CHOCOLATE PANNING
2023-03-13 00:00 - 2023-03-14 23:59 (Europe/London) | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
Introduction to Confectionery Panning
Chocolate Panning
Learn about the fundamentals of panning chocolate & sugar creating your own unique products, from panning nuts, dry fruits, pate de fruit, fudges and other varieties of centre flavours and finishes.

Process of Chocolate Panning
Equipment
Centres & fillings
Pre-sealing
Engrossing
Sugar Panning
Polishing
Glazing
Packaging and Storage

13th 14th March 2023
BOOK HERE

CHOCOLATE PANNING
2023-03-13 00:00 - 2023-03-14 23:59 (Europe/London) | Park Royal

CHOCOLATE BONBONS
2023-03-16 - 2023-03-17 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
CHOCOLATE BONBONS & CONFECTIONARY
BONBON

Date: 16th 17th March 2023
Student will be taken through the process of creating molded and enrobed Chocolate bonbons and bars, finishing with various Spraying and handwork techniques including chocolate confectionary items as fudges, Caramels, Panning Techniques, Nougat Montelimar. Caramelized Nuts and Lollipops.

Chocolate Bonbons & Confectionary – 2 days

Salted Caramel
Mango Basil
Caramelised Honey Ginger, Gianduja Lime (cocoa pod)
Sous Bois
Raspberry Rose Crunchy Biscuit (Red Gold Dome)
Indonesian Pala Nutmeg Velvet Chocolate (Cut and Sprayed)
Galangal Muscavado
Passion Fruit Caramels
Chocolate Caramels
Chinese Litchi Tea Lollipops
Cornish Vanilla Fudge
Chocolate Fudge
Crunchy Macadamia (panning)
Hazelnut Orange (panning)
Decorative Dry Fruit Chocolate tablet Bars
Caramelised Pecans snacks
Red Date Malakoff Bars
Nougat Montelimar

Bespoke Development
2023-05-09 - 2023-05-19 | Bread Ahead, 6403 King Abdul Aziz Road, Jeddah, Al Zahra, 23424, Saudi Arabia
Bespoke development followed by and exclusive hands on Japanese / Korean & French speciality Masterclass by Martin Chiffers
18th May 2023
10 am – 2pmMorning Class 4 HrsAsian Korean Japanese
After spending many years working in Korea & Japan, Martin will share his secrets of popular and favourite Korean and Japanese breads, buttery coconut sweet bread, the popular Korean Soboro and Mammoth, mouth watering Korean garlic cheese bread and super soft Japanese Hokkaido Milk Bread

Coconut Butter Bread
Soboro / Mammoth Bread, Peanut Streusel Bread
Hokkaido Milk Bead
Korean Garlic Cheese Bread

18th May 2023
4pm – 8pmAfternoon Class 4 HrsMartin will share some of his favourite timeless French classics.Beautiful Brioche Tarte Tropézienne gently soaked with Orange blossom and filled with vanilla cream diplomat, Craquline aux Chocolate brioche loaded with chocolate pieces, and the unforgettable Vanilla & Chocolate Canelé but elevated to another level with chocolate and various toppings

Brioche Tarte Tropézienne
Craquline aux Chocolate
Vanilla Canelé
Chocolate Canelé

CONFECTIONERY & BON BON
2023-05-22 - 2023-05-24 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
macarons
ADVANCED CONFECTIONERY
Date: 22nd 24th May 2023
Advanced Confectionery & Bon BonLearn the art of sweet confectionery from Fudges, Caramels, Marshmallow, Panning Techniques, Nougat Montelimar, Fruit Jellies, Calisson, Sugar Candy, Marzipan, Moulded & Cut Chocolate Bonbons.
Chocolate Bonbons & Confectionary Class Products

Fudges (Cornish Vanilla Fudge, Dark Chocolate Fudge, Milk or White Chocolate Fudge, plus 4 Variations, Orange, Walnut, Strawberry, Rum & Rasin)
Caramels(Passion Fruit Caramels, Chocolate Caramel, Coffee Caramel)
Marshmallow(Pâté de guimauve menthe with egg whites, Pâté de guimauve à la framboise)
Panning Techniques(Crunchy Macadamia, Orange Hazelnut, Inca Berry)
Nougat Montelimar(Honey pistachio and almond)
Pâte de Fruits (Strawberry Pate de Fruit, 16. Mango Lime Pate de Fruit)
Calisson(Classic melon, orange and lemon Calisson)
Sugar Candy(Raspberry Rose Jam filled folded Candy)
Macaron(Handbags, Traditional, and Flowers)
Crystal Candied Marzipan Domes and Passion Fruit Ravioli(Kalamansi Almond Hazelnut Crystal Domes, Crystal Candied Marzipan Passion Fruit Ravioli)
Salted Caramel Bonbon(Moulded Bonbon)
Liquid Centre Pralines(Liquid Centre crystal shell dipped chocolate)
Tropical BonBon(Tropical fruit Ganache filled bonbon)
Cut Praline(Mango Basil, Morello Cherry Jelly Cara Crunchy & Ganache)
Gummy Fruits( Fruit Flavour and Shaped Gummies)

3D MOULD MAKING
2023-07-10 00:00 - 2023-07-12 23:59 (Europe/London) | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
3D & MOULD MAKING FOR CHOCOLATE & DESSERTS
Date: 10th 11th 12th July 2023
3D & Mould Making for Chocolate & Desserts
Getting started with 3D or wants to see how you can use in your business? In the master class we get to understanding 3D Printing technology, how to get started the available resources and processes used to create bespoke forms to be made in to chocolate or desserts moulds with practical examples made during the class.
Students will learn there are lots of ways to make moulds, all of which use very different construction and application techniques depending on what you are molding and what your end objective is.
Awareness of these different methods will help you understand their relationship to each other.
Student will be taken through the process of planning preparing moulds especially for chocolate and desserts.
3D & Mould Making Master Class – 3 days
3D & Mould Making Techniques Covered

Getting Started with 3D Printing
Equipment selection and processes
3D Designing & Resources
Printing the Designs
Printing Materials
Finishing 3D Prints
Silicone & Resin Safe handling & general information
Handmade & machine thermoform moulds flowers + Leaves
Constructing a Simple Mould Box from Wood, Perspex, Vinyl or Foam Boards
Release agents when moulding
Working with Chromatic Alginate/ Aja Safe + Alginate Retarders
Body Double SILK Direct Skin Casting body parts
One piece silicone mouldings and slit moulds
Two Piece silicone Mouldings, Boxed with Keys
Using Modroc as Support
expanding foam support
Shim dividers for moulds
Plastic support shells with skin mould
Other support shells available

Mould items

3D Printed Moulds
Large Mould (with Support Shell)
Split moulds
Two Piece Moulds
Life Casting Body Parts (Each Hand one face)
Putty Moulds (Adhoc)
Thermoforming

CHRISTMAS CHOC SHOWPIECE (pvt)
2023-08-07 00:00 - 2023-08-09 23:59 (Europe/London) | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
chocolate nutcracker
CHRISTMAS THEMED CHOCOLATE SHOWPIECE – PRIVATE CLASS (USA)
Date: 7th 8th 9th Aug 2023
Student will be taken through the process of designing, planning and constructing a Christmas Themed Chocolate Showpiece.Techniques will cover the complete process from the idea drawing the scale design, planning and constructing with various finishing techniques for a theme that embellishes the magic of Christmas.
Chocolate Sculpture – 3 days

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

CUNARD QM2
2023-09-22 - 2023-09-29 | Queen Mary 2, Carnival House,, Southampton, Hampshire, SO15 1ST, United Kingdom
CUNARD Festival of Food and Wine 2023
Cunard Queen Mary 2 NYC
Indulge in a truly unparalleled experience on our first ever Festival of Food & Wine, in association with The Times and The Sunday Times. Be inspired by experts from the culinary world, including Chef Michel Albert Roux, legendary two Michelin-starred Chef Patron at Le Gavroche, plus other eminent guests.
Champagne Afternoon Tea by Chef Martin Chiffers
Afternoon Tea is an iconic tradition on board Cunard’s Queens and for the Festival of Food & Wine, we bring you Afternoon Tea with a twist, courtesy of Chef Martin Chiffers – International Pastry Consultant and Team Captain and Chocolate Candidate for UK Pastry Team, who ranked fourth place at The World Pastry Cup (Coupe du Monde de la Pâtisserie 2023)
22-29 September 2023, Queen Mary 2
Be inspired by experts from the culinary world, such as Chef Michel Albert Roux, legendary two Michelin-starred Chef Patron at Le Gavroche, and The Sunday Times columnist and award-winning wine writer Will Lyons and Bermondsey Street Bees specialist Dale Gibson and honey sommelier Sarah Wyndham Lewis.
In addition to these famous faces, you’ll find our own talented chefs, sommeliers, and mixologists on hand to share their knowledge. Be privy to a fascinating glimpse behind the scenes and find out exactly what it takes to curate an exquisite Cunard menu.
CUNARD Festival of Food and Wine 2023

New York City Food Tour
2023-09-29 - 2023-10-01 | NEW YORK, STATUE OF LIBERTY, NEW YORK, NY, 10004, United States
New York City Food Tour Martin Chiffers tours New York Pastry and Bakeries’ in Search the best New York has to offer
New York Statue of Liberty

BREADAHEAD JEDDAH
2023-10-21 - 2023-11-01 | Bread Ahead, 6403 King Abdul Aziz Road, Jeddah, Al Zahra, 23424, Saudi Arabia
Bread Ahead
Bespoke development followed by and exclusive hands on speciality Masterclass by Martin Chiffers
TBC

CONFECTIONERY & BON BON
2024-06-24 09:00 - 2024-06-26 18:00 (Europe/London) | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
macarons
ADVANCED CONFECTIONERY
Date: 24th 25th 26th June 2024
Advanced Confectionery & Bon Bon
Learn the art of sweet confectionery from Fudges, Caramels, Marshmallow, Panning Techniques, Nougat Montelimar, Fruit Jellies, Calisson, Sugar Candy, Marzipan, Moulded & Cut Chocolate Bonbons.

Chocolate Bonbons & Confectionary Class Products

Fudges
(Cornish Vanilla Fudge, Dark Chocolate Fudge, Milk or White Chocolate Fudge, plus 4 Variations, Orange, Walnut, Strawberry, Rum & Rasin)
Caramels
(Passion Fruit Caramels, Chocolate Caramel, Coffee Caramel)
Marshmallow
(Pâté de guimauve menthe with egg whites, Pâté de guimauve à la framboise)
Panning Techniques
(Crunchy Macadamia, Orange Hazelnut, Inca Berry)
Nougat Montelimar
(Honey pistachio and almond)
Pâte de Fruits
(Strawberry Pate de Fruit, 16. Mango Lime Pate de Fruit)
Calisson
(Classic melon, orange and lemon Calisson)
Sugar Candy
(Raspberry Rose Jam filled folded Candy)
Macaron
(Handbags, Traditional, and Flowers)
Crystal Candied Marzipan Domes and Passion Fruit Ravioli
(Kalamansi Almond Hazelnut Crystal Domes, Crystal Candied Marzipan Passion Fruit Ravioli)
Salted Caramel Bonbon
(Moulded Bonbon)
Liquid Centre Pralines
(Liquid Centre crystal shell dipped chocolate)
Tropical BonBon
(Tropical fruit Ganache filled bonbon)
Cut Praline
(Mango Basil, Morello Cherry Jelly Cara Crunchy & Ganache)
Gummy Fruits
( Fruit Flavour and Shaped Gummies)

CHOCOLATE SHOWPIECE CLASS
2024-10-15 09:00 - 2024-10-17 18:00 (Europe/Sofia) | HRC Culinary Academy, 59 Tsar Boris III Blvd, Sofia, Sofia, 1612, Bulgaria
CHOCOLATE SCULPTURE SHOWPIECE CLASS
Chocolate Showpiece Masterclass
Chocolate Sculpture Showpiece at HRC Academy Bulgaria
Date: 15th 16th 17th October 2024 – HRC ACADEMY BULGARIA
Student will be taken through the process of designing, planning and constructing a Chocolate Showpiece. Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.
Chocolate Sculpture – 3 days

Showpiece design and construction
Planning and drawing your Sculpture to full scale

Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation
*Early Bird registration until 15.09.2024 – 1680 BGN1850 BGN For registration after 15.09.2024

LONDON THEMED CHOCOLATE SHOWPIECE
2025-10-27 08:00 - 2025-10-29 17:30 (Europe/London) | THETASTELAB, 291 Abbey Rd, London, Park Royal, NW10 7SA, United Kingdom
Charlie Chaplin Chocolate Showpiece
3 DAY CHOCOLATE SHOWPIECE CLASS27th-29th October, 2025
The Taste Lab LondonClassic Fine Foods291 Abbey Rd, London NW10 7SA
Online bookings and further details are available at The Taste Lab website below:LONDON THEMED CHOCOLATE SHOWPIECE BY MARTIN CHIFFERS – THETASTELABCOST OF 3 DAY CLASS £780 inc VAT
London Themed Chocolate ShowpieceStudent will be taken through the process of designing, planning and constructing a London Themed Chocolate Showpiece.Techniques will cover the complete process from idea and design to display, using strong essential processes and techniques with innovative and new techniques
Chocolate Sculpture – 3 days hands on masterclass

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds and making a Silicone Mould
Sculpting and Modelling with the cold emulsion method.
Carving, shaping & stencilling
Using Silk Screens
Colouring and making your own colours
Spray gun and airbrush training
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

Fire Horse Ikebana Chocolate Showpiece
2026-01-05 08:30 - 2026-01-06 17:30 (Europe/London) | THETASTELAB, 291 Abbey Rd, London, Park Royal, NW10 7SA, United Kingdom
Fire Horse Ikebana Chocolate Showpiece Masterclass.
2-Day Hands–On Chocolate Sculpture Class – All Levels WelcomeDate: 5th & 6th January 2026 • Location: The Taste Lab London
The Taste Lab LondonClassic Fine Foods291 Abbey Rd, London NW10 7SA
Online bookings and further details are available at The Taste Lab website below:FIRE HORSE IKEBANA CHOCOLATE SHOWPIECE BY MARTIN CHIFFERS – THETASTELABCOST OF 2 DAY CLASS £525 inc VAT
This class is suitable for all skill levels, from complete beginners to working pastry chefs. Whether you’ve never attempted a chocolate showpiece before or want to refine your structural and artistic techniques, Martin will guide you step by step through an achievable yet visually striking design.
Blending the elegance of Ikebana with the dynamic movement of the Fire Horse, this showpiece features:

A stylised Fire Horse bust• Flowing sculptural elements and curved chocolate forms• A refined floral arrangement for height and balance• A stepped geometric base with textured cut-out detailing

What You Will Learn
Fire Horse Ikebana Showpiece Design

Understanding the artistic direction of combining Ikebana and Fire Horse symbolism• Recognising movement, balance, and visual flow in a 1.2 metre chocolate showpiece• Breaking down a complex design into simple, manageable components suitable for beginners

Chocolate Construction Techniques

Casting and moulding flat and curved chocolate pieces• Creating a stepped multi-layer base with varied textures and patterns• Building layered 3D sculptural components• Carving, shaping, and stencilling methods to add detail and form

Ikebana Floral Techniques

Creating multi-petal chocolate flowers• Forming curved stems, branches, and accents• Arranging flowers with height, movement, and natural elegance

Finishing & Colouring

Custom colour creation• Airbrushing and spray-gun techniques• High-shine, gradient, and modern decorative finishes• Surface textures and detail enhancements

2-Day Itinerary
Day 1 – Design, Casting & Core Elements

Showpiece design and construction• Planning and drawing your sculpture to full scale• Templating different components• Casting and forming chocolate pieces• Understanding silicone and the use of 3D and silicone moulds• Carving, shaping, and stencilling techniques• Working with silk screens for texture and detail

Day 2 – Assembly, Detailing & Presentation

Full showpiece assembly and joining technique• Completing signature chocolate flowers with branches and leaves• Custom colour creation and chocolate colouring• Spraying and painting for visual impact• Final colouring, shine and texture work• Tips for transport, storage and photography• Group review and final presentation of each showpiece

Daily Schedule
8:00 – Welcome and breakfast9:00 – Start of class13:00 – 14:00 – Lunch break (included)17:30 – End of day
What’s Included

Hands-on class• All ingredients• All professional pastry and chocolate equipment• Recipe and technique booklet• Certificate of Participation• Breakfast and lunch both days prepared by:– Michelin-starred Chef Russell Bateman– Pastry Chefs Denis Dramé MCA & Giacomo Pischiutti

The Taste Lab Experience
At TheTasteLab, you’ll enjoy a unique blend of education, creativity, and comfort:

A cosy Guest Lounge for relaxing, networking and enjoying fresh pastries• Breakfast and lunch prepared by our Michelin-starred and award-winning chefs• Support from our Specialists and Account Managers throughout your visit

Spaces are limited to 10 reserve your place today and create your own Fire Horse Ikebana Chocolate Showpiece with Martin Chiffers.

Join world-renowned International Pastry Consultant Martin Chiffers for an exclusive 2-day masterclass at The Taste Lab London, dedicated to creating a dramatic Fire Horse Ikebana–inspired chocolate showpiece.
