CFW Blog

A Guide to CFW’s Vegan Products

According to a statistic by finder.com, 6.3% of UK adults made plans to, or already followed, a vegan diet. That’s an estimated 3.5 million people! With the rise in popularity of the vegan diet, businesses can no longer settle without good quality plant-based options on their menu. Not only do people avoid dairy & egg products because of their diet choice. It’s also because they may have food intolerances.

Adding delicious vegan desserts to your menu is a sure way to increase your range of potential customers. But it doesn’t have to be a complicated endeavour! On CFWs website, you can find a number of mixes, ingredients and toppings to contribute to your menu without complicating your process.

The Unique Potential of Waffle Balls

people have made waffles using the same technique for centuries. Typically made with flour, eggs, milk and butter, they begin as a batter poured into a waffle iron and heated until golden. The first known waffle recipe dates back to the late 14th century, but modernisation has since turned the waffle into an iconic treat enjoyed across the world. Waffle makers became a household staple in the 1900s, allowing more people to enjoy fresh waffles at home. With that popularity came innovation, and with innovation came the Sephra Plus Rotational Waffle Ball Baker. This machine offers a playful twist on the traditional square or circular waffle. Instead of producing one large waffle, it creates bite-sized waffle balls. For dessert parlours, cafés, caterers and fun food businesses, this format offers a distinctive menu staple with almost endless possibilities.

Which Chocolate should I Use in a Chocolate Fountain?

Not all chocolate is made for chocolate fountains. A lot of supermarket-bought chocolate bars taste good, but they do not always melt into the glossy, smooth consistency needed for a fountain. Many melt too thickly, flow unevenly, form lumps and eventually put strain on the motor. In some cases, the wrong chocolate can even clog the machine.This is why choosing the correct type of chocolate matters. For a fountain, you need chocolate with the right fat content, texture and flow. Cocoa butter helps chocolate melt more smoothly, but you also need to keep a rich, chocolatey flavour.The best choice or many customers is a blend made specifically for melting and fountain use. Sephra’s Fountain Ready Chocolate Flavoured Blend combines Belgian couverture with chocolate flavoured compound. It gives you the taste of Belgian chocolate while staying smooth, creamy and ready to flow.

Is a Popcorn machine worth it for events?

Whether you enjoy popcorn or not, it is hard to deny the pull of that buttery, sweet smell drifting through a cinema foyer. Popcorn is a familiar snack that catches the attention of customers time and time again. It is affordable, easy to eat on the go and instantly recognisable. However, serving fresh popcorn does not have to be limited to the pictures. It can work just as well at markets, fairgrounds, open days, parties, school events and seasonal stalls. The nostalgic look of a red and gold popcorn maker can help draw people in before they have even seen the menu.

With Sephra’s 8oz popcorn machine, businesses can serve fresh, golden popcorn quickly and conveniently. It creates visual theatre, adds a fun focal point to your setup and gives customers a tasty snack that is easy to enjoy while walking around.

Metal vs Wooden Crêpe Spreaders

There are a lot of factors to consider when making crêpes. The batter needs the correct consistency. The crêpe plate needs the right temperature. It also needs properly prepared with oil. One thing people often forget to consider is crêpe spreaders.

Catering businesses commonly use both metal and wooden crêpe spreaders. Each one has its own benefits, drawbacks and preferred uses. The best crêpe spreader for you will often depend on your experience level, your commercial setup and the type of crêpes you want to make.

Maple Syrup by Sephra – The Real Deal

The maple-flavoured syrup you pour over your pancakes in the morning may not be real maple syrup at all. Many “maple-flavoured” syrups are sweet substitutes made with corn syrups, refined cane sugar, flavourings and colourings. They can look authentic at first glance, but some contain only a small percentage of actual maple tree sap, or none at all.

Authentic maple syrup is much simpler. It does not need a long ingredient list to taste good. It comes directly from the sap of maple trees. The natural sugars, colour and flavour develop during the boiling process. Sephra Maple Syrup is 100% natural and authentic, unlike the golden bottles you see lined on supermarket shelves. It is suitable for vegetarians and vegans, with no added preservatives or colourings. For cafés, dessert parlours, bakeries and breakfast venues, it offers a more authentic alternative to standard maple-flavoured syrup. It simply is the real deal.

Bubble Tea – The Drink of Summer

Bubble Tea has grown rapidly worldwide and has become a standout summer drink in recent years. Colourful, refreshing and customisable, it appeals to customers looking for a sweet alternative to their usual coffee or soft drink. It is also visually appealing, making it perfect for customers who enjoy sharing drinks on social media.

For cafés, dessert parlours, kiosks and event vendors, this beverage offers an opportunity to add easy yet premium drinks to the menu. CFW’s Bubble Tea range includes ready-to-use Popping Boba and jasmine green tea syrups, giving businesses a simple way to start selling Boba just in time for summer.

Chocolate tap on full flow

In 2024, a video of chocolate-covered strawberries skyrocketed in popularity, garnering over 50 million likes and 475 million views. As a result a fast-growing trend took the dessert industry by storm. Businesses quickly jumped to replicate this virality, turning a TikTok video into an Chocolate Tap opportunity for success.

Vendors like Turnips in London became a sensation for serving fresh strawberries covered in warm, flowing chocolate from a tap. This simple eye-catching dessert proved how powerful chocolate can be when served fresh, fast and in front customers.

Criollo Chocolate: The Rare Cocoa Experience

Domori Criollo Canoabo Dark 62% Couverture Drops (Venezuela Origin)

In the 1990s, the incredibly precious Criollo chocolate cocoa bean faced the threat of extinction. Due to biological fragility, low crop yields and industrialisation of cocoa, global production dropped to just 0.01% of the world’s total supply. Gianluca Franzoni, founder of Domori Chocolate Company, recognised this decline and launched a major preservation effort – rescuing the rare bean from its demise.

Over thirty years later, Criollo remains the “holy grail” for high-end chocolatiers, boasting complex notes of creaminess, spice and fruitiness. Now, through partnership with Domori, CFW introduce Domori’s B2B professional couverture range to the UK market as their exclusive distributor. This opportunity widens accessibility to UK chocolatiers, pastry chefs and dessert businesses alike.

Domori and the Pursuit of Pure Cacao

A Modern Philosophy Rooted in Origin, Science, and Obsession

In an industry often defined by scale, consistency, and commercial efficiency, Domori stands apart—not because it rejects those ideas entirely, but because it redefines what they should serve. At its core, Domori is not simply a chocolate maker. It is a company built around a single, uncompromising belief: that cacao itself—its origin, its biodiversity, its natural aromatic complexity—should be the central character in every product.

This editorial explores Domori’s history, mission, and highly disciplined approach to quality and selection. It is a story of obsession, but also of restraint. A story of science and sensory experience working side by side. And ultimately, a story about how chocolate can return to something closer to its raw, unfiltered truth.

CFW Blog is the ultimate resource for dessert parlour owners. The blog provides ideas, solutions and recipes to help you improve your dessert business