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Articles tagged #CHOCOLATE
Articles tagged
#CHOCOLATE

No Cocoa? No Problem. How to Substitute Sephra Chocolate Chips for Cocoa

Out of cocoa powder, but have a delicious chocolate recipe that calls for it?

3 Easy Easter Desserts Guaranteed to Wow

With Easter around the corner, excitement builds as we look forward to getting together with loved ones and enjoying all the festive fun. And let's be real, who doesn't get giddy about the abundance of Chocolate and sweet treats that come with Easter?

What to Dip in a Chocolate Fountain

The rich, velvety cascade of chocolate is not only visually appealing but also incredibly tempting. Whether you're planning a wedding reception, a birthday party, a baby shower, or just a casual get-together, a chocolate fountain can be the perfect centerpiece for your dessert table.

Ruby Chocolate - What Is It? What Does It Taste Like? Is It Real Chocolate?

Ruby Chocolate is a variety of chocolate originating from Belgium, introduced to market by Barry Callebaut in 2017 as the fourth type of chocolate joining dark, milk and white. This chocolate boasts a distinctive pink color. In Callebaut's own words: Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness. Regarding its composition, the ingredients are: Cocoa Butter, Cocoa Mass, Milk, Sugar, Citric Acid.

5 reasons to fall in love with Sephra Belgian Chocolate

10 romantic dipping ideas for Valentine's Day

Nothing beats fondue for two on Valentine’s Day! Remember, it's the thought that counts, so why not set the scene and think outside the box? Let Sephra help you create sweet Valentine's Day memories with our romantic dipping ideas. But remember: It's adults only – some of them are boozy!

How to store Sephra chocolate for best results

"Sephra chocolate - a great product, but storing it properly makes all the difference"

Sephra chocolate - a brief history

Choosing the right Commercial Chocolate Fountain for your business

Years of research have gone into perfecting Sephra's Commercial Chocolate Fountains.

Which is the right Home Chocolate Fountain for you?

Congratulations! You've decided to invest in a home chocolate fountain! You're going to have lots of fun. That's the easy part, however. Choosing the right fountain might seem slightly trickier – simply because there are three great options to choose from. Select, Classic or Elite – which is the best one for you?

Things to consider when choosing a home chocolate fountain

Home entertaining is more fun with a chocolate fountain. We all know that! But which features are really important when you are choosing one for the first time? For sure, you want one that is well made, serviceable for years, easy to set up and easy to clean. Those are the most important features that come to mind. But there are other features that should be considered when you shop for a home chocolate fountain. Here are a few common questions: Q: Will it heat the chocolate? Will it flow other fondue foods like cheese, caramel or maybe even hot-wing sauce for a Super Bowl Party? A: When it comes to Sephra home chocolate fountains, the answer is yes. The fountain will heat the chocolate in the bowl, but we generally recommend melting it first. And yes, you can fountain other fondue foods. Q: Will it look lovely and still be solid, well-constructed and run smoothly throughout the whole party without a hiccup? A: Again, it's a resounding yes! If set up and used correctly, your Sephra fountain will be a valued machine you can count on. Q; If you’re hosting an elegant dinner party and the chocolate fountain is the dessert, will it be quiet and unobtrusive? A: All our fountains are kitted out with Whisper-Quiet motors. You won't even know it's there! Q: Will your fountain be high maintenance or will it be pretty much ‘self-sufficient’? A: Our home chocolate fountains are quick and easy to set up and easy to use. They're also The next thing to consider is how many guests you would like the fountain to cater for.

Which fountain is best?

Sephra Select – at a glance

16” tabletop home chocolate fondue fountain
  • Contemporary design
  • Brushed stainless steel finish
  • Easy QuickSet assembly
  • WhisperQuiet motor
  • Removable tier set
  • Dishwasher-safe parts
Perfect for small parties of up to 30 guests The Sephra serves up to 30 people. It stands 16" high and is the smallest of our home fountains. It has a 4lb capacity, but will cascade with 3 lbs of chocolate or fondue.

Sephra Classic

18” tabletop home chocolate fondue fountain
  • Contemporary design
  • Brushed stainless steel finish
  • Easy QuickSet assembly
  • WhisperQuiet motor
  • Removable tier set
  • Dishwasher-safe parts
Perfect for small parties of up to 40 guests The Sephra serves between 30 - 40 people. It stands 18" high. It has a 6 lb capacity, but will cascade with 4 lbs of chocolate or fondue.

Sephra Elite

19” tabletop home chocolate fondue fountain
  • Contemporary design
  • Brushed stainless steel finish
  • Easy QuickSet assembly
  • WhisperQuiet motor
  • Removable tier set
  • Dishwasher-safe parts
Perfect for small parties of up to 40 guests The Sephra serves between 30 - 40 people. It stands 19" high and has a removable basin and temperature control panel. The Elite has a 6lb capacity, but will cascade with 4lb of chocolate or fondue.

Sephra Home Chocolate Fountain features

- Whisper-Quiet motor - Basin that will melt and maintain your fondue temperature - Quality construction - Leveling ability - Ease of Assembly - Easy to Clean (some parts dishwasher safe) - Flows all types of fondue, cheese, caramel, salted caramel, ranch dressing, maple syrup, BBQ sauce...

Which chocolate should I use?

For delicious, cascading, gourmet chocolate, it’s got to be Sephra. Sephra chocolate has been specially developed by master chocolatiers to melt and flow effortlessly in chocolate fountains. Silky smooth and 100% fountain-ready, each variety is made with only the finest quality natural ingredients. Simply pick your favourite! Choose from couverture , which is manufactured in the USA, or imported luxury in Milk, Dark or White. Or you might prefer Sephra’s – designed to harden quickly and perfect for candy making.

How to clean a Sephra Home Chocolate Fountain

Before you invest in a , you'll likely want to know: Is it hard to clean? The answer is "no". Sephra Home Chocolate Fountains are not hard to clean, with a little common sense. We want you to enjoy using your fondue fountain without dreading the clean-up. So, here are some tips and tricks to show you how easy it is to clean your Sephra fountain. The videos are a little dated, but the information is still the same. But, first of all, some of our top tips!

Top tips for cleaning your home chocolate fountain

All our home chocolate fountains are stainless steel, with a plastic tier set. The auger, cylinder, tiers and crown are all dishwasher-safe. However, it's generally best to handwash them in hot, soapy water to maintain their pristine appearance and help them last longer. The parts will become more susceptible to cracking over time if they are frequently washed in the dishwasher. Try not to let the chocolate harden in the fountain before cleaning. It will be much easier if you just scoop and wipe out the molten chocolate. But please never pour chocolate down the sink! The basin should be wiped clean but never submerge in water. Don't get water inside the base unit, or it will damage the heating element. Allow the fountain to dry completely before storing it away in the box.

Cleaning the Sephra Select

Cleaning the Sephra Classic

Cleaning the Sephra Elite

Check out our channel for more how-to videos.

8 great reasons to hire a chocolate fountain for your wedding party

Years from now, as friends and family recall your wedding day or party, they’ll remember your smile, your excitement and some details of your wedding reception.
They’ll recall where you had the reception and have a vague idea of what the decorations looked like.
Maybe they'll remember some details of your gorgeous dress, but have no doubt… they will remember the chocolate fountain!
Here are a few more reasons to hire a chocolate fountain for your wedding reception or party:
  • It makes a great centerpiece and can be decorated to complement your theme
  • It's fun to watch – your younger guests will be smitten!
  • You can use it outdoors with the addition of a
  • It's a great conversation starter
  • You can fondue many things, including chocolate, cheese and even
  • The dipping options are endless – strawberries, apple, banana, pineapple, marshmallows, cream puffs, mini donuts... the list goes on!
  • Some might say a party isn't a party without a chocolate fountain

Hints and tips to help your party go with a swing

  • Makes sure you have plenty of napkins, plates or serving trays to catch any drips. No one wants any fondue on their good frock!
  • are a must (and the most cost effective)! Make sure you order plenty
  • Make sure your caterer has a to save your guests having to go 'fishing' for lost strawberries and marshmallows in the fountain
  • A will help keep your table neat and clean and will be very much appreciated by the clean-up crew! This is even more important if your party is outdoors. Trust us, blowing chocolate is a thing!
Click here to To locate a caterer or fountain rental business near you, visit our  

How to temper chocolate

Need to temper chocolate? Help is at hand! Believe it or not, the fear of tempering chocolate is quite common. But it can actually be fun. I always thought tempering chocolate would be a daunting task – and really tried to avoid it. Recently I saw a segment on the Food Network on how to temper chocolate. Now, I’m all in to tempering! It's actually fun! There are so many recipes which really rise to the next level, simply by using a good quality chocolate and tempering it. I’ve been a home cook and part time caterer for years, so I found many of The Food Network shows fun to watch and also got many good recipe ideas. Alton Brown has always been the most interesting, because he gave scientific facts about the food you cook and eat... and what actually happens, scientifically, to the food during preparation. Over the years, Alton has played many a roll on the Food Network, but his “Good Eats” show has remained popular and entertaining, as well as informative, to this day. Who knows how many years it’s been on, and yes, how many reruns we’ve endured, but, he’s given us many interesting and important scientific facts about the food we eat. Alton has several interesting “side-kicks” on his show. One he refers to as “W” is a well versed but impatient kitchen store employee who finds Alton totally exasperating because he searches for kitchen implements which are (as he put it) “multi-taskers”. In other words, he wants a pot or pan which will have more than one use in the kitchen! The other side-kick, known as “Shirley” is an actual food scientist who explains reasons for the action and re-action you get when you mix ingredients or substances. I happened to be watching a “Good Eats” show recently and the subject “WHY TEMPER CHOCOLATE?” came up. It was Shirley’s job to explain exactly what happens when you temper chocolate and why it has to be done a certain way and maintain an exact temperature to be successful. I thought it would be interesting to pass this along to you and hopefully you’ll find it both interesting and helpful the next time you're working with chocolate.

Why Temper Chocolate? To Avoid Chocolate Bloom

If you heat and cool chocolate without controlling the temperature - the crystallization of the cocoa butter will result in crystals of different sizes (bad crystals) forming, and your chocolate will bloom. To simplify, it will appear dull and covered with white patches. It will also crumble rather than snap and “melt in your hands, not in your mouth”. Have you ever attempted home made candy during the holidays. I made a batch of caramel turtles years back that were scrumptious. However, they only looked scrumptious for about a day and half before they started turning whitish and ugly. That was before I knew about tempering which would have alleviated the problem... especially important when giving them out as gifts. Which I did. If chocolate blooming does occur, the chocolate is still okay to eat, just not as attractive as if you would have tempered it.

The Purpose of Tempering Chocolate To avoid this, you need to temper your chocolate. Tempering chocolate controls the crystals, so that only consistently small crystals are produced, resulting in a much better chocolate texture. I have, whenever possible, avoided the need to temper chocolate completely by rolling my truffles in sugar, cocoa or nuts. However, if the recipe requires it and you want your chocolate to be shiny & “snap able”, without a white bloom, then temper, you must.

How to Temper Chocolate

So, exactly how do I do this, you ask? Well, there are just a few things needed to begin. And, really, it’s not rocket science and it’s NOT difficult. A couple of quick tips and you'll be tempering like a pro. First, don’t temper less than one pound of chocolate at a time. It’s easier to work with larger batches to maintain the proper heat and it’s also easier tempering dark chocolate (no milk solids) than tempering milk chocolate. So, if this is your first “go” at tempering, try using chips and save the Sephra milk and white chocolate for later. Second, you’ll need a . Easy to purchase online or at a kitchen store. Simply read the description to make sure it’s a good fit for tempering chocolate or a chocolate thermometer. I always read the reviews, too. Don't want to throw my money away and customers are always brutally honest.

Here we go...

  • Set aside about a quarter of the chocolate chips you are tempering; you’ll need these later
  • Place ¾ of your Sephra dark chocolate chips into a microwave-safe bowl
  • Microwave on 50% power for 30-45 seconds at a time, give a stir and continue to heat until the chocolate is melted and smooth
  • Bring the chocolate to 115 degrees Fahrenheit (46 C)
  • When working with milk or white chocolate, bring the milk or white chocolate to 110 degrees Fahrenheit (43 C)
  • However, with dark chocolate…if it’s not 115 degrees, heat in short bursts (like 5 seconds, no more) until it reaches temperature, but don’t let it go above 115 degrees
  • Keep in mind… Chocolate burns so easily and then it really gets ugly
  • Now add the remaining tempering chocolate chips you saved and stir constantly to incorporate it into the melted chocolate
  • The newly added chocolate chips will bring down the temperature (thus tempering …get it?) of the whole batch
  • For dark chocolate you want your ultimate perfect temp to be 90 degrees Fahrenheit (32 C)
  • For milk or white chocolate your perfect temp is 87 degrees Fahrenheit (30 C)
  • Test your chocolate. Smear a small amount of chocolate on waxed paper and see if it sets. Properly tempered chocolate should begin to set in just a few minutes
  • It will lose its shine and take on a matte look, then it will start to set around the edges. At cool room temperature, a streak of tempered chocolate should set within 4-6 minutes. (Don’t be tempted to put in the refrigerator, this will not tell you if the chocolate is actually in temper)
Using Tempered Chocolate Now that you've tempered your chocolate, you must keep it warm but not hot, ideally in the 85-88 Fahrenheit degree range while working with it. You can keep it warm over a pan of warm water, but Alton Brown suggested using a regular “heating pad”, which I thought was genius. (We all have a well-used heating pad lurking in the linen closet somewhere.) Place a towel between the heating pad (set on low) and the bowl. Stir the chocolate often to main uniform temperature while you’re using it. Now you’re off and running to make all the chocolate goodies your heart desires.

Always Use Good Quality Chocolate

So this is a bit of a sidebar here, but if you’re not familiar with Sephra Chocolate – I want you to be. There are many things you can do with Sephra Chocolate. Of course, we started in 2003 to create the best chocolate fountain chocolate; and worked with one of the world’s finest chocolatiers to formulate the perfect recipe for fondue chocolate. The thought of adding oil to our chocolate, like other chocolate fondues out there, was just unthinkable! As the years passed, we realized we had the finest chocolate to do most everything. Sephra Chocolate Chips are ideal to use as baking chocolate. You can confidently use Sephra dark chocolate for some of the best chocolate chip cookies EVER. Stir into hot milk for some sensational “hot” cocoa. If I am making a cake or batch of brownies I always throw a handful of Sephra chocolate chips into the batter before baking. It just adds a bit of chocolately deliciousness and makes everything more moist. Of course, there is no question about how flawlessly it runs in our Sephra Chocolate Fountains; thousands of caterers, world-wide, would use nothing else. So by tempering Sephra chocolate, you’re now preparing it for candy making, frosting ganache (oh, give me a bowl and a spoon, please) or taking it to the “next level” as the term goes. We find the tempered chocolate is luscious as a chocolate coating on our , the newest "IT" product to our Sephra line. The Belgian or Premium Brands are outstanding, but must be tempered to keep their rich glossy color. If you’re not in the mood to temper, try the Sephra Melts – ideal for candy making without tempering.

Give Tempering a Try

So next time you're tempted to not temper because you, like I did, have a fear of tempering, DO IT. It's really interesting and fun and will really make your chocolate recipe extra delish!

How to assemble your home chocolate fountain

[caption id="attachment_2330" align="aligncenter" width="2000"]

The Sephra Select Home Chocolate Fountain is perfect for small gatherings[/caption]   Need help to assemble your home chocolate fountain? No problem! Check out our handy guide below. The video below demonstrates how to assemble our and fountain delicious caramel fondue for your guests. It's rather dated but the assembly is still the same!

How to assemble your Select Home Chocolate Fountain

Putting Sephra's Select Home Chocolate Fountain together couldn't be easier and should only take around two minutes. We'll add some liquid caramel fondue and, as always, recommend using the special This prevents spinning and lost fruit in the fountain basin. As you can imagine, it's pretty amazing! All that rich, buttery caramel cascading over the tiers of the fountain. Yum! Basically, you just put the tier set on, add the fondue and turn it on!  

Step-by-step assembly

[caption id="attachment_2331" align="aligncenter" width="1000"]The Select is Sephra's smallest fountain, standing at 16" tall [/caption]   It really is as easy as 1,2, 3. Here's our guide broken down with specific steps for if you're a first timer! 1. Place your fountain base in the perfect place for dipping, as well as being able to plug it in. Remember your home chocolate fountain needs power! 2. Plug it in and turn on the "Heat" setting to get the basin warmed up. 3. Next you'll add part of the tier set. Slide the bottom cylinder into place over the three pegs in the basin. 4. Then add the top half of the cylinder. There's a little groove in the top half of the cylinder to slip it onto the lower section. 5. Drop in the auger and make sure it is seated properly (over the center assembly) so it won’t twist or turn. (This will make sure it doesn't spin as it needs to when turned on.) 6. Now you can add the fondue – just before you put the tiers on. It's just easier to pour the fondue into the fountain before seating the tiers. 7. Next, seat the tiers. Slide the larger bottom tier over the cylinder followed by the smaller tier. They will just "sit" right where they are supposed to! Boom. Top with the crown and you’re set. 8. Make sure the fountain is level. The fountain has adjustable feet which twist up and down to assure you get it level. You can use a small level from Home Depot or Lowes or just eye ball it once the fondue it on. (The levels are only $3 or $4 dollars and will make your job more “professional”.) Place the carpenters level on top of the crown and adjust the feet so that the bubble in the level is in the middle. 9. Turn on the fountain and let's get dipping!

About the Sephra Select Home Fondue Fountain

The Sephra Select is the smallest home fondue fountain standing about 16" high. It's perfect for small gatherings and groups of up to about 25 people. And, of course, there's plenty of fun to be had for the family too! The fountain can hold up to 6lbs. of fondue, but runs well on 4lbs. You can always add more fondue as you go – which is super simple to do.

So many fondue recipes!

[caption id="attachment_2297" align="aligncenter" width="1773"]Home chocolate fountains are so much fun! [/caption]   The fondue options are limitless! You can serve your family something different every week there is such a great variety. Chocolate is – and will continue to be – the most popular! ... they are all delicious. You can even color the White Chocolate to match the decor of your event. Holidays, wedding and baby showers, kids favorite colors for birthdays – it's so much fun! The Select also flows well using caramel, liquid peanut butters, Ranch Dressing, BBQ sauce, cheese fondue, and Maple syrup!  

Fresh Strawberry Muffins with Chocolate Chips

I was in the mood to bake muffins today and went to my cupboard looking for the usual muffin recipe ingredients. Found nothin'! No blueberries or apples. Not even a can of pumpkin - which makes sense. It is March. I did find some fresh strawberries, though. Having never made muffins with fresh strawberries I was a little hesitant, but these turned out great. The other key ingredient, which I always have on hand is a bag of . I never buy store bought chocolate chips - ever. Sephra chocolate is so superior, taste wise, creamy wise and also has so many uses you can't do with regular store bought chocolate chips. So I was set and ready to give these a try. They are a nice moist muffin with a Springtime twist. The chocolate stays melty inside the muffins giving them a bit of dark chocolate in every bite. And as we know - dark chocolate is actually good for you, so I try to use them whenever possible!

Fresh Strawberry Muffins with Chocolate Chips

INGREDIENTS: 1 cup fresh strawberries, chopped into 1/2-inch pieces 3/4 cup Sephra Dark chocolate chips (Belgian or Premium) 2 tablespoons all-purpose flour – to toss with strawberries & chocolate chips 2 cups flour 3/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon cinnamon pinch of salt 1 large egg 2/3 cup buttermilk 1/2 cup canola or vegetable oil (use same amount of apple sauce to cut calories) 2 rounded tablespoons plain Greek yogurt or sour cream 1 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 400 F. Line muffin tin with paper liners or spray with floured cooking spray (If I use paper liners I give them a shot of floured cooking spray, too. Just makes them easier to peel); set pan aside. 2. Place the strawberries and chocolate chips in a medium bowl, add 2 tablespoons flour and toss to coat; set aside. 3. In a large mixing bowl, combine 2 cups flour, sugar, baking powder, cinnamon and salt. Whisk to combine; set aside. 4. In a medium mixing bowl, combine egg, buttermilk, oil, Greek yogurt and vanilla. Whisk to combine. 5. Slowly pour wet mixture over dry ingredients, and stir lightly until just mixed. Batter will be thick and lumpy. Don’t over mix. If your batter is really thick add a touch of buttermilk to thin just a bit. 6. Gently fold in the strawberry, chocolate chip, flour mixture. 7. Using a medium ice cream scoop fill each of section of the prepared muffin pan to about 3/4-full. Filling them fuller will give you the nice dome shaped muffin so don't be afraid to fill them up! 8. Bake approximately 20 minutes, or until tops are domed and puffy. Insert a toothpick into the center of a muffin or two. If it comes out clean, meaning no batter, your muffins are done. Baking times may vary because the moisture content in strawberries, pan sizes, climates, and ovens. So keep an eye on your muffins; not the clock. 9. Let muffins cool in pan for about 15 minutes before removing. Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or frozen in freezer bags for up to 4 months.                                       Had to do a quick taste test! They passed with flying colors. Might share a few with my neighbor who just had a little minor surgery - or I might not. She'll be fine :) SUBSTITUTIONS To make these muffins as healthy as can be I do sometimes use these little tricks: - I do (sometimes) substitute apple sauce instead of oil. Equal amounts. It's a real calorie saver. - As a general rule, I always use Greek yogurt instead of sour cream. Even on Mexican food, etc. You really can't tell the difference and the health benefits of the yogurt totally surpass sour cream. - If you don't have buttermilk; add a teaspoon of vinegar to regular milk; give a quick stir and let sit 5 minutes. - Opt for dark chocolate as opposed to milk chocolate whenever possible. In this recipe they are perfect, as the milk chocolate would make the muffins a bit too sweet. Sephra Dark Chocolate is semi sweet, totally delish and never bitter. - If you want to spread a little something yummy on muffins or toast; opt for coconut oil. It adds a little extra something just like butter, but without clogging your arteries! Raw honey is another good option to smear on tasty treats!  

Chocolate Covered Bacon - Strangest Foods Dipped into Chocolate

Chefs and chocolate lovers are constantly experimenting with chocolate. After all, you never know what might taste great covered in chocolate until someone is brave or creative enough to try it. Although these bizarre chocolate dipped treats might not make it onto traditional dessert menus, they are finding their ways into willing mouths everywhere.

Chocolate-Covered…Bacon?

In Mississippi, Quad-City chef Jeff Grunder has been busy creating chocolate-covered bacon treats. In 2009, Grunder collaborated to develop chocolate-covered bacon skewers, of which he sold 30,000 at two local fairs: the Mississippi Valley Fair and the Wisconsin State Fair. He plans to make a splash this year with a take on chocolate-covered bacon with gooey chocolate chip bacon cookies. Grunder says he just wants to give hungry fair-goers something new to snack on. He also offers a fresh take on traditional moon pies by dunking them in fresh, warm chocolate and sprinkling a healthy layer of freshly friend bacon bits and nuts. Grunder claims the vanilla filling complements the smokiness of the bacon and predicts they’ll be best sellers.

Dipping Bacon in the Chocolate Fountain?

Many of the chocolate fountain rental companies who use our fountains and chocolate have had interesting experiences with bacon being served as a dipping item. Typically, you have your strawberries, marshmallows, creams puffs, etc. Every now and again a caterer will bring out a huge tray of bacon (as ordered by the bride, or whoever is hosting event. And BAM! Before you can say chocolate covered strawberry - it's gone! Guests go crazy for the chocolate covered bacon. Even though it may not sound appealing at first, that combo of sweet and savory cannot be beat. So the next time you're racking your brain for something out of the ordinary at a chocolate fountain rental event or family party - break out the bacon!

Julia Roberts Serves Chocolate-Covered Crickets

Well, if Hollywood isn’t completely ready, Julia Roberts is ready to introduce all her friends to this unusual chocolate treat! Roberts hosted a dinner party, where she presented platters of chocolate-covered crickets to her guests. Although a source at the party attributes this gesture as typical Roberts’ style and says she is always trying new things, the source also claims that Roberts was just about the only guest who indulged in this particular chocolate treat. Maybe Hollywood isn’t quite ready for that kind of chocolate decadence just yet.

Chocolate and Chicken Skins?

Although many professed chocoholics might claim that chocolate would taste great on anything, chicken skins might not have been uppermost in their minds at the time. However, Dominique Persoone, a Belgian chef known for his outrageous chocolate combinations and creations, introduced chocolate biscuits encrusted with chicken skins or gribenes – meaning chicken skins fried until crisp. This treat was introduced at the Paris Chocolate Show along with another interesting chocolate treat: chocolate-dipped cheese balls, which are apparently the new pairing for red wine. The world of chocolate is constantly evolving, and those creative enough to try seemingly outrageous chocolate combinations just might discover the next chocolate craze to sweep around the world. You just never know what chocolate-covered delight is right around the next corner.

Chocolate Fountain - How much Chocolate do I need?

One of the questions we're commonly asked here at Sephra about our is how much is needed to flow properly at rental events and parties. If you work in the rental or catering business, you'll want to know the answer too – especially if you want to advise your clients. If you are hosting your own chocolate fountain party at home, knowing the right quantity is just as imperative! Of course, it depends on the size of your fountain how much it will need to curtain effectively.

Which chocolate fountain do you have?

Your Sephra fountain needs a minimum amount of to create a full curtain of chocolate over each tier. You will need to take the difference between the maximum amount your fountain will hold and the minimum it needs to flow to deliver the complete chocolate curtain. This number will be the amount of servable chocolate your guests will eat from before you start to lose the “curtaining” effect of the chocolate flow. Home fountains typically need at least 4lb of chocolate to avoid any gaps in the flow. They can generally hold up to 6lb of chocolate at any one time. But, of course, you can top up with melted chocolate as you go. need (and can take) more chocolate. Therefore, so it's best to check which model you have and refer to the user manual. Or you can who will happily advise you on chocolate quantities. As a general rule of thumb, 1lb of chocolate will 'feed' around 10 guests. So, for larger events, a should be sufficient for around 200 guests. Here at Sephra, we sell chocolate in microwaveable 2lb bags so you can melt it first to speed up the process.

Chocolate Fountain Capacities

The video below helps to explain the formula. In the meantime, here are some at-a-glance amounts:

Deeply dippy

From experience, we estimate each person will dip roughly three items about the size of a large strawberry or marshmallow. Not everyone will dip in the chocolate fountain and some people will dip more than others. We recommend you start off with more than the minimum your chocolate fountain needs because once guests start dipping, the flow will not be like the pictures (smooth and perfect). Instead, you will have gaps in the chocolate curtain. It's always better to have too much than not enough. Browsing in Europe? Check out our partners over a , they have their own as well!

Chocolate Mousse Recipe - Too Easy to Believe

I am always looking for ways to cut corners during the Christmas season without anyone noticing! If it's important to you to keep up with your holiday schedule and sneak in a few easy fixes - read on! We have some awesome Christmas recipes from Sephra’s kitchen!

Recipe: Chocolate Peppermint Cookies

Always do one or two test cookies; let them cool and sample them. Then you can gauge if you need to bake less or longer, add more flour etc.

How to Choose the Best Commercial Chocolate Fountain

Any event that takes advantage of Sephra's is sure to dazzle guests with its elegant presentation and cascade of delicious chocolate. Sephra is known for providing chocolate fountain entrepreneurs with the highest quality chocolate fountains, as well as a decadent chocolate that's ready-made for the fountain. Click to find out why is so important compared to other chocolate fountains on the market. Chocolate fountains are user-friendly, and Sephra offers a model perfect for events of all sizes. To make sure you can please all your clients who request a Sephra chocolate fountain, read the following descriptions to decide which chocolate fountain (or combination) will best complement your business. Sephra Commercial Chocolate Fountain: Ultimate Presentation If you have clients who host large events or operate a venue that regularly hosts such events, like corporate parties or weddings, then you will want to offer them the Sephra 44-inch commercial chocolate fountain. It comes in a choice of 2 finishes: brushed or polished stainless steel for a sleek, contemporary look. It makes a striking centerpiece with 4 tiers of cascading chocolate. The Sephra holds up to 20 pounds of chocolate and will leave over 150 guests satisfied. Montezuma Chocolate Fountain: Perfect for Events Large and Small The Montezuma is a popular chocolate fountain rental, standing 34 inches tall with 3 tiers, making it suitable for events large and small. It also comes in the choice of brushed or polished food grade stainless steel, making it the perfect complement to a casual or formal affair. The Montezuma uses the same base as the Sephra, giving it the capability to hold 20 pounds of chocolate; however, it can hold as little as 12 pounds for parties of less than 150 people. Aztec and Cortez Chocolate Fountains: Beautiful Starters and Supplements The Aztec and Cortez commercial chocolate fountains offer the ability to stand alone or complement one of the larger chocolate fountains. The Aztec stands at 27 inches, uses 11 pounds of chocolate and serves between 75 and 150 guests. The Cortez is 23 inches tall, is easily transported, and yet still holds 10 pounds of chocolate, serving 50 to 75 guests. These smaller chocolate fountains are ideal both for small businesses just getting started in chocolate fountain rentals, as well as established businesses who would like to use one of these in conjunction with the Montezuma or Sephra to create a chocolate fountain arrangement at their next large event. All of these chocolate fountains include a removable basin for easy cleaning, a limited lifetime warranty, and are constructed with food grade stainless steel. Even better, Sephra's chocolate for chocolate fountains is ready for use without adding ingredients, making this an easy choice for convenience and quality. Choose the model that best suits the type and size of event you host, and it will not only pay for itself after a few rentals, but will keep your clients requesting one again and again!

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