon, herb cream
Monkfish terrine, mayonnaise, cocktail sauce, lemon
Duck foie gras, red onion confit and brioche
Selection of verrines:
– Prawn salad with mango and citrus
– Marinated scallops with wakame and pearl barley
– Grisons beef, vegetables marinated in truffle oil
– Gourmet salad with smoked duck breast and walnut oil
– Avocado panna cotta with pico de gallo, sour cream
– Tomato tartare with paprika cream sauce

Selection of charcuterie, gherkins, pickled onions
Wild game terrine with cranberries, gherkins, pickled onions
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Selection of mixed salads:
Quinoa salad with vegetables, Asian salad, Basque salad

Seafood

Langoustines
Prawns
Whelks
Oysters
Crab claws

Main courses

Sliced rib steak with Périgourdine sauce
Roasted fillet of veal, shiitake mushrooms, fresh pasta
Chicken fillet stuffed with mushrooms, braised endives
Monkfish medallion with chorizo, creamy risotto with baby vegetables
Normandy-style black pudding with truffles, mashed potatoes and chestnuts
Duckling fillet with cranberries and maple syrup, green beans, garlic butter
Sautéed wild game, potato gratin with Comté cheese
Tortelloni with scallops, prawns, shellfish sauce
Cod, green asparagus cream sauce, pan-fried mixed vegetables

Side Dishes

Vegetarian cannelloni, pepper coulis

Children’s Buffet

Ham and cheese escalope
Fish fingers
Potato pancake
Tagliatelle with tomato sauce
Green beans
Mini hamburger

Cheeses

Selection of aged cheeses

Desserts

Selection of tarts (pecan, red fruits, pear, lemon)
Cheesecake
Chocolate dessert
White mum cake
Salted caramel dessert
Opera cake
Pistachio and raspberry dessert
Fruit salad
Exotic fruit basket 

2nd Sitting

Starters

Selection of smoked marinated fish (salmon, halibut, tuna), butter, lemon, herb cream
Monkfish terrine, mayonnaise, cocktail sauce, lemon
Duck foie gras, red onion confit and brioche
Selection of verrines:
– Prawn salad with mango and citrus
– Marinated scallops with wakame and pearl barley
– Grisons beef, vegetables marinated in truffle oil
– Gourmet salad with smoked duck breast and walnut oil
– Avocado panna cotta with pico de gallo, sour cream
– Tomatoes tartare with paprika cream sauce
– Lobster Arlequin delight and citrus pearls

Selection of charcuterie, gherkins, pickled onions
Wild game terrine with cranberries, gherkins and pickled onions
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Selection of mixed salads:
Quinoa salad with vegetables, Asian salad, Basque salad
Salmon en Bellevue

Seafood

Langoustines
Prawns
Whelks
Oysters
Crab claws

Main courses

Sliced rib steak with Périgourdine sauce
Roasted fillet of veal, shiitake mushrooms, fresh pasta
Chicken fillet stuffed with mushrooms, braised endives
Monkfish medallion with chorizo, creamy risotto with baby vegetables
Normandy-style black pudding with truffles, mashed potatoes and chestnuts
Duckling fillet with cranberries and maple syrup, green beans, garlic butter
Sautéed wild game, potato gratin with Comté cheese
Cod, green asparagus cream sauce, pan-fried mixed vegetables
King prawns with saffron, panzerotti and squid ink
Tortelloni with scallops, prawns in shellfish sauce

Side Dishes

Vegetarian cannelloni, pepper coulis

Children’s Buffet

Ham and cheese escalope
Fish fingers
Potato pancake
Tagliatelle with tomato sauce
Green beans
Mini hamburger

Cheeses

Selection of aged cheeses

Desserts

Fruit basket
Selection of New Year’s desserts
Coffee, sweets 

Hotel New York

Starters 

Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce

Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck breast, croutons, Roquefort cubes, chestnuts, truffle vinaigrette

Festive dishes:

– Block of foie gras with figs and gingerbread

– Crab croustade with citrus

– Mini morel cupcake, foie gras ganache

– Sea urchin taramasalata croustade

– Goat cheese mousse with Espelette pepper

– Sea bream tartare with yuzu, vanilla foam

Seafood 

Langoustines

Prawns

Whelks

Oysters

Winkles

Crab claws

Main courses 

Creamy lobster bisque and accompaniments

Stuffed chicken, jus and braised endives

White pudding with truffles and caramelised apples

Monkfish and scallop fricassee, sauce américaine, wild rice with herbs

Smoked salmon mezzaluna pasta, reduced cream sauce with hazelnut oil

Roasted king prawns with herbs and spices, linguini with squid ink

Grilled steak, morel reduction, mix of mangetouts and green beans

Roast rack of lamb with rosemary jus, artichoke fondant and tomato confit

Boneless fillet of veal with girolle mushrooms and braised chestnuts

Side Dishes 

Potato stew with ceps

Pan-fried vegetables with shallot butter

Children’s Buffet 

Smoked salmon, cucumber salad with creamy dressing

Selection of fine charcuterie

Mini skewer of tomato and mozzarella

Mini Emmental cheese puffs

Prawn cocktail verrine

Stuffed chicken supreme with mushroom sauce

Potato croquettes

Pan-fried green beans and tomato confit

Roasted fillet of cod, beurre blanc with chives

Fagottini with 4 cheese sauce

Buffet of desserts and sweets

Cheeses 

Selection of aged cheeses

Desserts 

Grand buffet of Christmas desserts

California Grill

1st Sitting

Adult Menu

Amuse-bouche

Pan-fried foie gras with hibiscus sauce and fricassee of exotic fruits

Pan-fried purebred beef with old-fashioned vegetables and black truffle

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Salmon marinated with dill, salad shoots with pistachio oil

Grilled fillet of beef with Parisian fried potatoes and truffle sauce

Christmas dessert

Little ones’ dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Celeriac risotto with green asparagus and morels

Tofu with braised old-fashioned vegetables and black truffle

Vegetarian cheeses

Festive dessert and petits fours

2nd Sitting

Adult Menu

Amuse-bouche

Pan-fried foie gras with hibiscus sauce and fricassee of exotic fruits

Steamed turbot fillet with cream of watercress and shellfish sauce

Pan-fried Wagyu beef with old-fashioned vegetables and black truffle

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Thin slice of foie gras with apple jelly or vegetable sticks with truffle sauce and fresh salad

Creamed squash with smoked lardon foam

Steamed turbot fillet with new potatoes and mushroom fricassee

Christmas dessert

Petits fours from my childhood

Vegetarian Menu

 

Amuse-bouche

Celeriac risotto with green asparagus

Tofu with braised old-fashioned vegetables and black truffle

Tomato millefeuille, soy with horseradish reduction, salad shoots with fresh herbs

Vegetarian cheeses

Festive desserts and petits fours

Buffalo Bill’s Wild West Show

ADULT MENU

Starters

Nachos

Authentic chilli and cornbread

Main courses

Festive casserole:

Leg of guinea fowl stuffed with foie gras and chestnuts

White pudding with apples

Chicken piece fondant, apple and speculoos

Side Dishes

Thyme-roasted potatoes and chestnuts

Grilled corn with maple syrup

Desserts

New Year’s Eve dessert

Coffee and chocolate coin

ADULT VEGETARIAN MENU

Starters

Nachos

Vegetarian chilli and cornbread

Main courses

Festive casserole:

Oyster mushrooms and green asparagus puff pastry

Fiocchettini with Gorgonzola and Parmesan cream

Side Dishes

Grilled corn with maple syrup

Thyme-roasted potatoes and chestnuts

Pan-sautéed vegetables with chestnuts

Desserts

New Year’s Eve dessert

Coffee and chocolate coin

CHILDREN’S MENU

Festive casserole:

Chicken piece fondant, apple and speculoos

Star-shaped Rösti potatoes

Grilled corn with maple syrup

New Year’s Eve dessert

Chocolate coin