a chocolate adventure

beta5chocolates.com

Adam — Mon, 28 Mar 2011 04:00:55 +0000

please turn your attention to beta5chocolates.com …
where we document the trials and tribulations along the way to opening our chocolate workshop.

see you there!

Filed under: business, chocolate, vancouver Tagged: beta5, beta5chocolates.com, chocolate

beta5 chocolates.

Adam — Wed, 16 Mar 2011 20:37:07 +0000

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…

Filed under: business, chocolate, vancouver, work Tagged: beta5, chocolate, plated desserts

marmalade madness.

Adam — Sun, 20 Feb 2011 04:23:32 +0000

Filed under: business, chocolate Tagged: bergamot, beta5, chandler pummelo, marmalade, rangpur lime, seville sour orange

candied ginger.

Adam — Fri, 14 Jan 2011 01:03:17 +0000

Filed under: business, chocolate, vancouver Tagged: beta5, candied ginger, chocolate

panettone.

Adam — Mon, 03 Jan 2011 04:30:31 +0000

this is turning into a bit of a tradition.
one that keeps getting better with age.
chocolate / dried cherries / candied orange.
with a subtle tanginess from the natural yeast starter.

i think we nailed it this year…

Filed under: breads, chocolate Tagged: chocolate, natural yeast, panettone