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Dipping and Fondue Chocolate |
This is REAL chocolate, not a candy melt or cocoa flavored confection. Made by in the USA by Belgian chocolate producer Callebaut, this premium fondue chocolate has a very high cocoa butter content, allowing the chocolate to flow smoothly in any brand's fountain. Using chocolate chips will not produce a good quality fountain chocolate. Chocolate chips are made with a lesser amount of cocoa butter to hold their shape in baking applications. This results in a thicker chocolate when melted. To use in a fountain, large amounts of vegetable oil must be added to thin the chocolate, usually a cup of oil per five pounds of chocolate (The Sephra Classic, Elite, and Signature fountains have a 6 pound capacity). The vegetable oil will change the flavor of the chocolate and do you want your guests seeing you pour vegetable oil in their chocolate? Of course not. Melting Sephra Premium Fondue chocolate couldn't be easier. Simply put the 2 pound bag in the microwave and heat at HALF-POWER (50%) for 2 minutes. Take the bag out and knead or massage the bag to ensure even chocolate melting. Repeat until the chocolate is completely melted. Cut the bag and squeeze chocolate into the fountain. Always reduce microwave power to HALF-POWER (50%) or chocolate will burn and be ruined. Chocolate WILL be hot when melted so please use care when handling. After your event is over, do not pour used chocolate down a drain. The cocoa butter (fat) will solidify just like a cooking oil and clog your drain. Either dispose of the chocolate or save it for future dipping. Pour the chocolate into a plastic container with a lid and refrigerate it to harden. You do not need to store the chocolate in the refrigerator. White or grey lines may "streak" the chocolate but this is normal (it's called "bloom"). Just remelt the chocolate as instructed above and the bloom will disappear.
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Choc-Alot 2010 |
(520) 748-CHOC (2462) |
