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Friday, September 9, 2016


I had the day off.  The usual activities for me on my day off are an early morning (OK, 9 a.m., but still, it's my day off....) barre class followed by errands and a walk, and then some baking.  Today I made some hand-piped milk chocolate nonpareils.  Because, really, why not?  I was just playing around in the kitchen, so I don't have exact measurements for you, but I do promise the next time I make them, I'll be sure to give measurements.  I promise!

The thing I like about these is that you can make them in different sizes; large, small, mini (like the ones I made).  And also different colors!  How cute would pale pink and white be for a baby shower for a little girl?  Orange, black, and yellow for Halloween?  Pink, red, and white for Valentine's Day?  Green and gold for St. Patty's Day?  The list could go on....and on....and on!  Or, you could play around with the chocolates you use.  I went with milk this time.  White and dark would also be tasty.  Or what about a trio?  I'm thinking those would be super cute favors for said baby shower...Or even different colored "chocolates."

Rainbow Nonpareils


Chocolate, either chocolate chips or wafers such as Mercken's or Wilton Candy Melts
Rainbow nonpareil sprinkles.


Line an 8x8" or 9x9" pan with wax paper.
Put a thin layer of nonpareils on the bottom of the pan.

Melt the chocolate in the microwave in 30 second intervals, stirring between each.
Make sure not to burn the chocolate.
Let the chocolate cool a little so it is not HOT to the touch.

Spoon the chocolate into a piping bag.
Cut a small hole at the opening.

Moving quickly but carefully -- be careful not to hit the pan and move the nonpareils -- pipe little (or larger, your call) dots of chocolate onto the sprinkles, leaving a small space between them.  I made them about the size of chocolate chips.

When the entire layer of nonpareils is covered with chocolate dots, carefully place it into the fridge.
Let the chocolate harden.

In the mean time, remove all the chocolate from the piping bag and place it bag into the bowl.

Once the candies are hard, remove them from the sprinkles and place into a ziplock bag or airtight plastic container.
Redistribute the sprinkles into a thin layer.
Melt the chocolate again.

Repeat the steps above until all the chocolate is used up.
Add more sprinkles as needed.

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