The “form-5 beta crystal structure is the most stable for of cocoa butter crystallization, formed through the controlled melting, and subsequent cooling of liquid chocolate”. As a result, this molecular stability allows BETA 5 chocolates to be of the smoothest quality, with a distinctive, healthy shine and a crisp snap. Turns out the art of chocolate making, is actually more of a science.
Since 2008, Vanessa has kept her readers and followers ‘in the know’ on local happenings, facilitating for the discovery and support of brands, businesses, and experiences available in Vancouver. Vanessa combines her expertise in living a modern Vancouver lifestyle with a approachable relatability that inspires her followers to think – hey, if she can do it, I can too!
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