Nonpareils

1. 1

   To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.

2. 2

   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.

3. 3

   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.

4. 4

   Fit a pastry bag with a small tip that has a 1/8-inch opening.

5. 5

   Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter.

6. 6

   Shake on the sprinkles and allow them to set up at room temperature.

7. 7

   Store in an airtight container.

No additional tips available.