Chocolate Archives

A Beginner’s Guide to Callebaut Products

Did you know that Barry Callebaut, the company that owns Callebaut, operates the largest chocolate factory in the world? It produces up to 350,000 tonnes of chocolate every year. That’s enough to fill Wembley Stadium 13 times over! As a result, Callebaut has become a trusted name for many chocolatiers, bakers and dessert businesses. From couverture chocolate and flavoured chocolate to sauces, mousse powders and decorations, the range covers many different dessert-making needs. CFW is proud to distribute these products, and this article gives an introduction to the vast range of Callebaut products available from CFW.

Compound vs Couverture – which should you use?

There are a number of popular ‘chocolate’ bars which are now having to change their title to ‘chocolate-flavoured’ bars. This includes white KitKats and Digestives, as well as milk Penguin and Toffee Crisp bars. Due to the rising price of cocoa, businesses are changing their formulas to include more vegetable fat than cocoa butter. This creates a chocolate-flavoured compound. While chocolate snobs may turn their nose up at this, compound chocolate can be much easier to work with than couverture, depending on what you plan to do with it. Meanwhile, couverture also has uses that vary distinctly from compound. It offers a richer taste, a more premium finish and a more traditional chocolate experience.

The trick is knowing when to use each one.

CFW’s Chocolate Equipment – What It’s Great For

Working with chocolate can appear simple at first. To melt chocolate and put it in a mould is easy enough, but to create commercial-quality premium chocolates, choosing the right equipment is crucial.

CFW’s chocolate equipment allows you to create chocolates to a commercial standard. With it, you can control temperature, improve hygiene, create cleaner finishes and work more efficiently. For chocolatiers looking to improve their practice and create chocolates that are as luxurious as they are delicious, CFW is the place to buy your equipment and help ensure consistent, high-quality results.

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.

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.

Celebrating World Nutella Day with CFW!

We’re “Nuts” about Nutella here at CFW, and can’t wait to celebrate World Nutella Day on the 5th of February. What better time can there be make this delicious hazelnut spread truly shine, a jar of which is sold every 2.5 seconds across the world! That equates to 24 jars being bought every minute!

3 Easy Easter Desserts Guaranteed To Wow

With Easter around the corner, excitement builds as we look forward to getting together with loved ones and enjoying all the festive fun. And let’s be real, who doesn’t get giddy about the abundance of Chocolate and sweet treats that come with Easter? It’s like a dessert lover’s dream come true!

One of the things I love most about Easter is how everyone gets creative and finds new ways to create delicious treats. This year, so many great recipes have caught my eye. So, I’ve decided to dive in and try my hand at three of these mouth watering creations – and share them with you just in time to recreate for Easter weekend!

Our Customers and Their Creations: Say It With Brownies

At CFW, we take pride in serving a diverse range of businesses across the nation. Today, we’re thrilled to spotlight one of our loyal customers, Anita Street, the creator and baker behind Say It With Brownies.

A Sweet Surprise for Mother’s Day: Homemade Chocolate Bark

Chocolate Bark made with Sephra Belgian White Chocolate, Pink Oil-Based Chocolate Colouring, Mini Marshmallows and Evolved Freeze Dried Raspberries.

As Mother’s Day approaches, many of us search for that perfect gift to express our love and appreciation. While flowers and cards are always thoughtful, why not surprise her this year with something homemade and delicious? Chocolate bark is tasty, easy to make and guaranteed to impress. And when it comes to quality chocolate, Sephra Belgian Chocolate takes this sweet treat to a whole new level.

CFW Blog

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

Tag: Chocolate