HOMEMADE CINNAMON SPRINKLES & CHIPS (and other flavors)

Leia em PORTUGUÊS

I have recently read some interesting tips at Barbara Bakes where she described the cinnamon chips that she had used in her Zucchini Muffins as being "essentially white chocolate chip loaded with cinnamon", and I instantly wanted to try making some. The Daring Bakers' Challenge on tempering chocolate was the perfect occasion. I was having so much fun playing with chocolate that I went a little further and made cinnamon sprinkles as well and used them to garnish my banana bonbons. They are amazing, but next time I think I can use more cinnamon.

For the chips, all you have to do is temper some white chocolate and add ground cinnamon to taste then pipe chips on parchment paper and let them set in the fridge for about 10 minutes. I piped two different sizes: regular and tiny chips. Tiny chips made of dark chocolate make perfect fake passion fruit seeds! Click HERE to see an example.

For the sprinkles, pipe thin lines.

If your chocolate is correctly tempered, the lines you piped will easily pop out of the parchment after it is set  and all you have to do is put them together and cut them with a sharp knife to the desired size.

 Of course you can also make them with plain white, milk or dark chocolate, and use your imagination for different flavors. 

Next time I might add coffee to dark or milk chocolate, yum!