Bowls of Nonpareil chocolate candies coated in different colors of sprinkles

Nonpariel Candy

Makes 50 chocolate discs
Author Wendy Sondov

Ingredients

  • 1 cup melting chocolate (I use Chocoley.com Bada Bing Bada Boom dark candy and molding chocolate)
  • 1/4 -1/2 cup tiny sugar bead (nonpareil) sprinkles

Directions

  1. Prepare a baking pan with sides (10” x 15”jelly roll pan). Print the circles template and tape it to the inside bottom of the pan. Tape parchment paper over the template. The template should be visible through the parchment paper.
  2. In a microwave safe bowl, melt the chocolate at 50% power for one minute. Stir. If not completely melted, return the chocolate to the microwave and heat at 50% power for 15 second intervals until melted.
  3. Use a rubber spatula to scrape the melted chocolate into a disposable piping bag or ziplock bag.
  4. Cut off a small piece off the tip of the piping bag (or a bottom corner of the ziplock bag).
  5. Pipe circles of melted chocolate onto each circle on the template by holding the open tip of the bag still over the center of a circle and squeezing out chocolate until the circle is filled.
  6. The nonpareil sprinkles must be added before the chocolate begins to set, after about 12 circles. The number of candies that can be piped before sprinkling depends on how quickly you work. Sprinkle the nonpareils over the candy to cover them and place in the refrigerator or freezer for about 5 minutes to firm.
  7. Remove the firmed candies, pour off excess sprinkles to be reused, and repeat the process. The chocolate may need to be microwaved for 15-30 seconds at 50% power to re-melt. The process can be speeded up by using two pans and templates, then alternating pans being filled and chilled.
  8. Nonpareil candies can be stored in an airtight container at room temperature for at least 2 weeks.

Packing Tips

Nonpareil candies can be packaged in small bags for individual portions or in a larger airtight container. However they are packaged, the candies should be snug in their packaging with no room for movement in transit. Crinkled tissue paper or waxpaper can be placed in larger containers to keep the candy from moving.