CFW Blog

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.

The Ultimate Guide to Waffle Bakers at CFW

Sephra Waffle Bakers
Sephra Waffle Makers are specifically for commercial kitchens. Known for their durability, versatility, and affordable price points, Sephra offers a solution for businesses seeking a reliable Waffle Maker without breaking the budget. With interchangeable plates available for multiple styles of waffles, Sephra’s Waffle Makers provide the flexibility to experiment with new waffle types without needing to purchase additional machines each time.

Milk Chocolate: A Guide to Creamy Indulgence

There’s something undeniably comforting about milk chocolate. It’s the flavour most of us grew up with—smooth, sweet, and endlessly versatile. But beyond its nostalgic appeal lies a world of craftsmanship, precision, and professional performance that elevates it far beyond a simple treat. Browsing the Sephra Milk Chocolate range reveals just how sophisticated this category has become. From Belgian couverture designed for chocolatiers to practical compound blends built for speed and consistency, milk chocolate today is engineered as much for performance as it is for flavour. This is a story of texture, flow, flavour balance—and why the right milk chocolate can transform everything from a humble brownie to a full-scale dessert experience.

Dark Chocolate: A Journey into Intensity and Craft

Dark chocolate has always carried a certain mystique.
It’s deeper, bolder… more complex. The kind of flavour that lingers, evolves, and demands attention rather than simply delivering sweetness and in today’s world, where palates are becoming more refined, it’s no surprise that dark chocolate has surged in popularity, with consumers increasingly seeking more intense, cocoa-forward experiences. Exploring Sephra’s dark chocolate range reveals just how far this category has evolved. This isn’t just chocolate for eating—it’s chocolate engineered for performance, crafted for professionals, and designed to elevate everything from simple desserts to full-scale culinary experiences. This is the story of chocolate done properly: rich in flavour, refined in texture, and built for both indulgence and precision.

White Chocolate, A Sephra-Inspired Exploration

White chocolate is often misunderstood.
It doesn’t have the deep cocoa intensity of dark chocolate, nor the balanced richness of milk chocolate. Instead, it offers something entirely different—something softer, sweeter, and arguably more versatile in the hands of a skilled baker or chocolatier. Explore the Sephra white chocolate range and you quickly realise this isn’t just a supporting ingredient. It’s a canvas. A foundation for creativity. A product engineered for performance, precision, and indulgence in equal measure. This is chocolate redefined not as an alternative, but as a category in its own right.

Foodie Days You Need in Your 2026 Event Calendar

Running a dessert shop, café, or catering business? Then foodie days are your best friend. They give you ready-made opportunities to create themed menus, seasonal specials, and social media campaigns that get people talking (and buying).

We’ve pulled together the ultimate 2026 foodie calendar, so you’ll never miss a chance to celebrate Pancakes, pies, Chocolate, Cookies, or cocktails again.

What Cocoa Powder is best for your Business? 10/12% Fat vs. 22/24% Fat and Their Professional Applications

Cocoa Powder for Businesses: 10/12% Fat vs. 22/24% Fat

In the world of professional baking, catering, and chocolate production, Cocoa Powder isn’t just an ingredient—it’s a strategic choice. The fat content of Cocoa Powder, specifically 10/12% (low fat) versus 22/24% (high fat), can transform your product line, streamline costs, and improve quality. Understanding their differences and applications is key to optimising your business’s offerings. Let’s dive into the details and explore how these two cocoa types can work for you.

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