Recipe courtesy of Gale Gand
Nonpareils
- Level: Intermediate
- Yield: 60 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 6
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 pound chocolate, tempered
1 jar colored sprinkles
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.