WE OFFER A COMPLETE LINE OF HOME and commercial chocolate FOUNTAINS, chocolate tempering machines, champagne fountains and MANY more items for your ENTERTAINING NEEDS! 

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Here are some suggested recipes for your Sephra Fondue Fountain:

Due to the natural variances in different substances, the fondue curtain will not always flow the same way it does with chocolate. Any fondues with “chunks” will cause gaps in the curtain as it comes over the tiers. For best visual appeal, choose fondues that are smooth.

If possible, test fondues through viscosity funnel. Fondue should run through funnel within 8-10 seconds.

Caramel Suggested dipping items: apples, pears, chocolate-covered pretzels, cookies - 5 parts liquid caramel - 1 part water Mix caramel and water in saucepan over low heat and then transfer to the fountain. Caramel naturally thickens as it is heated and worked with. Periodically thin out with water throughout event (approx every 45 minutes). Caramel should be stirred occasionally in the basin to help prevent air bubbles from forming Heat: Low for best results Nacho Cheese Suggested dipping items: tortilla chips, mini tacos, breadsticks, cocktail sausages - 5 parts canned nacho cheese - 1 part water Start with any store-bought liquid nacho cheese. Large cans are available at many wholesale stores. Mix cheese and water in a saucepan over medium heat. Stir frequently to achieve the correct consistency, and then transfer to the fountain. Add more water as needed. Heat: Medium BBQ Sauce Suggested dipping items: buffalo wings, ribs, chicken strips - 6 parts medium-grade* BBQ sauce - 1 part water or apple juice *Premium-grade BBQ sauce will require additional thinning. Mix BBQ sauce with water or apple juice in a saucepan over medium heat. Stir well and add to the fountain. Heat: Medium Ranch Dressing Suggested dipping items: fresh veggies (carrots, bell peppers, cucumbers, celery), potato skins, chicken strips - light ranch dressing - water (if needed) Use light ranch dressing for best results. Some brands of ranch will need to be thinned out with water in order to flow properly. Add to fountain. Heat: OFF

 ENJOY THIS WONDERFUL RECIPE FOR DIPPING IN YOUR NEW FOUNTAIN:

Cream Puff or Éclair Shells (Fresh or Frozen) INGREDIENTS: 1-cup Water ½-cup unsalted butter 1-cup All Purpose Flour                                                     ¼-teaspoon Salt PROCEDURE: Put water and butter in pan Stir over high heat until butter is melted and water is boiling Add flour and salt Mix rapidly for one minute Remove from heat. Add 4- eggs Beat extra fast until smooth and loosens from the spoon Put paper liner or spray on a cookie sheet Use pastry bag to make éclair puff shells. Make any size you want. Bake at 375-degree oven for approximately 50 to 60-minutes. Allow cooling. Cut in half and cool FILLING INGREDIENTS: 1-pint manufacturing cream ½-cup powdered sugar 1-teaspoon vanilla PROCEDURE: Whip ingredients until soft peaks form. Place filling in a pastry bag with a tip. Place cut shell halves side by side. Fill one half of the shell with filling. Cover the filled side of the shell with the other half shell. Sprinkle with powdered sugar

  The only limit to your chocolate fondue dipping fun is your imagination!!