For 6-8 pieces

200g chocolate or couverture of your choice
4 tsp neutral oil
6-8 grissini (neutral)
a few grams of popping candy sprinkles (internet product)

Melt 100g of chopped couverture chocolate with 2 tsp of oil in the microwave or in a bain-marie at 4 degrees until it is nice and liquid. With with on Low 3x 2 minutes, stir after each pass.

In the meantime, prepare baking paper: a wider piece to pour the chocolate onto later and turn the grissini in and a narrower piece to sprinkle the sprinkles over the sticks (and catch any that fall off).

Pour some chocolate onto the baking paper and roll the grissini in it, leaving a small handle free.

Sprinkle the sprinkles for the chocolate-coated sticks and place them in small glasses to dry.

Then melt the other half of the chocolate with the oil.

I first took a small vase, put the chocolate in it and then dipped it. It was semi-successful because the chocolate layer was too thick. Rolling - as in the first round - works better and is quicker. The popping candy chocko sticks are ready. Leave to dry well before enjoying.