No matter what, never lose the ability to play. And when play = work. Life is good 🤗 Not quite finished yet but he's coming along nicely. 100% chocolate hand sculpted! Lost track of how many hours went into this at this stage. #chocolatesculpture #art #chocolateart

An Irish 1-2 in DH mtbing World Cup. One of the most exciting sports to watch, yet I have to LOOK for the article on most news outlets. This should be front-prage stuff on the sports section!

With all the horrible stuff on the news nowadays, here's a little something I hope will make a few people smile. New mascotte for the Co-Lab: "Choco-santa" 30kg of valrhona chocolate, completely hand-sculpted over about 40hrs of focused work ❤️. #chocolate #chocolatesculpture

Choco santa at different stages of creation 😋. #Christmas #chocolateshowpiece #valrhona #chocolateart #chocolatesculpture

Knocked out a few Creative yule logs on my last workday of the year -> Light Valrhona Guanaja lactee mousse, Hazelnut cremeux, almond/chocolate sponge, apricot confit & pressed streusel base. Can't wait to bite in even if I say so myself 😁 #Valrhona #yulelog #Christmas #cake

Too busy enjoying the food to take pictures of it, but this is one of Dublin's finest establishments today. Highly recommend!

I used to find it mind-boggling that some people are vehemently opposed to meritocracy. Why would you be against being rewarded for how skilled and hard-working you are? And then I read the previous sentence back and it all suddenly made sense.

One thing that has been missing in Ireland is a dedicated space to learn the craft of fine patisserie, but no more, cause we have our website live now: co-labschool.ie Come and learn from people who live and breathe patisserie in a fully equipped kitchen! Please share🙏

Check out my latest article: Sugars, often misunderstood and unfairly demonized, hold the key to resolving numerous challenges in the world of baking, patisserie, and beyond. Let me know your thoughts, whether you agree or not! linkedin.com/pulse/sugars-o… via LinkedIn

With Valentines day nearing, here is the recipe of my signature champagne truffles to impress your partner with 😉 Let me know how you get on 🤟 #champagnetruffle #valentinechocolate #ValentinesDay #chocolatetruffles

Best dessert counter in Dublin? This is at "Goat in the Boat" at Skerries. Very happy to see this level of patisserie popping up in Dublin 👌 #goatintheboat #Skerries #desserts

Still a few places available for our chocolate level 1 course next Tuesday. This is accessible for professionals and enthusiasts alike. We will cover tempering methods, how to make your own ganaches, pralinés and different types of bonbons Book here: co-labschool.ie

Erik Van der Veken On this day 10 years ago, an unusual series of events unfolded leading to our paths crossing & our lives intertwining. You Have Been My backbone. Thank you for being you. I love you always. احبك حبيبي. تقبرني.

In case you missed it: Nicola Brady joined us for a Chocolate level 1 (foundational skills) masterclass this year and wrote about she got on in the Irish Examiner ☺️. Visit our website for more info! (link in bio) #masterclass #irishfood #odaiosfoods #co-labschool Odaios Foods

Here's a look inside our chocolate level 2 course where it's all about combining flavours, textures while optimising for a commercially viable shelf-life. #chocolateclass #co-labschool #colab #valrhona #odaiosfoods #chocolate

Plant based mini sweet tart shells cracked !! Another box ticked with the help of some very special butter alternative for pastry chefs

It was a pleasure to welcome Gráinne Mullins and her team at the Co-Lab for a deepdive into the world of shelf life. I love sharing my passion anyway, but it's even better when you're doing it with a great group of receptive people 🙏

New recipe up on our Co-Lab school blog! A delicious pistachio financier with an apricot insert and @Valrhona Opalys whipped ganache. Pure unadulterated indulgence 😋. definitely do-able for passionate home bakers, and a great option for afternoon tea. co-labschool.ie/post/pistachio…

It was a great pleasure to have the Grá Chocolates ♡ team at Odaios 😊. We look forward to seeing the future creations 😊