| July 2006 |
Issue 7, Volume 2 |
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| July Fondue Recipe of the Month: |
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| Barbecue Sauce |
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| This kickin' sauce is a hit with the whole family! |
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| DISCLAIMER: Sephra cautions against using chocolate or fondue fountains outdoors due to problems caused by environmental factors such as wind, extreme temperatures, and insects. |
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- 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 |
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| 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. |
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| * For best results, prepare for immediate use in fountain. Refrigerating and reheating the sauce may slightly alter its consistency. |
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| Heat: Medium |
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| Yield: Makes enough for the largest home fountains |
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Lemon White Chocolate Ice Cream
with Strawberries |
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| Cool down with homemade Sephra ice cream! |
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6 cups half-and-half
1 cup sugar
Zest of 2 lemons, minced
¾ cup lemon juice
½ cup Sephra Belgian White Chocolate chips
1½ cup strawberries, diced small |
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| Combine half-and-half, sugar, and lemon zest in a medium saucepan. Simmer until the sugar is dissolved. Pour 2 cups of half-and-half mixture over the chocolate to melt it and stir until smooth. Add chocolate mixture to the remaining half-and-half mixture. Refrigerate at least 4 hours for texture. Strain through fine mesh strainer. Process in an ice cream maker according to the manufacturer instructions. Add lemon juice within the first 5 minutes. When finished mixing, fold in strawberries and place in freezer to harden. |
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| Yield: 12 |
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| Chocolate of the Month: |
| Sephra Belgian White |
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| Fondue of the Month Club members will receive 4 lbs of our Sephra Belgian White Chocolate this month. |
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| Bonus! |
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All Sephra FOTM members receive a FREE box of 1,000 wooden skewers with their 4-lb box of chocolate this month! |
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| Click here to join Sephra's Fondue of the Month Club. |
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| Next month: Sephra Premium Dark |
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Fondue'n It
for Freedom! |
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Serving Suggestion:
Red, White, and Blue fountains! Use oil-based dye (usually found at local craft or bakery supply stores) to color the white chocolate red and blue in two of the fountains for a patriotic trio. |
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Pretzel Sparklers
(pictured with fountain trio above) |
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Dip rod-shaped pretzel sticks into Sephra Belgian White Chocolate. Lay pretzels on wax paper and cover with patriotic sprinkles. Let set in fridge for 10 minutes. |
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| Summertime Fresh Berry Parfait |
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| This red, white, and blue dessert is a perfect, light summer treat! |
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- 1 package mascarpone* cheese (12 oz.)
- ¼ cup plain yogurt
- ¼ cup brown sugar
- ½ cup Sephra Belgian White Chocolate chips
- Fresh berries (raspberries, blueberries, etc.) |
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| Melt the white chocolate and set aside. Whip the mascarpone, yogurt, and brown sugar until thick. Stir about a cup of whipped mixture into White chocolate. Add the White chocolate mixture back into remaining mascarpone mixture. Spoon into a glass, alternating layers with berries. |
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| * An alternative to mascarpone: Whip cream cheese (12 oz.) with 2 tablespoons heavy cream. |
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| Yield: 4-6 |
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Hot! Hot! Hot! |
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What do I do if my Sephra chocolate arrives melted?? |
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| In summer months, it’s possible that your chocolate may soften during shipping. Sephra chocolate—because of the properties that allow it to flow smoothly through fountains—is especially susceptible to heat. If your chocolate has softened or melted during shipping, don’t worry! This will not affect the quality of your chocolate in any way. Simply store the chocolate in a cool, dry place. Do not freeze or refrigerate it as condensation can affect its consistency. |
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| To prepare the chocolate for use in the fountain, simply follow the microwaving instructions on the bag. You can break up the chocolate within the bag to help it melt faster, or chop it into smaller chunks or shavings for use in other recipes. |
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Submit your fondue creation today!
Show off your fondue creativity! Submit your own
fondue recipe by July 15, 2006 to be a part of
the Fondue’n it
to Win! recipe contest.
Email your recipe or inquiries to
recipecontest@sephra.com |
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All entries must include:
-Name of Recipe
-Picture of fondue running in your Sephra fountain
-Appropriate heat setting
-List of suggested dipping items
-Contact name and phone number
The winning recipe will be featured in September’s issue of Fondue’n It! and posted on our website. The winner will also receive a Sephra Party Pack (pictured above) worth over $200!
Includes: Sephra Select Chocolate Fountain, 1,000 plastic skewers, Flavoring Sampler Pack (Cappuccino, Orange, and Peppermint oil-based flavorings), NatureSeal, 6 lbs of chocolate (flavor of your choice!). |
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