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Nonpareils, also known as Hundreds and Thousands, are tiny sugar balls used for decorating cakes, candies, and chocolates. Their name is French for “without equal,” referring to the spectacular ornamental effect that sprinkling them has on any given dessert.

The origin of nonpareils is uncertain but their use goes back to at least as early as the 18th century when frosted wedding cake recipes began using them for decoration. With time, chocolate caught on and a treat with nonpareils sprinkled on one side of a small flat chocolate disk became all the rage. These delicious and colorful bite-sized confections are called chocolate nonpareils.

Learn the use of nonpareils in our Basic Chocolates Program.