One of the cutest chocolate confections to cross my path is the nonpareil.
Heres how you might make them at home.
What is a nonpareil?
Nonpareil translates to mean incomparable, or nothing quite like it.
(Perhaps, not parallel?
Whatever helps you remember it, sure.)
Pop one of these in your mouth and youre immediately introduced to a textural phenomenon and itty-bitty sugar rush.
The bittersweet chocolate becomes velvety as it melts in your mouth, and the sprinkles crackle between your molars.
Nonpareils are small, colorful, and tasty, so youll want to make extra.
How do you make nonpareils at home?
You only need some semisweet or dark chocolate to melt, and a bottle of round sprinkles.
Melt a quarter cup of chocolate chips in the microwave.
Be sure to stir the chocolate every ten seconds or so, especially as it begins to melt.
Pour the chocolate into a small piping bag, or into a zip-top bag.
Seal or tie-off the bag youre using.
I used an upside down cookie tin lid.
You want to make a layer of sprinkles thats deep enough where you cant see the vessel underneath.
You should be able to press your finger into the sprinkles lightly and leave a little indent.
Cut the corner off of the chocolate bag so the opening is only a couple millimeters wide.
you’ve got the option to always cut it bigger, but you cant go back.
Start small so youre not pouring chocolate everywhere.
Pipe out as many candies as you want.
Youll be able to do a second or third round once this batch cools.
Once cool, you’re able to pick up the chocolates out of the field of sprinkles.
I made little candy canes, and I liked them very much.
You could pipe out Christmas trees, angels, or letters too.
Just remember to flip the letter when you write them if you intend on reading the sprinkle side.
