Makes approx 60 jazzies  The Seeding MethodThe seeding method is one way of tempering chocolate that is great for small quantities of chocolate and for home environments that require minimal mess and equipment. 

Makes approx 60 jazzies 

1. As per the seeding method: melt ⅔ of the white chocolate in stages in the microwave until approximately 50˚C. Add the remaining ⅓ finely chopped white chocolate and mix well until incorporated and smooth. 
2. Keep stirring until the chocolate reaches 27-28˚C (for white chocolate you do not need to heat until 30-31˚C) you are now ready to pipe! 
3. Place your sprinkles on a flat tray and pipe circles of white chocolate to your preferred size. Alternatively you can pipe white chocolate circles on acetate and scatter over the sprinkles whilst the white chocolate circles are still wet.

The Seeding Method
The seeding method is one way of tempering chocolate that is great for small quantities of chocolate and for home environments that require minimal mess and equipment. 

1. Bring a pan of water to a simmer and then remove from the heat. Break the chocolate up into small chunks and add ¾ to a bowl. Set the bowl over the pan to make a bain-marie, ensuring the bottom does not come into direct contact with the water. Let the chocolate gradually melt to 55°C, stirring slowly and continuously (you can also do this in the microwave in short intervals).
2. Remove from the heat and add the remaining chocolate pieces. Slowly stir the chocolate until it melts and reaches 27-28°C. 
3. Place the bowl of chocolate back over the pan of water and set over a low heat. Reheat to 31-32°C for dark chocolate, 30°C for milk chocolate and 28°C for white.