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Claude Chiron

Teacher trainer pastry chef at FERRANDI Paris, internationally-recognized school of culinary arts.

Program in Budapest:​​

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Chocolate Mastery

From cakes to decorations – creative techniques, flavor harmonies, and signature forms.

11-12 November 2025

What will you learn in 2 days?

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  • Chocolate, caramel & pecan Yule log

  • “Irresistible” chocolate orange mousse cake

  • Creamy chocolate tart with flower petal decoration

  • Praline & milk chocolate tart

  • Dark chocolate tartlets

  • Hazelnut praline & chocolate mousse tarts

  • Chocolate bars filled with lemon praline & wafer

  • Hazelnut praline chocolate sticks

  • Raspberry & caramel bonbons

  • Chocolate Decorations: curved chocolate sheets, rings, discs, petals, and transfer sheet designs for cakes

Information

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Date: from 11 November to 12 November, 2025

Hours: 9:00 - 18:00​​

Masterclass Level: Intermediate

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Address: Magyar Cukrász Ipartestület

1185 Budapest, Üllői út 674. - Hungary​​​​

What does the price include?​

  • Detailed recipe book and dossier.

  • Simultaneous translation from French to Hungarian.

  • Coffee, water & light lunch.

  • Certificate of participation signed by Claude Chiron.

  • Photos with Claude.

  • Tasting and take-home dessert collection!

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Claude Chiron @claudechironferrandi

 

Responding to popular demand, we are pleased to host once more one of our most popular lecturers, the renowned pastry instructor of the Ferrandi School in Paris!

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 At Claude Chiron’s masterclass last June – where he presented a selection of chocolate decorations – the idea of a full chocolate masterclass first emerged. After months of planning with Chef Chiron, we are delighted to present a program built on three pillars: festive Yule logs and chocolate cakes, the chocolate decorations that accompany them, and a variety of additional chocolate creations such as bars, sticks, and bonbons.

Chef Chiron is regularly invited to give demonstrations at the Paris Chocolate Salon (Salon du Chocolat), so he is perfectly attuned to the latest trends, technical innovations, forms, and flavors shaping the world of chocolate today.

Here is how the Chef himself described the course: “The chocolate masterclass will focus on two key foundations: the composition of chocolate creations – in terms of textures, flavors, and shapes – and decoration, all with the upcoming festive season in mind. In cake decoration, we will explore modern techniques that reflect today’s trends. The same applies to molded chocolates and fillings, where current directions will guide us. End-of-year chocolate desserts, bars, bonbons, and sticks make up an especially exciting theme: much like creating a refined jewelry collection, we will fine-tune the details to perfection, offering inspiration for the holiday season.”

For those who are not yet familiar with this outstanding pastry chef, here are a few words: Claude Chiron led the prestigious Parisian culinary house Dalloyau’s pastry department for over thirty years. During that time, he was responsible not only for Dalloyau’s daily dessert selection but also for the dessert menus served at high-profile opera house events, receptions at the Élysée Palace, and official ministerial functions. The famous Opera cake  is one of Dalloyau’s creations.

Today, Chef Chiron passes on his expertise as an instructor at the renowned Ferrandi school in Paris – the very institution where he himself once trained. According to Le Monde, Ferrandi is “the Harvard of gastronomy” and home to the world’s leading pastry school. Those who have leafed through the comprehensive Ferrandi: The Master Pastry Book or The French Bakery – both available in Hungarian – will also have come across Claude Chiron’s name among the authors.

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