Homemade Nonpareils: A Colorful and Sweet Treat

Ingredients

2 cups of high-quality dark or semi-sweet chocolate
1 tablespoon of coconut oil
1/2 cup of nonpareil sprinkles

Steps and instructions

Chop the chocolate into small pieces and place in a heatproof bowl.
Add the coconut oil to the bowl with the chocolate.
Melt the chocolate and coconut oil together. This can be done using a double boiler on the stove (place the bowl over a pot of simmering water, making sure the bottom of the bowl is not touching the water), or in the microwave in 30-second increments, stirring after each until smooth.
Once the chocolate is completely melted and smooth, let it cool slightly.
While the chocolate is cooling, prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Using a spoon or a piping bag, drop or pipe the chocolate onto the prepared baking sheet in small discs about 1 inch in diameter.
Immediately sprinkle the nonpareils over the wet chocolate discs. The sprinkles will stick to the chocolate as it hardens.
Allow the nonpareils to sit at room temperature until completely hardened, about 2 hours. If you're in a hurry, you can speed up the process by placing the baking sheet in the refrigerator for about 30 minutes.
Once hardened, nonpareils can be stored in an airtight container at room temperature for up to 2 weeks.

Tools for making

Heatproof bowl - Used to melt the chocolate and coconut oil.
Double boiler or microwave - Methods for melting the chocolate and coconut oil.
Baking sheet - To place the chocolate discs on for cooling.
Parchment paper or silicone baking mat - To line the baking sheet and prevent sticking.
Spoon or piping bag - To drop or pipe the chocolate onto the baking sheet.

Recipe variations

Use white chocolate instead of dark or semi-sweet chocolate for a different flavor profile.
Experiment with different types of sprinkles such as colored sugar, crushed nuts, or edible glitter.
Add a sprinkle of sea salt on top of the nonpareils for a sweet and salty combination.
Mix in a teaspoon of flavored extract such as peppermint, orange, or almond to the melted chocolate for a unique taste.
Create a marbled effect by swirling two different types or colors of melted chocolate together before adding the sprinkles.
Add a touch of heat by sprinkling a pinch of cayenne pepper or chili powder over the nonpareils for a spicy kick.

Recipe overview

Nonpareils are a delightful and classic treat, known for their colorful sprinkle-covered surface and a satisfying combination of rich chocolate and a light crunch. This simple recipe will guide you through the process of making your own nonpareils at home, using only three ingredients: high-quality chocolate, a bit of coconut oil for a smooth finish, and nonpareil sprinkles for that iconic look. In this recipe, we'll be melting the chocolate, dropping or piping it into small discs, and then sprinkling them with nonpareils before they harden. This is an easy, fun activity that can even be done with children. The end result is a batch of beautiful, delicious nonpareils that are perfect for gifting, serving at parties, or just enjoying on your own. Remember, the key to excellent nonpareils is using good quality chocolate. Once you've mastered this recipe, feel free to experiment with different types of chocolate, and even colored nonpareils for different occasions. Have fun and enjoy your homemade sweet treats!

Common questions

Can I use milk chocolate instead of dark or semi-sweet chocolate? Milk chocolate can be used, but keep in mind that it may result in sweeter nonpareils.
Can I skip the coconut oil? The coconut oil helps create a smoother and shinier chocolate coating, but you can omit it if needed.
How long do nonpareils last? Nonpareils can be stored in an airtight container at room temperature for up to 2 weeks.

Serving dishes and utensils

Mixing Bowl - For melting the chocolate
Spoon or Piping Bag - To drop or pipe the chocolate onto the baking sheet
Baking Sheet - For setting the nonpareils
Parchment Paper or Silicone Baking Mat - To line the baking sheet
Double Boiler or Microwave - For melting the chocolate
Nonpareil Sprinkles - To decorate the chocolate discs

Origin stories

Nonpareils, meaning 'without equal' in French, have a rich history dating back to the 18th century. Originally, they were tiny colored sugar balls used for decorating cakes and other pastries, and they were considered a luxury item due to the effort it took to make them. They were traditionally created by adding multiple layers of sugar syrup to a tiny seed in a pan, similar to the process of making pearls. The term 'nonpareils' eventually evolved to also include the delightful chocolate discs adorned with these tiny sugar balls we know today. In the 20th century, American candy manufacturers started producing them en masse, coating chocolates with these tiny candies, making them a beloved treat across generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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