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| March Fondue Recipe of the Month: |
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| Mint Chocolate Fondue |
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| Fondue'n it flavored! |
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Flavor your Sephra Belgian Milk Chocolate with Sephra's Gourmet Peppermint Flavoring for a minty treat!
Use one bottle of Sephra flavoring to flavor approximately 4 pounds of chocolate (click here to order). Run in fountain on medium heat. |
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| Suggested Dipping Items for |
| Mint Chocolate Fondue: |
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- Mint Oreos
- Green sugar cookies
- Lucky Charms treats
(see recipe on right) |
- Chocolate Almond Scones
(see recipe below)
- Marshmallows
- Green angel food cake |
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| Chocolate Almond Scones |
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| A sweet twist on an ol’ Irish favorite. |
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| Yield: 6 large scones |
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- 2 ½ cups all-purpose flour
- 3 Tbsp. sugar
- Pinch of salt
- 4 tsp. baking powder
- 1 stick cold butter, diced
- ¾ cup milk
- 1 egg
- 1 egg yoke
- ⅔ cup Sephra Belgian Milk Chocolate chips
- ⅓ cup sliced almonds |
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| Preheat oven to 350°F. Sift the first four ingredients together. Blend the butter into the flour mixture with your fingers until the butter is mixed well through and butter pieces are no larger than a pea. Combine the milk, egg, and yolk in a separate bowl. Add the chocolate chips and almonds to the flour mixture, followed by the milk mixture. Stir until just combined. Divide the dough into six equal balls and bake on a cookie sheet for 25 minutes. |
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| Mint Frosting |
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- 1 cup butter at room temp
- ½ cup shortening
- 3 cups powdered sugar, sifted
- 1 egg white
- Green food coloring
- Sephra Peppermint Flavoring or mint extract, to taste
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| With an electric mixer, cream the butter and shortening. Add the powdered sugar and mix until well-combined. Add the egg white and mix on high speed until light and fluffy. Add the food coloring and extract to desired color and flavor. Frosting can be thinned with milk if needed. |
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| Before frosting the brownies, place a chocolate gold coin on top of one of them and frost over it. Whichever guest is served this brownie gets a little extra luck o’ the Irish! |
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| An Irish blessing from Sephra to you: |
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May your troubles be less
And your blessings be more
And nothing but happiness (and chocolate!)
Come through your door. |
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| Chocolate of the Month: |
| Sephra Belgian Milk |
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| Fondue of the Month Club members will receive 4 lbs of our Sephra Belgian Milk Chocolate this month. |
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| Click here to join Sephra's Fondue of the Month Club. |
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| Back by popular demand! |
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| Sephra is again carrying oil-based flavorings (peppermint, orange, and cappuccino) to give your chocolate a little extra pizzazz. Flavorings are perfect for themed events and holidays. |
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| Each .25 oz bottle will flavor approximately 4 pounds of chocolate. Click here to order. |
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| Fondue of the Month Club members: Watch for an exclusive offer on Sephra flavorings coming soon via email! |
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| Lucky Charms Shamrocks |
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| Let your little leprechauns help with this one! |
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- 6 cups Lucky Charms cereal
- 4 cups of mini marshmallows
(or one 10-oz. package of regular)
- 1 cup Sephra Belgian Milk Chocolate chips
- 3 Tbsp. butter or margarine
- Green food coloring |
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| Melt the marshmallows and butter in a saucepan, stirring constantly over medium heat. Once marshmallows are completely melted, add the green food coloring and stir until evenly colored. Remove from heat. |
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| Add Lucky Charms cereal and chocolate chips, stirring constantly to evenly coat with marshmallow mixture. Cover clean hands with butter or cooking spray and shape cereal mix into 4-leaf clover molds. Serve to your lucky guests! |
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| Irish Superstitions |
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| It is bad luck to marry in May or on Saturdays, but good luck to marry in April. |
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| If the palm of your hand itches, you will be getting money. |
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| If a traveler meets a red-headed woman on his path, he must turn around and start his journey over again. |
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| Bit o' Gold Brownies |
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| These rich brownies with green, mint frosting could have a hidden bit o’ luck inside… |
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- 6 Tbsp. butter
- ½ cup melted Sephra Belgian Milk Chocolate (¾ cup chips)
- ¾ cup sugar
- 1 tsp. vanilla extract
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Pinch of salt
- 3 eggs
- ½ cup flour
- 1 Tbsp. cocoa powder |
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| Preheat oven to 350°F. Melt the butter in a small saucepan. Remove from heat and add chocolate. 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. Divide into 12-portion muffin tins or eight 4-oz ramekins sprayed with non-stick cooking spray. Bake 12-16 minutes or until firm. |
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