Cambie—(April 7, 2017) Just in time for those April showers, Beta5 Chocolates and owner/pastry chef Adam Chander have re-opened their popular pop-up shop (same location as last) to celebrate Easter long weekend and their Springtime in Vancouver themed collection.
To kick things off in their usual style, Beta5 held another one of their trademark "ice cream socials" (next scheduled for April 21st and May 5th at 7pm) featuring a special rhubarb crumble sundae (with toasted oatmeal and rhubarb-vanilla swirl ice cream, rhubarb-hibiscus compote, granola crunch, strawberry marshmallows, and vanilla chantilly cream). The sweet dessert was a refreshing but lighter version of their layered sundae fare.
As for the cream puffs, this time Beta5 is offering their specialty peanut butter cup (with dark chocolate and peanut butter mousse, topped with a peanut butter egg, and nestled in a dark chocolate nest) alongside a lemon-yogurt cloud (with lemon curd and yogurt panna cotta topped with a baked meringue cloud).
Each cream puff was a delectable treat with the lemon being sweeter while the cup was lighter but still rich. Additional new tea-infused cream puff flavours include mango bubble tea, strawberry jasmine, and matcha.
The latest Easter chocolate collection includes customer favourites like the peanut butter raindrops, chocolate rainclouds, raspberry and cocoa nib/passionfruit eggs, hazelnut praline eggs, and blueberry crumble polygon bars.
Beta5's pop-up located on Cambie and 17th Avenue is open now (Tuesday through Sunday) until at least May 15th.
More | YVArcade / Like Vancouver