Industry supplier Sephra launches melt offering challenging couvertures

A key move from B2B industry supplier Sephra has been made, as it launches its 50/50 chocolate flavoured melt blend that has been developed as a more affordable alternative to couverture ranges, writes Neill Barston.

The company, which has now gained more than two decades of experience in the industry, has become renowned for its chocolate fountains that have formed centrepieces for a wide range of events, as well as steadily building its ingredients operations.

With divisions in Europe and the US, the business explained to Confectionery Production that its latest product series has come in response to a period of sustained high cocoa prices in the past 18 months.

The new offering is a blend of 50% high-quality Belgian couverture chocolate and 50% cost-effective compound chocolate. They are available in milk, dark, and white chocolate variations,  being designed to deliver a smooth, creamy, and fountain-ready texture, targeting the pancake, waffle and doughnut market in particular.

The new series is reportedly aiming for B2B and home users seeking the high-quality taste and texture of Sephra’s Belgian Couverture Chocolate, but need a more cost-effective option for large-scale applications like fountains and events. Notably, the new “50/50” blend was originally developed by the company for one of its leading customers, as a solution to fight against the current rises in global chocolate prices, which it is now rolling out on a wider level across its divisions.

Barry Callebaut distribution
Significantly, over in America, Sephra USA has confirmed a key reduction on the prices on its premier Callebaut chocolate ranges for a special Fall promotion.

Founded in San Diego in 2003, and now with premises in Throop, PA, Sephra has worked with Callebaut for over twenty years.

Meanwhile, its  UK office has been distributing the key Belgian brand for over a decade, and has reportedly seen success offering Callebaut’s full range of products. 

John Laughlin, Operations Director for Sephra (pictured below), welcomed its latest developments across the business.

He said: “There’s lots going on from Sephra this Autumn both sides of the Atlantic. 

“Our new blend product is an exciting development. By blending premium couverture with compound chocolate, we are providing a more budget-friendly option that helps businesses manage costs without a significant drop in quality.

“Our Belgian Couverture Chocolate contains real cocoa butter, to delivers the premium, rich taste associated with high-quality chocolate, whilst the Compound Chocolate Flavoured Melts use vegetable oil instead of cocoa butter for a more economical product. It also contributes to the chocolate’s glossy finish and quick-setting properties.”

“If using the blend in a chocolate fountain, the product is specially formulated to melt and flow in a fountain without the need to add any extra oil or cocoa butter,” added John. “It has good workability, with customers finding it highly suitable for a wide range of uses, including fondue, dipping fruits and other items, drizzling over desserts, and moulding. This smooth, creamy chocolate is sold in 10kg boxes”.

Commenting on the reduced prices of Callebaut over in the States, John added that there had been ‘huge growth’ in its distribution, which he noted had stemmed from success in the UK market.