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| A classic European flavor combination. |
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- 32 oz. hazelnut spread (ex: Nutella)
- 1/4 cup vegetable oil*
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2 lbs. (1 bag) Sephra Belgian Dark Chocolate, melted |
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| Melt hazelnut spread on half-power. Slowly stir in oil until spread reaches consistency of melted Sephra chocolate. Stir in melted chocolate. If fondue still seems thick or takes longer than 10 seconds to run through your viscosity funnel, thin with additional oil. |
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| *More or less oil may be needed, depending on the brand of hazelnut spread used. |
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| Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. |
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| Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups. |
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| Suggested Dipping Items |
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- Biscotti
- Almond thins
- Bananas
- Crepe rolls |
- Mini croissants
- Sliced baguettes
- Large raspberries
- French toast sticks |
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| Thanks to Patti of Westlake Village, CA for submitting: |
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| Chocolate Croissant Bread Pudding |
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“This bread pudding was already a family favorite. When I tried it with Sephra chocolate, it was unbelievable! Incredibly rich and worth every calorie.” |
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| Customer Recipe Submission |
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| [Make up to three hours ahead. Cover loosely; keep at room temperature.] |
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- 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 |
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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. |
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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. |
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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. |
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| A Tip: One tsp. of real vanilla extract can be used in place of vanilla bean, if necessary. |
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| Yield: 6 servings |
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| Chocolate of the Month: |
| Belgian Dark |
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Fondue of the Month Club
members will receive 4 lbs of our
Sephra Belgian
Dark Chocolate
this month. |
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| Next Month: Belgian White |
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Call (888) 9-SEPHRA
888 973 7472
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to join Sephra's
Fondue of the Month Club. |
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| Passionfruit Truffles |
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| Deep, dark chocolate intensified by exotic passionfruit. |
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3/4 cup heavy cream |
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1/2 tsp vanilla |
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5 cups Sephra Belgian Dark Chocolate, divided |
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1/4 cup passionfruit juice concentrate, thawed |
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1/2 cup toasted coconut (desiccated or finely chopped) |
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| 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. |
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| Yield: 2-3 dozen |
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| Please feel free to contact us with any questions or concerns. |
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| support@sephra.com |
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888 9 SEPHRA
888 973 7472 |
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© 2007 Sephra, LLC
www.sephra.com |
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