From the authors:
One can only guess at the origin of the name for these candies—which translates from the French to “without equal”—since they’re about as basic as you can get: chocolate and sprinkles. That’s it. You might know them as Sno-Caps, which were Liz’s movie-candy-of-choice before she graduated to Junior Mints; and though she never looked back, nonpareils hold a special place in her heart. Perhaps they’re unparalleled in their simplicity and ability to impart childlike glee?
Nonpareil sprinkles are the tiny, round, crunchy kind—and no, you can’t use jimmies (the long, soft kind). They’re just not the same. Nonpareil sprinkles are available at almost any grocery store, at specialty kitchen and cake shops, and online from India Tree.
Nonpareils
Makes about 90 one-inch candies
SPECIAL EQUIPMENT
- Piping bag or plastic zip-top bag
- Tape (optional)
- Scissors
- Large (13″ x 18″) rimmed baking sheet, lined with parchment or wax paper
INGREDIENTS
- 1 cup (6.5 ounces/180 g) chopped dark chocolate
- 2 tablespoons nonpareil sprinkles
INSTRUCTIONS
- Temper the chocolate.
- Place the piping bag in a 2-cup measuring cup or coffee mug, and fold the top edge down over the rim of the cup. Pour the tempered chocolate into the piping bag, twist the top, and secure it with a piece of tape.
- Cut off the tip of the bag, about ¼ inch from the end, and pipe 1-inch disks onto the prepared baking sheet. Sprinkle the nonpareil sprinkles evenly over the tops of the disks, and allow the disks to set completely, about 15 minutes.
NOTE
Store the nonpareils in an airtight container at cool room temperature for up to 6 months.
From Brooklyn’s own Liddabit Sweets, it’s the perfect marriage of sugar and spice, packed with 75 foolproof recipes for making artisanal-grade candies in your own home kitchen.
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