### Chocolate Nonpareils

Hey there, sweet tooth soldiers! Get ready to satisfy your cravings with some Chocolate Nonpareils — little chocolatey indulgences that have been adored since forever. Why? Well, it’s probably the combo of velvety chocolate and crunchy sugar pearls. They’re like happy little bites of heaven that any friend, family member, or sneaky midnight muncher would totally want. Trust me, make a batch and your kitchen will feel like Willy Wonka’s chocolate factory.

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MORE OF OUR FAVORITE…

So, there was that one time I made these treats for our family movie night — simple plan, lots of fun, right? Not just the kids, but even my husband who’s usually skeptic about my sweet experimentations was swiping the whole tray. Now, these chocolate nonpareils, they’re like our family’s little sweet secret for when you just need a couple of seconds of chocolate bliss. They’ve become our cozy tradition, and I’m all here for it!

Why You’ll Love This Chocolate Nonpareils

– These are your bite-sized bundles of joy—casual enough to share or hoard.
– They’re basically a no-brainer to make, almost too easy! Even on cranky days.
– Did I mention how FUN it is to sprinkle those nonpareils everywhere? Like edible confetti!
– Perfect excuse to call chocolate “fancy.” Just look at these beauties!

How to Make It

Alright, let’s buckle up for some action. Chop up your favorite chocolate, we’re talking dreamy, melty goodness here. Melt that chocolate in a bowl over simmering water—kind of like a chocolate sauna. The steam does its magic without directly touching the chocolate, avoids that whole scorched mess. Spread the melted joy onto a parchment-lined baking sheet into little rounds. And then, here comes the fun: sprinkle with those nonpareils! Don’t worry about a little spillage, life’s messy, right? Let ’em set and voilà! You’ve got yourself some snazzy treats.

Ingredient Notes

– **Chocolate:** You can use any kind you love, but the darker, the better for that bittersweet kick. Just don’t let it burn while melting. Been there, scrubbed that.
– **Nonpareils:** These are like edible glitter — blaze of color and texture surprise! Plus, how cool is it to make stuff look good just by shaking a jar?
– **Parchment Paper:** Seriously don’t skip it, unless you want your treats stuck on the tray and your mood in the pits. Been there too.

Recipe Steps:

1. Chop chocolate into small pieces.
2. Melt chocolate in a heatproof bowl over simmering water.
3. Once melted, spoon small rounds of chocolate onto parchment paper.
4. Sprinkle nonpareils generously onto each chocolate round.
5. Let the chocolate set completely before serving.

What to Serve It With

Tips & Mistakes

Blame it on the chocolate if you get carried away and make a nonpareil tower! Think of it as sweet architecture. If you’ve got a bit of patience, these are fabulous with a good cup of coffee. You’ll feel like an artist in a biscotti abandon.

Storage Tips

No shaming here — if these last, pop them in an airtight container, not on top of the fridge unless skirmishes over chocolate sound interesting. Storing them in the fridge, by the way? Great excuse to enjoy them cold. All rich and intense. Breakfast dessert, anyone?

Variations and Substitutions

Got a hankering for white chocolate? Go for it! Or when you realize you’re out of nonpareils (we’ve all been there), any sprinkle will do — cinnamon sugar or crushed nuts are winners here. Or if you’re feeling wild, mint chocolate. Yep, it’s a minty wonderland. Just whip something up with what you’ve got!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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