1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Transfer 1 third of the tempered chocolate into a separate bowl, sieve over the orange colour powder and mix to combine.
3. Transfer the orange chocolate into a piping bag and cut a small tip off the end. Pipe straight lines over a lined tray.
4. Sieve the pink colour powder (A) into the remaining chocolate and mix to combine.
5. Transfer approximately half of the pink chocolate into a piping bag and pipe straight lines onto a lined tray.
6. Lastly, add the pink colour powder (B) to the remaining pink chocolate and mix to create a darker shade of pink, then repeat the piping process.
7. Allow to set at room temperature.
8. Create the sprinkles by breaking up the lines of chocolate into different size sticks.

NOTE:   Store in an airtight container at room temperature for up to 1 month.