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Sir Hans Sloane – More Than Just The Chocolate Man

Sir Hans Sloane is credited with bringing the recipe for drinking chocolate to Europe.

Sir Hans Sloane is credited with bringing the recipe for drinking chocolate to Europe.

Jenny Lee takes a bite of Killyleagh history during a walking tour of the Co Down village, birthplace of scientist and collector Sir Hans Sloane, who is credited with bringing the recipe for drinking chocolate to Europe in the 1680s.Continue…

Sephra Rotary Donut Maker

The Rotary Donut Maker

The Rotary Donut Maker

The Rotary Donut Maker, designed for customer facing counter top use, is perfect to add a touch of theatre to your food service business.Continue…

Chocolate Fountain Tips for Parties, Functions or Events

Chocolate Fountain Tips for Parties, Functions or Events

Chocolate Fountain Tips for Parties, Functions or Events

Chocolate Fountain Tips for Parties, Functions or Events

A Chocolate Fountain makes a great addition to any Party, Function or Event. With just a little preparation, you’ll find that the main task becomes making sure that everyone gets a turn!

Chocolate Fountain preparation

The main preparation can be done beforehand and mostly involves getting things ready to be dipped into the chocolate fountain chocolate. Examples of things that go well are marshmallows, strawberries, pear and pineapple chunks. (Prepare them all beforehand and transport them to the party in sealed plastic containers, e.g. takeaway meal containers, etc.)Continue…

Sephra Chocolate Mousse Recipe

Sephra Chocolate Mousse Recipe

Ingredients

2 cups Sephra Belgian Dark Chocolate
7 Egg Yolks
1/2 cup Golden syrup
2 cups cream
2 Tbsp. Vanilla Extract
A Pinch of Salt.
Yield: Eight 170g 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 and then set aside.

In a small saucepan, bring corn syrup to a boil, then slowly pour into yolk mixture beating at medium speed. Once the 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 Belgian Dark Chocolate chips.

A twist: Flavour the mousse with mint or orange by substituting the vanilla extract with mint extract or by adding orange zest to the cream while whipping.

Sephra Chocolate Cupcake Recipe

Delightfully decadent by adding Sephra chocolate!

Sephra chocolate cupcake recipe
Ingredients

525g Stork Margarine
300g Sugar
3 Eggs
130g Sephra Belgian Dark Chocolate – Melted
250g Sifted Flour
1 tsp. Baking Soda
1 tsp. Salt
312ml Buttermilk

Preparation

Cream the sugar and butter 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 completely smooth. Stir in the rest of the buttermilk.
Spoon into cupcake tins lined with paper cases and bake for 12-15 minutes at 190°C

Click here for Sephra Belgian Dark Chocolate

Yield – 22 Cupcakes

Coconut Dream Pie Recipe

Coconut Dream Pie Recipe

Ingredients

[Allow 4 hours to set.] – 1 & 1/2 Cups coconut, divided – 4 table spoons of melted margarine – 1/2 cup graham cracker crumbs – 2/3 cup sephra white chocolate chips – 1 box coconut cream instant pudding – 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

Chocolate & Peanut Butter Mini Muffin Recipe

Sephra Toasted Marshmallows

Muffin Bites
6 tbsp. Butter
180g Sephra Belgian Chocolate
150g Sugar
1tsp. Vanilla Extract
Pinch of Salt
3 Eggs
70g Flour
1 tbsp. Cocoa Powder

Peanut Butter Frosting
185g Chunky Peanut Butter
2 tbsp. Margarine
230g Powdered sugar
3tbsp. Milk

Preparation – Muffins
Preheat oven to 180C. Melt the butter in a small saucepan. Remove from heat and add 3/4 of the chocolate chips. Stir until melted and set aside to cool slightly. In a separate bowl, whisk eggs, vanilla, salt and sugar until combined. Stir the melted chocolate into the egg mixture. Sift in the flour and cocoa and mix well. Stir the remaining chocolate chips into the batter. Pour into mini cup cake tins sprayed with non stick spray. Bake for 8-10 minutes or until firm.

Preparation – Frosting
Mix all the ingredients until smooth. Spread or pipe over the muffins. Top with honey roasted peanuts, melted chocolate or any other cake decoration of your choice.

Chocolate Mousse

Sephra Chocolate Mousse Recipe

Ingredients

2 cups Sephra Belgian Dark Chocolate
7 Egg Yolks
1/2 cup Golden syrup
2 cups cream
2 Tbsp. Vanilla Extract
A Pinch of Salt.
Yield: Eight 170g 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 and then set aside.

In a small saucepan, bring corn syrup to a boil, then slowly pour into yolk mixture beating at medium speed. Once the 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 Belgian Dark Chocolate chips.

A twist: Flavour the mousse with mint or orange by substituting the vanilla extract with mint extract or by adding orange zest to the cream while whipping.

Golden Brown Waffle Recipe

Waffle Recipe

Sephra Chocolate Chip Cookie Recipe

Ingredients

250g (9oz) Plain Flour, 1 Dessertspoon Baking Powder, 2 Tablespoons Caster Sugar, 1 Teaspoon Salt, 450ml (16 fl oz) Semi Skimmed Milk, 2 Eggs, 2 Tablespoons Vegetable Oil.

Preparation

1. In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil and mix thoroughly.

2. Pour the desired amount of batter onto a hot iron or maker. Cook until golden brown.

 

Add Water Only Ready Mixture

Sephra has all the accessories that you need to make waffles, whether for a business, or home. Our accessories will allow you to display and serve your waffles in a hygienic, organised and attractive manner, whilst producing them quickly and efficiently. Our ‘Add Water Only” ready mix is one of the key accessories that we would recommend. Coming in convenient 3 Kg bags, Sephra mix is not only extremely easy to use, but also produces delicious, sweet smelling waffles every time.

One Minute Bake Time.

Specially developed with taste and baking in mind. It allows you to bake great waffles in just one minute.

No Milk, No Eggs.

Most ready made mixes require you to add eggs or milk to create great tasting waffles. Our mix only requires you to add water for great tasting waffles or crepes.

Click here for Sephra Waffle Ready Mix

Chocolate Chip Cookies

Chocolate Chip Cookie Recipe

Sephra Chocolate Chip Cookie Recipe

Ingredients

Blend two cups of butter, two cups of sugar and two cups of brown sugar together. Add four eggs and two table spoons of vanilla. Mix four cups of flour, five cups of ground oatmeal (measure before grinding), one table spoon of salt, two tablespoons of baking soda and two tablespoons of baking powder together. Slowly combine the dry ingredients into the butter, sugar and egg mixture. Blend with a mixer until moist. Fold in 680g of Sephra dark chocolate buttons, 226g of Sephra milk chocolate buttons and three cups or chopped walnuts (optional)

Preparation

Bake at 375 degrees for 10-12 minutes. If you 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 rather than crispy or crumbly.

Sephra Belgian Milk and Dark Chocolate tastes amazing and requires no additional cocoa butter.