Other materials:

• 2 bowls
• 2 spoons
• Christmas ribbon

Fill the chocolate melter with 400 gram dark chocolate. Turn the melter on to 45°C and let the chocolate melt. When the chocolate is completely melted  turn back the temperature to 31°C. Add 100 gram dark chocolate to the melted chocolate and stir them until they are dissolved. This is tempering.

Fill a bowl with a bit of melted chocolate and add a few drops of water and stir this. The chocolate will become thick due to the adding of water. Stir as long as needed until you have a chocolate pasta. Place the tip (number 18) in the bag and fill it directly with the pasta and pipe the wreaths on the transfersheet. Sprinkle directly some nonpareils over them and let them dry. Repeat this until you have used al the chocolate.

Repeat this for the milk chocolate, with the same amounts. When the chocolate wreaths are dry they should have a nice shiny layer.

Please note: when adding water to chocolate you can’t melt the chocolate again.