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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?

Exploring the Many Ways to Use Sephra Topping Sauces

Sephra Topping Sauces are a delicious and versatile condiment. Whether you're a professional pastry chef, a home baker, or someone with a sweet tooth, understanding the many ways to use our Topping Sauces can take your dessert game to the next level. Given that March is celebrated as 'Sauce Month', there's no better time to explore the vast array of possibilities our sauces offer! There is a huge range of Sephra Topping Sauce flavors available, let me talk you through them all.

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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!

Ingredients

Pumpkin Bread
  • 6 Tbsp butter, softened
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup pecans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking powder
  • 1/3 cup milk
  White Chocolate Glaze
  • 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 slices

Quick & Crunchy Caramel Corn

(For use in Monster Mix)

Ingredients

  • 1 stick butter
  • 2/3 cup sugar
  • 1/4 cup corn syrup
  • 1/2 tsp vanilla
  • 4 cups popcorn (popped)
 

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

  • 2/3 cup shortening
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 1/2 oz (1/3 cup melted) Sephra Premium Dark Chocolate, melted
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/4 cup buttermilk
 

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 dozen

Apricot Syrup

Running syrup in your fountain gives the fondue a unique, translucent look and is perfect for a springtime brunch!

Ingredients

  • 8 cups apricot preserves
  • 2 cups butter-flavored syrup
  • 6 cups light corn syrup
 

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

  • 1 can mild chili sauce (#10 can or 7 lb. 3 oz. sauce)
  • ¾ cup molasses
  • ¼ cup soy sauce
  • 1 cup brown sugar
  • 2 garlic cloves, crushed
  • ¼ cup Worcestershire sauce
  • 1 cup honey
  • 12 oz. can orange juice concentrate
  • Pinch of chili flakes
  • 4 chipotle peppers
  • Pinch of salt
  • 1 cup water
  • Hot pepper sauce to taste
 

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

  • 10 cups sugar
  • 1 cup water
  • 2 cups (16 oz.) corn syrup
  • 2 cups (1 pint) heavy whipping cream
  • 2 cubes butter
  • 2 cups raspberry flavoring syrup

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.

Ingredients

Brownie Bites
  • 6 Tbsp. butter
  • 1 cup Sephra Belgian Milk Chocolate chips, divided
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 3 eggs
  • 1/2 cup flour
  • 1 Tbsp. cocoa powder
Peanut Butter Frosting
  • 1/3 cup chunky peanut butter
  • 2 Tbsp. margarine
  • 2 cups powdered sugar
  • 3 Tbsp. milk
 

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 Almond Scones

A sweet twist on an ol’ Irish favorite.

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

  • “This bread pudding was already a family favorite. When I tried it with Sephra chocolate, it was unbelievable! Incredibly rich and worth every calorie.”
  • Customer Recipe Submission
  • Make up to three hours ahead. Cover loosely; keep at room temperature.
  • 2 large croissants (6 oz. total), into 1/2” cubes
  • 1 cup Sephra Belgian Dark Chocolate chips
  • 2 cups heavy whipping cream
  • 1/2 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/2 cup sugar
 

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 servings

Chocolate 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 eggs

Chocolate-stuffed French Toast

Treat guests of all ages to this Easter brunch delight!

Ingredients

Ganache Filling
  • [Prepare at least 1 hour prior to making French toast.]
  • 2 cups Sephra Belgian Dark Chocolate chips
  • 1 ½ cups cream
Egg Mixture
  • 12 eggs
  • 2 cups half and half
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of salt
For the French Toast...
  • 8 slices of french bread, about 1 inch thick
 

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:

Ingredients

  • 6 cups light corn flour
  • 4 cups sugar
  • 1 cup water
  • 1 cup cinnamon candy (such as )
 

To make the Cinnamon Fondue...

[caption id="attachment_2324" align="aligncenter" width="1725"]Fire up your tastebuds with this warming Cinnamon Fondue[/caption]   Bring the corn syrup, sugar, and water to a boil then add the cinnamon candies. Boil the mixture until it reaches 220°F on a candy thermometer. Allow to cool slightly before running through the fountain. Run on a high heat then thin with water if necessary. This will make enough fondue to run through the largest home fountains. For , multiply the quantity of each ingredient by four.  

Cinnamon the healer

[caption id="attachment_2327" align="aligncenter" width="1773"]Dried cinnamon is a handy and versatile store cupboard ingredient, especially in the Autumn-Winter months[/caption]   Cinnamon is a spice taken from the inner bark of several different species of tree. Not only is in incredibly aromatic, it tastes great and is usually associated with the cooler months thanks to its warm, comforting associations. It's delicious in apple crumble, , coffee and in buns and on donuts. But it's not just a versatile store cupboard ingredient. It provides a plethora of health-boosting properties too. For example, it's reported to:
  • Prevent oxidative damage caused by free radicals
  • Help fight infections and reduce inflammation
  • Protect against heart disease
  • Lower blood sugar levels
  • Reduce the risk of cancer
You can read more about the here.  

Classic Belgian Dark Chocolate Mousse

This decadent dessert is the perfect classy touch to any New Year's party.

Ingredients

  • 2 cups Sephra Belgian Dark Chocolate chips (1¼ cups melted)
  • 7 egg yolks
  • ½ cup light corn syrup
  • 2 cups cream
  • 2 tbsp. vanilla extract
  • pinch of salt
  • Yield: 8 six-ounce portions

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

  • [Allow 4 hours to set.]
  • 1 1/2 cups coconut, divided
  • 4 Tbsp. margarine, melted
  • 1/2 cup graham cracker crumbs
  • 2/3 cup Sephra White Chocolate chips
  • 1 box coconut cream instant pudding (3.4 oz.)
  • 1 1/2 cups whipping cream, divided
 

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

Cookies n' Cream Cheesecake

Ingredients

  • Preheat oven to 350°F
For the Crust
  • 3 cups ground chocolate sandwich cookies (Oreos)
  • 12 Tablespoons melted butter
For the Filling
  • 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.

Ingredients

Must freeze overnight.
  • 12 Sephra Chocolate Chunk Cookies (see below)
  • 1/2 gallon ice cream (any flavor)
  • Various toppings (sprinkles, nuts, chocolate, etc.)
Sephra Chocolate Chunk Cookies
  • 1 cup shortening
  • 2 cups brown sugar
  • 2 eggs
  • 4 cups flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 3 cups Sephra chocolate chips or chunks
 

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 sandwiches

Creamy Lemon Garlic Sauce

Ingredients

  • 8 oz. butter
  • 1 1/2 cups flour
  • 4 Tbsp. minced garlic
  • 1 gallon whole milk
  • Zest of 4 lemons
  • 3/4 cup lemon juice
  • Salt and pepper
 

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.

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