Patisserie and Confectionery Students Prepare for Academy of Chocolate Awards

Roisin Gavin, founder of Nasca Chocolates, recently visited Level 3 Diploma in Patisserie and Confectionery students in SERC Lisburn campus to help them prepare for the Academy of Chocolate Awards 2025. 

The students will be entering the student category of the Awards this year for the first time and have been tasked with producing a general flavoured chocolate bar.     

Roisin Gavin, founder of Nasca Chocolates, visited the students during their class recently to give them tips and advice on making the best possible chocolates. Roisin has more than 30 years' experience perfecting chocolate skills and techniques; she has also worked alongside the best chefs and in Michelin star establishments in Northern Ireland.  

SERC Lecturer in Professional Cookery Ruth Doherty comments, “Roisin came into class and worked alongside the students who were developing ideas for their flavoured chocolate bars. She used her industry knowledge and many years' experience to help students work through their chocolate flavours and inclusions. Roisin also tasted their bars and gave them feedback to help them further refine their products. I am very grateful that Roisin took the time to come in and help young chefs at the start of their career, inspiring and motivating them to do their best work.”   

The students' bars will be judged for the Awards this autumn, with winners being announced in January 2026.