Nonpareils

Recipe by Gale Gand

1 pound chocolate, tempered
1 jar colored sprinkles

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.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/