Ingredients supplier Henley Bridge has strengthened its reputation as a leading force in the chocolate supply sector after agreeing partnership terms with a global machinery company.
The Lewes-based business, which supplies wholesalers and large-scale bakeries and confectioners, as well as artisan bakers, chocolatiers, ice cream parlours and foodservice outlets across the UK, has joined forces with Chocolate World to offer a range of chocolate tempering and enrobing machines.
Launching in June 2026, Henley Bridge’s sole UK distribution rights to the Chocolate World Machinery brand also includes access to the company’s impressive range of polycarbonate, professional-grade chocolate moulds – making it a “one-stop shop” for chocolate customers.
Tracey Hughes, Managing Director of Henley Bridge, comments: “We’re absolutely thrilled that Chocolate World have chosen us as their exclusive strategic partner for their machinery side of their business in the UK. It presents a brilliant opportunity for us to build on our existing reputation of being one of the UK’s largest independent chocolate suppliers – one of the key drivers for Chocolate World to approach us – and effectively become a one-stop shop for all of our chocolate customers’ needs.”
Research by Henley Bridge has identified growing demand for professional-grade equipment, driven by the premium and artisanal chocolate trend, as well as a shortage of skilled pastry chefs. The global market for polycarbonate chocolate moulds is projected to grow at a CAGR of 7.2%, while the commercial chocolate tempering machine market is expected to grow at a CAGR of 5.90% – 7.80%. The UK chocolate market is projected to rise from £9.25billion in 2025 to £12.03billion by 2030.
Henley Bridge will initially market eight Chocolate World machines including tempering and enrobing machines, cooling tunnels and moulding equipment in varying sizes from entry-level, tabletop options through to 80kg industrial options. They will also stock the 100 top-selling chocolate moulds.
Tracey Hughes continues: “This exciting new partnership marks another important step in our diversification strategy.
“We’re seeing a big increase in the number and types of businesses who are working with chocolate, from food trucks serving dipped strawberries to artisan bakeries offering dipped cookies and pastries.
“Investing in a tempering machine is a canny business move, allowing operators to upscale their offering by taking advantage of the resource and time benefits it offers. It also helps to plug the gap created by a lack of skilled pastry chefs and the missing skillset in hospitality in general.”
Jean-Erik Verbeke, Managing Director of Chocolate World, adds: “My brother Adriaan and I took over Chocolate World in 2025 with one ambition: to modernise a 40-year legacy without losing what made it special. The Henley Bridge partnership is the first big step in that journey. They breathe the same philosophy we do. We don’t just supply chocolatiers, we walk the journey with them, and we couldn’t have asked for a better partner to start with.”
