Recipe courtesy of Gale Gand
Nonpareils
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- Level: Intermediate
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 60 pieces
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- Level: Intermediate
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 60 pieces
Ingredients
Directions
- To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F, or it will go out of temper.
- Fit a pastry bag with a small tip that has a 1/8-inch opening. Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter. Shake on the sprinkles and allow them to set up at room temperature. Store in an airtight container.
