White chocolate and sprinkles

White chocolate shapes with 100s and 1000s

White chocolate shapes with coloured sugar balls

Back when kids’ penny pick and mix sweets were actually closer to costing pennies, a favourite of mine to splurge pocket money on were White Gems. These are tiny discs of some substance that’s a bit like chocolate, except for the taste, with rainbow-coloured hundreds and thousands (sprinkles). I loved them for the look. Rainbow colours work like magic on small children and that’s why things like My Little Pony happen.

Feeling in a nostalgic mood for some colourful chocolate, rather than buy the commercially made sweets that are still available, I decided to make a variant. As the name White Gems is no doubt registered to someone’s company, these are my “White chocolate shapes with coloured sugar balls”. Please feel free to suggest a snappier name as I’m not very good with that sort of thing.

There’s only three things you need to make these: white chocolate, some rainbow hundreds and thousands, usually found in the baking and cake decoration section of supermarkets, and a silicon mould. (The link shows the one I use, unfortunately it is a discontinued line on the website)

Break the chocolate bar up into chunks, then either melt it in a microwave or in a heatproof bowl over a saucepan of simmering water. Add a few hundreds and thousands to the silicon mould shapes. Once the chocolate has fully melted and become runny cool for a minute or two, so you won’t burn your hands on it instantly, then spoon or pour the chocolate into the mould. Put the mould into the fridge and leave to cool for about an hour. Et voilà, chocolate shapes with added rainbow colours!

The photo above was my first attempt and aesthetically they could do with some more work but they taste great! There are now none left as Mr. Other Half helped me with the quality control process.

5 thoughts on “White chocolate and sprinkles

  1. I think this photo is just fine! I love that your husband helped you with “quality control.” Unfortunately, white chocolate is one of two foods I will not ever willingly eat…tastes like plastic to me and no chocolate is involved, actually…the other one being maraschino cherries. I’m a dark chocolate girl. But these look adorable and if you like such things I bet they satisfied your craving for sweets. Good instructions, too. I like that the hundreds and millions’ colors seep through the white “shells.” So pretty.

    • Thank you, I’m glad you find them pretty! You are not alone as I know a few people who just can’t abide anything with a white chocolate “flavour”. I like the brand I made these with as it’s heavy on vanilla, to me white chocolate tastes creamy. For a serious chocolate hit I prefer dark too and skip milk stuff entirely.

  2. Argh, this is such a bitter/sweet thing to see in the morning when (1) it look so tasty (2) awesome presentation (3) low blood sugar.

    I might have to try and make these.

    • Thank you! Haha, oops, low blood sugar is no fun especially when you’ve got sprinkles and chocolate tempting you. I hope you will give these a try sometime. It’d be great to know what you think of them.

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