Nonpareils Candies Recipes

Steps:

• Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
• Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.

Steps:

• 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.

Steps:

• Draw 24 (3/4-inch) circles on sheet of parchment; place parchment sheet, circle sides down, on baking sheet.
• Microwave chocolate and shortening in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted and mixture is well blended. Let stand 5 to 10 min. or until slightly thickened.
• Spoon chocolate mixture onto parchment, spreading as necessary to completely cover each circle. Let stand 10 min. or until almost firm. Sprinkle with nonpareils.
• Cool 2 to 3 hours or until chocolate rounds are firm.