Chocolate-Dipped Grissini

Roughly chop the couverture and place it in a heatproof bowl. Slowly melt it in a hot water bath, stirring smooth from time to time.

Put sugar sprinkles, chopped walnuts and chopped pistachios into small bowls and lay out a piece of aluminum foil as a work surface.

Dip each grissini individually about three quarters into the melted couverture and let them drip briefly.

Immediately sprinkle the still-wet chocolate with sugar sprinkles, walnuts or pistachios as desired.

Place the grissini on the aluminum foil and let the chocolate dry completely.