Chop the chocolate. Transfer to a microwave-safe bowl.

Add butter.

Microwave for 30 seconds. Take it out and give it a stir.

Again microwave for 30 seconds. Take it out. Stir (you may have to microwave it 2-3 times).

Keep doing this until the chocolate has almost melted (only a few pieces/lumps remain). At this point, stop microwaving. Let the chocolate sit at room temperature. The remaining pieces will melt on their own.

Coat the breadsticks with chocolate.

Place them over a plate lined with baking/parchment paper.

Keep in the freezer to set faster.

Transfer the melted chocolate into a piping bag and snip off the tip.

Take the breadsticks out.

Pipe the chocolate slowly and steadily over the breadsticks (watch the video).

Add the colourful sprinkles.

With the remaining chocolate make chakri/chakkarginni (spirals).

Keep in the freezer until they set completely.

Then, carefully lift the shapes off and place them on the plate.

Serve immediately! (as they might melt)