Melt dark chocolate to 122 F in a double boiler. Make sure to keep mixing and not let any water get into the chocolate. Once it reaches 122F, remove from heat and add in the seeding chocolate (hard chocolate not melted yet). Add about 25% of the total amount of chocolate used. Continue mixing chocolate until it reaches 82-90 F. This is the workable temperature, if it gets too hard re heat but do not exceed 90F or it will no longer be tempered.
Once chocolate is tempered pour in chocolate into mini muffin tins with paper cups in them. Before chocolate hardens cover top of chocolate completely with the small, circular, rainbow sprinkles. Let harden in the fridge
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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