Nonpareils

• 1 pound chocolate, tempered
• 1 jar colored sprinkles

1. To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.
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. 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. Fit a pastry bag with a small tip that has a 1/8-inch opening.
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. Shake on the sprinkles and allow them to set up at room temperature.
7. Store in an airtight container.

chocolate, colored sprinkles

Taken from www.foodnetwork.com/recipes/nonpareils-recipe.html (may not work)