The GOODS from Chez Christophe

Burnaby, BC | Delight your taste buds this winter season with the 2017 holiday collection from Burnaby Heights’ Chez Christophe Chocolaterie Patisserie (4717 Hastings Street). From inventive chocolate art sculptures inspired by Christmas classics, holiday-flavoured truffles and chocolate barks, to a new advent calendar and Bûche de Noël flavours, there is something for everyone on your list.

“This is our fifth Christmas season in Burnaby Heights, and second at our new location,” says pastry chef and master confectioner Christophe Bonzon. “It’s been great to see us grow with the community year-after- year and also have new customers discover us, especially during the holidays. Every year we look forward to creating new chocolate and sweets. There are just so many possibilities.”

This year, Bonzon introduces a new line-up of bonbon-filled chocolate art sculptures, all inspired by iconic holiday symbols or classics: a mini Christmas Tree adorned with truffles; XMAS All Around featuring holiday typography; Burnaby’s Little Helper, a cute chocolate elf; a reindeer on a runaway sled called Oh, Deer!; and a beautiful and delicate, lace-wreath named Wish upon a wreath featuring chocolate stars and truffles. Sculptures range from $15.95 for a small to $39.95 for a large.

In addition, new flavours have been added to the popular Chez Christophe Bûche de Noël (yule log cake) collection, including Santa’s Coffee Break featuring a chestnut sponge, cappuccino mousse, cinnamon nameleka and chocolate shavings, and chestnut puree; A Slippery Slope featuring matcha namelaka, matcha chiffon, lemon yuzu mousse and white chocolate sesame crunch; and Merry and Bright featuring milk chocolate mousse, mandarin cremeux, mandarin compote and mandarin sponge with cocoa nibs. Bûche de Noëls are $34.95 each.

Other holiday treats include:

– Limited-edition Chocolate Advent Calendar, $28.95

– Chocolate Trio, $6.45 for three – mulled wine, apple cider, gingerbread

– Chocolate Barks, $11.95/100g – pistachio and beet, almond and cranberry

– Chocolate Bar Trio, $14.95 – Blood orange marshmallow with champagne ganache, Caramel gingerbread, Coconut ganache with pineapple jelly and coconut crunch

– Winter White holiday hot chocolate – White chocolate and orange ganache with cardamom mandarin sprinkles

Chocolate sculptures and Bûche de Noëls are now available for pre-order by visiting Chez Christophe in-person or via phone at 604-428- 4200. The holiday line is available starting December 1, 2017. Bûche de Noëls can only be picked up on December 23 and 24.
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For more information, please visit www.christophe-chocolat.com.

DETAILS

4717 Hastings St, Burnaby, BC
Telephone: 604.428.4200 | Email: info [at] christophe-chocolat.com
Web: www.christophe-chocolat.com | Twitter | Facebook | Instagram
Hours: Tuesday-Friday 8am-6pm | Saturday 8am-5pm | Sunday 9am-4pm | Closed Mondays Monday

Gallery

Key People

Christophe Bonzon, Co-Owner & Executive Pastry Chef
Jess Bonzon, Co-Owner

About Chez Christophe

The story of Chez Christophe is a story of love and passion – your Artisans love for sharing his creations and a little bit of his Swiss origins by introducing you to a small taste of Switzerland. Christophe Bonzon discovered chocolate at the age of ten when he was helping his mother make chocolate truffles as a gift for Christmas. Since then the passion for sweet food never left him. Christophe is a Swiss trained “Confectioner” or in more familiar terms Pastry Chef/Chocolatier. Alongside chocolate another of his passions is creating artistic sculptures with sugar. For the meticulous Christophe, his art lies in “the freedom of creativity and my passion for creating artistic sculptures with sugar and chocolate – the opportunities to transform are endless.”

Christophe’s resumé is studded with a decade full of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth.

More recently Christophe was the Executive Pastry Chef at the award-winning CinCin Restorante in Vancouver, Canada. Christophe is a firm believer that you are constantly learning throughout your life for the learning curve never ends.