this has been a long time coming.
it’s been over three years since i started this journal, documenting my adventures in a world made up of sugar, flour, butter, cream and chocolate.
the goal all along was to build something of our own.
a chocolate shop.
the time has come to start this new chapter…
allow me to introduce you to beta5 chocolates.
everyone asks, ‘sorry, beta5?‘
yes, and here’s why…
the form-5 beta crystal structure is the most stable form of cocoa butter crystallization, formed through the controlled melting, and subsequent cooling (tempering) of chocolate.
by following a specific temperature curve, fat molecules are organized into the densely packed beta5 matrix, giving our chocolate its characteristic shine and crisp snap.
you can expect to see a lot more activity here, as we experiment with some new ideas.
playing with chocolate, candying fruits, making jams and jellies and cooking caramels.
we’ll be doing it all ourselves – fresh.
until then, a little glimpse from the past few months, and a look ahead to the future…
