Featured Articles
Everything You Need to Know About the Rise in Chocolate Costs
If you’ve been feeling deflated due to the rising Chocolate prices recently, you’re not alone. At Sephra, we understand the impact these costs are having on both businesses and consumers. Naturally, with such a drastic increase, there are many questions! We want to help our customers understand the key reasons behind the surge in Chocolate costs and explain how we are addressing these challenges.
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?
How To Fountain Cheese Fondue
Are you out of fresh, fun party ideas for the holiday season? Got a chocolate fountain? Then how about cheese fondue?
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?
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How to throw a Halloween chocolate fountain party
Halloween is the perfect holiday to host a spooktacular chocolate fountain party for the kids.
Compound Chocolate: What are Chocolate Melts?
What are chocolate melts? We receive many inquiries each day regarding the differences between couverture chocolate and compound coating. Simply put, Compound chocolate uses vegetable fats in place of the cocoa butter used to make 'real' chocolate. Given the common reference to both as 'chocolate,' it is important to make the distinction between 'real' chocolate and chocolate melts. In this article, we will highlight the unique characteristics of chocolate melts and their most suitable applications. [caption id="attachment_3153" align="aligncenter" width="1675"]
Key Differences between Couverture and Compound Chocolate[/caption] Defining Compound Chocolate
Understanding Chocolate Regulations
The FDA stipulates that to bear the label “chocolate,” the product's fat must derive solely from cocoa butter and dairy fat. This ensures that 'real' chocolate possesses the distinctive “melt-in-your-mouth” sensation due to cocoa butter's unique melting point. By U.S. standards, only products with cocoa solids, cocoa butter, and dairy fat earn the chocolate title. However, the European Union's regulations diverge, allowing up to 5% of alternate vegetable fats in genuine chocolate.The Lowdown on Compound Chocolate
Compound Chocolate stands apart, opting for vegetable fats over cocoa butter. Frequently employed fats include the semi-solid varieties like coconut oil and palm kernel oil. This choice significantly reduces costs since vegetable fats come cheaper than cocoa butter. Notably, compound chocolate requires no tempering, sidestepping challenges like fat bloom, which mars the appearance of untempered true chocolate. Despite these advantages, it doesn’t mirror the lustrous finish of genuine, tempered chocolate. Compound chocolates share a foundational recipe: cocoa solids, vegetable fats, and sweeteners. Milk varieties integrate milk solids, with some variants also including added flavors, colors, and essential emulsifiers to maintain consistency.White Chocolate vs. White Chocolate Coating
In a twist, “White Chocolate” isn’t true chocolate, as it lacks cocoa solids. Instead, a "White Chocolate coating" comprises sugar, vegetable fat, milk, whey, emulsifiers, and flavorings. Primarily, chocolate melts are presented in forms such as chips, melts, or discs, ensuring efficiency in packaging, marketing, transportation, and consumer application.Handling, Storage, Heating and Use of chocolate melts
At a glance, chocolate melts bear a striking resemblance to genuine chocolate chips or discs. Please note that tempering isn't a requirement for compound chocolate. Additionally, their distinct texture differs from the coveted "mouth feel" true chocolate enthusiasts seek. This distinction arises because the fats in chocolate melts possess a notably higher melting threshold. For optimum storage, place chocolate melts in an environment that is both cool and devoid of moisture, steering clear of any extreme heat and dampness. A word to the wise: refraining from refrigerating or freezing both couverture and compound chocolates is imperative. Doing so risks condensation, leading to moisture infiltration, which can compromise the chocolate's integrity, making it gritty and uneven upon melting. Diving deeper into specifics, compound chocolate has a melting curve that's marginally elevated—about 5-10 degrees Fahrenheit—compared to couverture chocolate. This curve ranges from 103 to 108 degrees, peaking at 118 to 123 degrees Fahrenheit. Maintaining this temperature spectrum over a prolonged duration is feasible; however, periodic agitation is crucial to circumvent any charring or uneven heat distribution. If one employs the melts in a chocolate fountain, agitation becomes redundant. But, a caveat with couverture chocolate: the milk and white variations demand extra caution since their dairy elements render them susceptible to scalding under intense heat.Chocolate melts ingredients
Sugar
Sugar is a sweetener. It also adds texture and body to a recipe in which it is an ingredient. The word “Sugar” implies derivation from cane or beet sources.Vegetable Fat
Replaces the cocoa butter used in couverture chocolate. The substitution of vegetable fat for cocoa butter results in a considerable cost savings. Vegetable fats used may include coconut oil and palm kernel oil.Cocoa
The cacao tree produces a dried, partially fermented seed essential for chocolate making. Cocoa is a robust powder, obtained by grinding these seeds and separating the cocoa butter from the dark, bitter solids.Milk Powder
This is the “milk” component in milk chocolate melts and a primary ingredient in white coating chocolate. This is an animal product with implications for those with milk protein allergies, vegans and vegetarians.Soy Lecithin
Used commercially in products requiring a natural emulsifier and/or lubricant. Lecithin is the emulsifier that keeps cocoa and cocoa butter in a candy bar from separating.Vanilla
Vanilla is a generic term describing the flavor essence associated with the pod of certain orchids of the genus vanilla.Uses of Chocolate Melts
Compound chocolate is a favorite in the chocolate world, especially for molding candies. Its affordability and ability to set without the need for tempering make it a top pick for hobbyist chocolatiers. While its flavor might not match true chocolate's richness, its taste remains appealing. In chocolate fountains, compound chocolate stands as a viable alternative to couverture chocolate, offering notable cost savings for businesses like catering services and restaurants. Its use mirrors that of couverture chocolate. For confectioners and bakers dipping items, such as strawberries or cookies in chocolate, compound chocolate is the go-to. It's unique in that it hardens into a shell at room temperature, eliminating the need for tempering. However, in baking, it doesn’t retain its shape like commercial chocolate chips designed to withstand oven temperatures.Sephra Chocolate Melts
Sephra coined the phrase "chocolate melts" for our compound coating range. Both to distinguish them from our Belgian and Premium couverture chocolate ranges, and to highlight their perfect suitability for use in chocolate fountains, candy-making and dipping. You can taste the difference yourself over at our website - sephrausa.comChocolate Fountain Display at a Bridal Expo - Increase Your Chocolate Fountain Rentals
Chocolate fountains are extremely popular among brides-to-be, and attending a few bridal expos can significantly increase your client base. However, it's best to be prepared with an exciting chocolate fountain display, plenty of dipping treats for those hungry, often stressed, brides and their entourages, and easy-to-access information. Creating a Choc-o-rific Display Brides Will Love An eye-catching, exciting chocolate fountain display is the key to drawing a continuous crowd throughout the bridal expo. It's also important to remember your audience: brides. Tailor your chocolate fountain display to resemble one you might use at a wedding reception so that everyone sampling your delicious treats will also see the possibilities for her wedding. Using more than one fountain is perfect for creating the "wow factor." It also allows people to sample more than one type of chocolate for chocolate fountains. Use a large chocolate fountain in the background with two smaller ones flanking it, and then arrange white twinkle lights around the chocolate fountains, perhaps setting up a crimson or black backdrop behind the fountains for a little drama. Place universally appealing wedding toppers on each chocolate fountain, perhaps a pair of wedding bells and a pair of doves on the two smaller fountains and white and pink blossoms on the large fountain. Use table linens that match the backdrop and won't show stains, then arrange elegant tiered food trays to display the dipping treats, scattering a few light pink or white rose petals across the table. Creating a Lasting Chocolate Impression Remember that brides not only want to plan the perfect wedding, but most want to infuse their big day with a little romance. Include dipping treat samples like fresh strawberries and cherries, especially since a sliced strawberry can resemble a heart. It's difficult to forget how delicious and attractive chocolate fountains are once you experience one! Develop a bridal expo special and include a description with your brochure or create an attractive flyer with your contact information on it as a takeaway. Offer a discount on using more than one chocolate fountain, for example, or create a wedding bundle with an assortment of fresh fruit, baked goods and confections for one competitive price. Then, you can track how many brides responded to your wedding bundle; even if they order a different chocolate fountain wedding package, you can ascertain how many brides came your way due to your bridal expo display. This way, you can determine how effective your presentation was at securing new wedding clients for your chocolate fountain rental business.
Chocolate Fountain Displays: The Japanese WOW Factor
While the flowing attraction of a chocolate fountain often needs no introduction, creating an innovative display takes your business to another level of appeal. ChocoFantasy's Japanese displays are known for their "WOW" factor, and these tips courtesy of Harvey Stockwell can help you steal the spotlight in every event. Create a Display That Says "WOW" ChocoFantasy pre-skewers certain dipping treats and artfully displays them in crystal containers filled with colorful sugar to mimic a bouquet of flowers. They place these "bouquets around the chocolate fountain on both sides to help maintain the drama. Colorful marshmallows cut into strips and entwined in a sweet rainbow, strawberries, and cookies baked on the stick are all included in this particular display method. For weddings, ChocoFantasy sets a beautiful background to the commercial chocolate fountain. The company uses a trellis wrapped with white tulle and blinking lights complete with a decorative wedding bell that hangs from the center of the trellis. In addition, ChocoFantasy incorporates the ever-popular pink color into its displays with pink blinking lights that surround the chocolate fountain base. These lights are all connected to a remote that can turn up the intensity to make a statement and then easily toned down so that pictures can be taken. Needless to say, the presentation is memorable, beautiful, and dramatic. Create Chocolate Fountain Drama ChocoFantasy likes to create drama and suspense surrounding their chocolate fountain display, especially at weddings. Instead of creating the display and letting it sit in plain view throughout the reception (this philosophy also applies to events that begin with a dinner or appetizer selection), they use a black three panel folding screen to hide the chocolate fountain display. Once dessert is announced at the event, the chocolate fountain is unveiled and the lights are turned on to dazzle guests. This always creates a steady flow of excited and hungry guests towards the chocolate fountain. Setting the Theatrical Stage ChocoFantasy furthers the allure of the chocolate fountain by offering a French fable that the MC can utilize before the unveiling of the chocolate fountain at a wedding. Once upon a time, during a forgotten war, a French nobleman was imprisoned in the Tower of London. While he was captured, he bribed the warders to send chocolate covered strawberries to his love in France as a symbol of his undying love. From this act, the relationship between strawberries, chocolate, and love was born! In addition, ChocoFantasy encourages the MC to introduce the "First Bite" ceremony, which is similar in symbolism to the traditional cake ceremony. The bride and groom come to the chocolate fountain and give each other a chocolate coated strawberry - which represents their lifelong commitment to love and support each other. At this point, guests are invited to come to the chocolate fountain to show their support and good wishes for the couple. Keep Them Coming Back for More Chocolate There is always an initial rush towards the chocolate fountain once it is unveiled to the room. To make sure guests continue to enjoy the chocolate fountain and its surrounding treats, an announcement is made that chocolate fondue from the chocolate fountain can be spooned over ice cream and cake (or any alternate dessert being served separately at the event). For ChocoFantasy, this always brings about a second rush. Tomorrow, we look forward to sharing a peek into a Japanese "First Bite" ceremony firsthand. With the growing popularity and beauty of chocolate fountains, could the chocolate-covered strawberry "First Bite" ceremony replace the cake cutting one?
Sephra Chocolate Manufactured by the Best: Barry Callebaut
Sephra has worked hard to create the perfect couverture chocolate for chocolate fountains, pioneering the industry with the very first flowing chocolate which did not require the addition of oil. To make its fondue chocolate for chocolate fountains perfectly delicious, Sephra proudly works with world-renowned chocolatier Barry Callebaut.
Sephra Chocolate: Great for Fountains and for Confections!
Sephra's chocolate fondue for chocolate fountains is known for its stellar quality and convenience - but did you know that our chocolate is preferred by confectioners? The delicious taste and quality make Sephra's chocolate perfect for fountains and decadent chocolate delicacies!
How to make Strawberries & Cream Fondue
Show someone you love them with this sweet Strawberries & Cream Fondue. You can use it to top cupcakes or larger celebration cakes – or, if you have a sweet tooth, get together and start dipping! This really makes an indulgently pretty fondue. It's also perfect for cake decorations for bridal showers, baby celebrations, weddings, Mother's Day and, of course Valentine's Day. Here's what you will need:
Ingredients
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Picture: Jenna Hamra[/caption] Preparation
In an electric mixer, cream the cream cheese and sugar until smooth. Remember to scrape down the sides of the bowl often. Add the preserves, and mix until well blended. Add the yogurt, and mix until well blended. Add the milk, starting with just 1½ cups, to desired consistency.You might also like:
https://www.sephrausa.com/blog/creating-the-perfect-chocolate-covered-strawberry/Lemon White Chocolate Ice Cream with Strawberries
Cool down with homemade Sephra ice cream!
Ingredients
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Preparation
Combine half-and-half, sugar, and lemon zest in a medium saucepan. Simmer until the sugar is dissolved. Pour 2 cups of half-and-half mixture over the chocolate to melt it and stir until smooth. Add chocolate mixture to the remaining half-and-half mixture. Refrigerate at least 4 hours for texture. Strain through fine mesh strainer. Process in an ice cream maker according to the manufacturer instructions. Add lemon juice within the first 5 minutes. When finished mixing, fold in strawberries and place in freezer to harden.Lucky Charms Shamrocks
Let your little leprechauns help with this one!
Ingredients
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Preparation
Melt the marshmallows and butter in a saucepan, stirring constantly over medium heat. Once marshmallows are completely melted, add the green food coloring and stir until evenly colored. Remove from heat.Add Lucky Charms cereal and chocolate chips, stirring constantly to evenly coat with marshmallow mixture. Cover clean hands with butter or cooking spray and shape cereal mix into 4-leaf clover molds. Serve to your lucky guests!Macadamia Nut Clusters
Go nuts for dads and grads!
Ingredients
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Preparation
Simply melt the chocolate in the microwave on half-power, stirring occasionally. Add nuts and stir until completely coated. Top with coconut if desired. Some Twists: Stir coconut into chocolate instead of using as topping (increase quantity of coconut and chocolate used).Lightly toast nuts and coconut in the oven at 350°F before adding to chocolate.Substitute macadamias with Dad’s favorite type of nut.Mini Lava Cakes
Warm, molten chocolate oozes from this dangerously rich dessert.
Ingredients
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Preparation
Preheat oven to 400°F. Coat 12-15 medium-size muffin tins with cooking spray and sprinkle with sugar. Tap tins to remove excess sugar. Set aside.Melt butter over stove. Remove from heat and add chocolate chips, whisking until completely melted. If chocolate needs further melting, stir constantly over a low heat. In a large bowl whisk together remaining ingredients until just blended. Slowly mix the melted chocolate into the egg mixture until combined. Fill muffin tins with approx. ⅓ cup batter. Bake 10-12 minutes or until cake tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately. Yield: 12 servings A Tip: Serve with your favorite ice cream!Monster Mix
A dreadfully delightful party mix with a Sephra twist!
Ingredients
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Preparation
Put first 4 ingredients in large, re-sealable plastic bag. Pour melted, yet slightly cooled, Sephra Belgian Dark Chocolate into bag and shake until mix is thoroughly coated. Spread on cookie sheet and refrigerate until hardened. Break pieces up into bowl and top with peanut butter candies. Serve with candy corns or candy pumpkins if desiredPassionfruit Truffles
Deep, dark chocolate intensified by exotic passionfruit.
Ingredients
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Preparation
In a small saucepan, scald the cream and then add vanilla. Pour cream mixture over 3 cups of chocolate chips. Let chocolate sit one minute and then stir till smooth. Add juice concentrate and stir again. Pour chocolate mixture into a shallow pan and refrigerate until firm. Shape chocolate filling into balls. Arrange on a wax paper lined baking sheet and return to refrigerator to reset until firm and cold. Melt remaining 2 cups of chocolate in small bowl. Drop chocolate balls into melted chocolate to coat evenly. Allow excess chocolate to drip off and return coated ball to baking sheet. Sprinkle tops with toasted coconut and place back in refrigerator to set. Yield: 2-3 dozenPeanut Butter Bars
Get a glass of milk ready for these unbelievably rich bars.
IngredientsBars
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- 1/3 cup peanut butter
- 2 tablespoons margarine
- 2 cups powdered sugar
- 3 tablespoons milk
Preparation
Bars Preheat oven to 350°F. Cream together sugar, peanut butter, and shortening in a large mixing bowl. Add milk, eggs, and vanilla and mix again. Slowly incorporate dry ingredients until thoroughly mixed. Spread evenly in greased 9x13 glass pan. Bake for 30 minutes. Do not over bake. While bars are still warm, sprinkle chocolate chips on top, spreading them into a thin, even layer as they melt. Refrigerate until chocolate is hardened. Frosting Combine all ingredients in mixing bowl until smooth. Spread layer of frosting over hardened chocolate. Top with grated Sephra chocolate if desired. Yield: 16 barsPeanut Butter Eggs
Even the Easter Bunny doesn't have eggs this good!
Ingredients
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Preparation
Combine the first four ingredients in a mixer until thoroughly mixed. Roll by hand into egg shapes. Chill in the refrigerator for 1 hour. Dip eggs in melted chocolate and then roll in powdered sugar, cocoa powder, or coconut. Chill the finished eggs on a cookie sheet lined with wax paper until firm. A Twist: Personalize the eggs by decorating them as a family or with a group. Decorate them with your guests’ names to use as place markers.Peanut Butter Fondue
I created this recipe for a girls night party. We did a peanut butter and chocolate theme so all of the ladies brought chocolate dipping items for it. It was a hit!” Janae (contest winner)
Ingredients
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Preparation
In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed. Serve fondue at room temperature to avoid changes in consistency. Yield: Makes enough for the largest home fountains.Pretzel Sparklers
Preparation
Dip rod-shaped pretzel sticks into Sephra White Chocolate. Lay pretzels on wax paper and cover with patriotic sprinkles. Let set in fridge for 10 minutes.Pumpkin Bread
Sweeten up a fall favorite with the subtle taste of white chocolate!
IngredientsPumpkin Bread
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- 3/4 cup Sephra White Chocolate chips
- 1/4 cup heavy whipping cream
- 2 Tbsp butter, softened
- 1/2 tsp vanilla
- 3/4 cup Sephra White Chocolate chips
Preparation
Pumpkin Bread Cream the butter and sugars with a mixer on medium speed. Add the eggs and blend well; add the pumpkin puree and blend again. In a small bowl, combine the milk and vanilla. Set aside pecans and chocolate chips and sift remaining ingredients together in a separate container. Add to the butter mixture in three additions, alternating with the milk mixture and mixing after each time. Fold in the chocolate chips and pecans. Pour batter into a 9"x5" loaf pan and bake at 350°F for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before removing from pan. Drizzle with white chocolate glaze. White Chocolate Glaze Melt chocolate with cream in microwave for approx. 30 seconds then stir until smooth. Allow to cool slightly then add butter; stir until completely mixed. Yield: 12 slicesQuick & Crunchy Caramel Corn
(For use in Monster Mix)
Ingredients
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Preparation
Combine the first three ingredients in a medium saucepan and melt over medium heat, stirring constantly until mixture is caramelized and reaches an amber color or reaches hard-crack stage. Remove mixture from heat and stir in vanilla. Pour over popped popcorn and stir until popcorn is completely coated. (CAUTION! Syrup mixture will be VERY hot. Do not touch!) Spread popcorn on baking sheet and let cool until hardened.Sephra Chocolate Cupcakes
Take a basic cake recipe and make it delightfully decadent by adding Sephra chocolate!
Ingredients
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