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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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Apricot Syrup
Running syrup in your fountain gives the fondue a unique, translucent look and is perfect for a springtime brunch!
Ingredients
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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
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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
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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
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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
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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
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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
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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
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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 servingsCookies n' Cream Cheesecake
Ingredients
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- 1½ pounds cream cheese, at room temperature
- ¾ cup sugar
- Pinch of salt
- ¾ cup melted Sephra White Chocolate (about 1 cup chips)
- 4 eggs
- ¾ cup sour cream
Preparation
For the Crust Wrap an 8-inch springform pan with aluminum foil to make watertight. Combine the cookie crumbs and the butter. Press ½ of the mixture into the bottom of an 8-inch springform pan. For the Filling Cream the cream cheese, sugar, and salt with an electric mixer, scraping down the sides often. Add the eggs, one at a time. Add the sour cream and mix well. Scrape down the sides of the bowl. Mix in the melted Sephra Belgian White Chocolate.Pour half of the filling over the crust. Top with remaining cookie crumb mixture. Top with the remaining filling. Place the springform pan in a roasting pan, and place it in the oven. Fill roasting pan with water 1½ inches deep. Bake approximately 40 minutes or until the center of the cake is slightly firm. Turn off the oven and let the cake rest in the oven for 1 hour. Remove the cake from the roasting pan and refrigerate at least 4 hours before removing from pan.Crazy Cookie Ice Cream Sandwiches
Beat the heat with these too-good-to-be-true ice-cream sandwhiches.
IngredientsMust freeze overnight.
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Preparation
Cream the shortening and sugar until light and fluffy. Add the eggs and mix. In a separate bowl, sift together the flour, soda, and salt, and add to the sugar mixture. Stir in the chocolate chunks. Drop by heaping tablespoons onto lightly greased cookie sheet. Bake at 375°F for 8-12 minutes. Do not over-bake; cookies work best when softer. Bake cookies according to recipe above. After cookies have cooled, scoop desired amount of softened ice cream onto bottom of cookie. Press another cookie on top of the ice cream with the bottom facing in. Trim the ice cream around the edges of the cookie with a hot knife until it is even. Wrap individual sandwiches in tin foil and freeze for 1 hour. Remove sandwiches and roll ice cream edges in topping of your choice. Rewrap in foil and freeze overnight. Before serving, dip sandwich halfway into melted Sephra Premium Dark Chocolate. Let set for 1-3 minutes in the refrigerator. Yield: 6 sandwichesCreamy Lemon Garlic Sauce
Ingredients
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Preparation
In a large saucepan, melt the butter over medium high heat. Add the flour and cook for 4 minutes, stirring constantly. Add the garlic and continue to cook another 2 minutes. Whisk in the milk gradually, starting with about a quart. Add the lemon zest. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring often. Stir in the lemon juice, salt, and pepper. Strain through a mesh strainer. Heat: High Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups.Creepy-licious Bats
Kids will love creating their own chocolatey bats.
Ingredients
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Preparation
Cover cookie sheet with wax paper. Melt Sephra Melano Dark Chocolate in a small bowl. Cover Nutter Butter cookies with chocolate. Let excess chocolate drip from cookie and place on wax paper. Place tray of cookies in the fridge to harden. Once chocolate has set, remove cookies and let your little trick-or-treaters decorate the bats with fun faces using gel frosting. A Twist: You can also decorate the bats with candy. Do this by letting the chocolate set only slightly before adding candy. Then let the bats harden in refrigerator before serving.Eggnog Dip
Fondue’n it festive!
Ingredients
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Preparation
Prepare the pudding as directed, adding the nutmeg to the 8 cups of milk (2 cups per box of pudding). Once pudding is set, add the remaining 4 cups of milk and the vanilla. Stir until fondue is at a uniform consistency. Run on no heat. Fill the fountain to capacity and refrigerate the remaining fondue for refills throughout event if necessary.Flourless Orange Chocolate Cake
Deeply rich chocolate cake with a festive hint of orange.
Ingredients
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Preparation
Preheat oven to 375°F. Melt the butter and chocolate with flavoring in a double boiler. Remove from heat and allow to cool slightly. Stir in the egg yolks and vanilla extract. In a separate bowl, whisk the egg whites with the cream of tartar. Slowly add the sugar and whisk to medium-firm peaks. Fold into the chocolate mixture. Pour into a greased 9” round cake pan and place cake pan inside a roasting pan. Pour water into roasting pan halfway up the side of the cake pan. Place in oven. Bake 25-35 minutes or until the center is set. Remove from oven and place cake pan on wire rack. Allow cake to cool completely before removing from pan. If needed, invert the cake pan and run under hot water to release cake. Yield: 10 servingsFootball Party Mix
This deliciously addicting snack mix will vanish by halftime
Ingredients
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Preparation
Melt the first three ingredients together in the microwave for 1 minute. Add baking soda and stir until dissolved. Stir in pretzels, nuts, and cereals. Continue microwaving for 3 minutes, stirring every minute. Line baking sheet with wax paper and spread mix out to cool for approx. 10 minutes. Drizzle with melted chocolate and refrigerate for 3-5 minutes until chocolate is set. Break mix into pieces and place in bowl to serve! Yield: 8 cups Read More Articles