Andrew Thwaite

The Yorkshire Academy of Chocolate & Patisserie

Whether you are just starting out, a professional looking for advice or the next step up, or a business looking to improve your processes, Andrew can help you!

Andrew, a long-standing friend and colleague of Vantage House, has been working with chocolate since 1995 and has all the knowledge and experience that comes from being in the industry for such a long time. He loves to share his ideas and advice on everything chocolate related, it is very rare you will find him stumped by a question or problem.

Keep scrolling to find out more and look at course dates run by him and other leading industry experts.

About Andrew

Andrew is the proud owner of the Yorkshire Academy of Chocolate & Patisserie and Andrew Thwaite Chocolatier. With over 35 years of experience in food and hospitality, 20 of those were involved directly in the chocolate and confectionery industry.

Andrew trained as a chef, specialising in patisserie and chocolate, and has utilised these skills in many different roles including working for Barry-Callebaut, the world’s largest chocolate manufacturer.

In recent years Andrew has focused on a range of bespoke training courses aimed at professionals as well as consultancy on chocolate and confectionery production. Some of the courses are run by him, others are delivered by other leading industry experts.

Up and coming workshops

Highlighted 2023 Courses

20% off all published prices for Vantage House customers (quote Vantage 23)

Courses at the Yorkshire Academy of Chocolate & Patisserie are wide-ranging, from 1-day patisserie courses all the way up to a 5-day chocolate business start-up course! Plus, a lot more in between. These courses are taught by either Andrew himself or by a host of world-renowned chocolatiers and chefs including Martin Chiffers, Shona Sutherland & Chris Zammit. You can find more information (and book) these courses on the Yorkshire Academy of Chocolate & Patisserie website, don’t miss out on this great opportunity!

21 MARCH 2023
Introduction to Tempering with Andrew Thwaite
Join Andrew Thwaite for a one-day introduction to chocolate making. Learn new skills of tempering.

17 – 21 APRIL 2023
Five Day Chocolate Business Start-Up Course with Andrew Thwaite
A five-day intensive course in which Andrew Thwaite takes you through all the stages you need to set up your own chocolate business.

Vegan Chocolate Course with Shona Sutherland
Love making filled chocolate but would prefer to investigate a variety of vegan options? Then, this one-day course is for you.

17 – 19 OCTOBER 2023
Three-day Chocolate Showpiece Course with Chris Zammit
Join Chris Zammit on a 3-day Chocolate Showpiece course where you will learn the process of building up your showpiece from the sketching stage to the completion of the full showpiece

Plus a whole host of others! Click below to view and/ or book all available courses

Check out some of Vantage House's bestselling equipment at Yorkshire Academy of Chocolate & Patisserie

The equipment in the Chocolate Room includes an FBM Proxima continuous tempering machine, Chocolate World 15kg ‘wheelie’ moulding machine, ChocoVision Delta table-top tempering machine, Praline Fix Depositor, and a couple of Chocolate World Melting Kettles.
Vantage House - PRALINEFIX2000_U - Centre Filling Machine - Universal
The moulding machine with the best value in our range: the Wheelie 14 tempers the melted chocolate by adding chocolate callets.

Got any questions for our Vantage House experts?

Talk to our friendly team of chocolatiers

With over 30 years in the industry we can help you get the best machines or equipment, ingredients, chocolate moulds and packaging for your needs.

01273 777 002