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.
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?
More Articles
Peanut Butter Bars
Get a glass of milk ready for these unbelievably rich bars.
IngredientsBars
|
- 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
|
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
|
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
|
- 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
|
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
|
Preparation
Cream the sugar and shortening until light and fluffy. Add the eggs and melted chocolate and stir until mixed well. Add half the flour mixture and stir until smooth. Mix in half of the buttermilk. Add the remaining flour and mix until smooth. Stir in the rest of the buttermilk. Spoon into muffin tins lined with paper and bake for 12-15 minutes at 375°F. Yield: 2 dozenApricot Syrup
Running syrup in your fountain gives the fondue a unique, translucent look and is perfect for a springtime brunch!
Ingredients
|
Preparation
Simmer all ingredients for about 5 minutes, stirring frequently. Cool for 10 minutes and then blend in blender. Strain and cool to room temperature. (Thin with hot water while fondue is running if necessary). Heat: Off (Heat may cause syrup to thicken.) Makes enough to run through the largest home fountains.BBQ Sauce
Ingredients
|
Preparation
Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Turn off heat and allow sauce to cool slightly. Blend in small batches in a blender and then strain through a fine-mesh strainer. * For best results, prepare for immediate use in fountain. Refrigerating and reheating the sauce may slightly alter its consistency. Heat: Medium Yield: Makes enough for the largest home fountains.Caramel Raspberry Fondue
Ingredients
|
Preparation
Combine the sugar, corn syrup, and water in a large saucepan. Stir over high heat until ingredients melt and reach a medium amber color (330°F). Remove from heat and allow bubbles to dissipate. Slowly stir in the cream (CAUTION: Add cream carefully as sugar mixture will be very hot and may bubble or spurt when cream is added.) Add butter and flavoring syrup. Stir until smooth, returning to heat if fondue has thickened. Stir in a small amount of hot water to adjust the fondue’s consistency if needed. To make regular caramel, substitute water in place of the flavoring syrup. If air bubbles become present in fondue, stop the fountain and stir in a small amount of hot water. Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. A Twist: Experiment with different flavorings (vanilla, hazelnut, etc.)Carmel Apple Dippers
Ingredients
- Green apples
- Melted caramel
- Melted Sephra White Chocolate
Preparation
Cut apples into wedged slices. Dip each slice halfway into caramel and place on plate. Drizzle with melted white chocolate. A tip: Before slicing, dip apples into boiling water to remove wax and allow caramel to stick better.Chocolate & Peanut Butter Stud Muffin Minis
Score big with bite-size brownies covered in a creamy peanut butter frosting.
IngredientsBrownie Bites
|
Preparation
Brownie Bites Preheat oven to 350°F. Melt the butter in a small saucepan. Remove from heat and add 3/4 cup chocolate chips. Stir until melted and set aside to cool slightly. In a separate bowl, whisk eggs, vanilla, salt, and sugar until just combined. Stir the melted chocolate into the egg mixture. Sift in the flour and cocoa and mix well. Stir remaining chocolate chips into batter. Pour into mini muffin tins sprayed with non-stick cooking spray. Bake for 8-10 minutes or until firm Peanut Butter Frosting Mix all ingredients until smooth. Spread over Stud Muffin Minis. Top with honey roasted peanuts.Chocolate Chip Cookies
Ingredients
- Blend together:
- 2 cups butter
- 2 cups sugar
- 2 cups brown sugar
- Add:
- 4 eggs
- Mix together:
- 4 cups flour
- 5 cups ground oatmeal (measure before grinding)
- 1 tsp. salt
- 2 tsp. baking soda
- 2 tsp. baking powder
- Combine:
- Slowly mix the dry ingredients into the butter, sugar & egg mixture. Blend with mixer til moist.
- Fold in:
- 24 oz. Sephra dark chocolate chips
- 8 oz. Sephra milk chocolate chips
- 3 cups chopped nuts (optional). We prefer walnuts, but any kind will do.
Preparation
Bake at 375 degrees for 10-12 minutes. We prefer them chewy so I usually take the cookies out when they look slightly underdone and shiny on top. Then once they cool they are chewy, not crispy.Chocolate Croissant Bread Pudding
Ingredients
|
Preparation
Preheat oven to 350°F. Arrange croissant cubes on a large baking sheet. Bake about 10 minutes or until golden brown. Remove from oven; cool. Reduce oven to 325°F.Divide chocolate among six 6-oz. ramekins. Top with croissant cubes, dividing equally. Pour cream into heavy, medium saucepan. Scrape seeds from vanilla bean and discard seeds. Add bean to cream. Bring to simmer over medium heat then remove from heat. In a separate bowl, whisk together egg yolks and sugar. Remove vanilla bean from hot cream and gradually whisk cream into egg yolk mixture. Pour mixture over chocolate and croissants, dividing equally. Place ramekins in a deep baking pan. Fill pan with enough water to come halfway up the sides of the ramekins. Bake in water bath for 40 minutes or until set. Remove from water and allow pudding to cool slightly. Serve warm or at room temperature. Drizzle melted Sephra Dark and White chocolate on top before serving, if desired. A Tip: One tsp. of real vanilla extract can be used in place of vanilla bean, if necessary. Yield: 6 servingsChocolate Easter Egg Nest
Great for kids!
Ingredients
- 2 cups Sephra Belgian Dark Chocolate chips
- ½ cup crunchy peanut butter
- 4 cups chow mein noodles
Preparation
Microwave chocolate and peanut butter together in a microwavable bowl until melted, stirring occasionally to prevent scorching. Stir in chow mein noodles until evenly coated. Line muffin tins or small bowls with foil or wax paper. Form mixture into egg nest shapes with the back of a spoon, using the muffin tins or bowls as molds. Allow them to set in the fridge before removing. A Tip: Make nests of various sizes to accomodate anything from jellybeans to Easter eggsChocolate-stuffed French Toast
Treat guests of all ages to this Easter brunch delight!
IngredientsGanache Filling
|
Preparation
Ganache Filling Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months. Egg Mixture Whisk all ingredients together in a large bowl and set aside. For the French Toast... Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat.Cinnamon Fondue recipe
To make this warming Cinnamon Fondue, which is perfect for fall, you will need:
Classic Belgian Dark Chocolate Mousse
This decadent dessert is the perfect classy touch to any New Year's party.
 | Ingredients
|
Preparation
Melt the chocolate in the microwave, stirring every 10 seconds. In a large bowl, whip the egg yolks and salt together with an electric mixer until thick and pale yellow. Set aside. In a small saucepan, bring corn syrup to a boil, then slowly pour into yolk mixture beating at medium speed. Once mixture is added, increase to high speed and whip mixture until cool. In a separate bowl, whisk the cream with the vanilla extract until it forms soft peaks. Fold melted chocolate into yolk mixture, then gently fold in the cream mixture. Spoon or pipe mousse into wine glasses and refrigerate for at least one hour before serving. Serving suggestion: Alternate the mousse with layers of Sephra Premium Dark Chocolate chips. A twist: Flavor the mousse with mint or orange by substituting the vanilla extract with mint extract or by adding orange zest to the cream while whipping.Coconut Dream Pie
Ingredients
|
Preparation
Preheat oven to 350°F. Mix together graham cracker crumbs, 1 cup coconut, and margarine. Press mixture firmly into bottom and sides of 9” pie pan. Bake crust for 10 minutes.Melt 1/3 cup chocolate and spread evenly over crust. Let set in refrigerator until firm (approx. 10 minutes). In a separate bowl, whisk together milk and dry pudding mix for 2 minutes or until well blended. Stir in the remaining coconut (1/2 cup) and pour into crust. Place in refrigerator. Microwave remaining 1/3 cup chocolate and 1/4 cup of the whipping cream in medium bowl for 1 minute. Stir until smooth and let cool in refrigerator until room temperature or for about 10 minutes. Beat together the remaining 1-1/4 cups whipping cream in large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Return mixture to remaining cream and stir gently. Spoon cream onto pie filling. Refrigerate until chilled (3-4 hours). Top with toasted coconut flakes before serving, if desired. Yield: 9” pie; 10 servings Read More Articles