Erik Van der Veken
@chef_erikVdV
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๐ง๐ช Chocolate artist in ๐ฎ๐ช Pastry instructor of the Co-Lab at @odaiosfoods & amateur cyclist/hybrid athlete ๐ดโโ๏ธ๐ My journey:๐ง๐ช๐ฌ๐ง๐ธ๐ฆ๐ฎ๐ช
Dublin Ireland
Joined July 2013
After several months of R&D, here are just 2 of the creations I've been working on for our Advanced plant-based patisserie class. You saw these in your favourite dessert destination, would you even for a minute think you'd be missing out on anything? Be honest #plantbased #pastry
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It was a great pleasure to have the @gra_chocolates team at Odaios ๐. We look forward to seeing the future creations ๐
Last week our chocolatiers had training with @odaiosfoods! The course was tailored just for us so that we can continue to create chocolates for everyone to enjoy. We focused on the science behind chocolates! Thanks to Erik and Cyril @chef_erikVdV @gra_chocolates
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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 ๐. definitely do-able for passionate home bakers, and a great option for afternoon tea. https://t.co/0hs6AqhpAD
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It was a pleasure to welcome @MullinsGrainne 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 ๐
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Plant based mini sweet tart shells cracked !! Another box ticked with the help of some very special butter alternative for pastry chefs
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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
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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 โบ๏ธ. Visit our website for more info! (link in bio) #masterclass #irishfood #odaiosfoods #co-labschool @odaiosfoods
Sweet dreams: my first lesson in Co-Lab, Dublin's school of chocolate
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@chef_erikVdV 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. ุงุญุจู ุญุจูุจู. ุชูุจุฑูู.
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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, pralinรฉs and different types of bonbons Book here: https://t.co/yw5IM5u4e6
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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 ๐ #goatintheboat #Skerries #desserts
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With Valentines day nearing, here is the recipe of my signature champagne truffles to impress your partner with ๐ Let me know how you get on ๐ค #champagnetruffle #valentinechocolate #ValentinesDay #chocolatetruffles
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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! https://t.co/QwKlrwdZDw via @LinkedIn
linkedin.com
In our modern Western world, table sugar, or sucrose, has been likened to cocaine by the media and framed as the root cause of various health problems. Health-conscious bakers, with good intentions,...
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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: https://t.co/32tzcjkauV Come and learn from people who live and breathe patisserie in a fully equipped kitchen! Please share๐
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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.
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Too busy enjoying the food to take pictures of it, but this is one of Dublin's finest establishments today. Highly recommend!
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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 ๐ #Valrhona #yulelog
#Christmas #cake
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Choco santa at different stages of creation ๐. #Christmas #chocolateshowpiece #valrhona #chocolateart #chocolatesculpture
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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 โค๏ธ. #chocolate #chocolatesculpture
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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!
When Ireland go ๐ฅ๐ฅ for the first time! And you just happen to do it with one of your best mates! Oisin O Callaghan ๐ค Ronan Dunne ๐ฎ๐ช๐ฎ๐ช๐ฎ๐ช๐ฎ๐ช ๐ฎ๐ช๐ฎ๐ช๐ฎ๐ช๐ฎ๐ช ๐ฎ๐ช๐ฎ๐ช๐ฎ๐ช๐ฎ๐ช @MTBworldseries | #MTBWorldCup
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No matter what, never lose the ability to play. And when play = work. Life is good ๐ค 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
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