After years of working in leading luxury hotels in London, Dubai, Singapore, and Korea, Executive Pastry Chef Martin Chiffers presents delicious desserts with elegant flair. The talented chef is an international pastry consultant for Cacao Berry as well as the author of Bake Off: Creme de la Creme. For a summer dessert course, he taught at the Callebaut Chocolate Academy in Banbury, UK, where his class produced a beautiful array of plated desserts. Shown here is Martin Chiffers passion fruit coconut sphere using our 2 inch Sphere Mold (51mm).

For more on pastry talent Martin Chiffers, visit his web site.