Put this “golden” white chocolate on your holiday list this year. The Bonbons Ananas Avocat by Burnaby Height’s Chez Christophe Chocolaterie Patisserie (4712 Hastings Street) travelled the world and was just bestowed with Gold at the 2014 International Chocolate Awards World Final in the White Chocolate Ganaches and Truffles category. The winning creation is a pineapple and avocado ganache infused with fresh vanilla beans and Szechwan pepper with a soft pineapple jelly and lime zest, enrobed in blonde chocolate.
“White chocolate is not normally something I work with, but when done right, it can taste really good,” says Christophe Bonzon, owner and master confectioner at Chez Christophe. “The key is to not make it too sweet. The pineapple and avocado really goes well together. The pepper adds a bit of a kick to the bite. We thank the judges for this amazing award!” Chez Christophe was only one of two Gold winners from Canada. The Bonbons Ananas Avocat is now available at Chez Christophe. It can be purchased by the piece or in a special truffle box.
The International Chocolate Awards was founded in 2012 and is an independent competition recognising excellence in fine chocolate making and in the products made with fine chocolate. It is run by a group of international partners based in the UK, Italy and the USA.
For more information about the Awards, please visit www.internationalchocolateawards.com.
4712 Hastings St, Burnaby, BC, V5C 2K7
Telephone: 604.428.4200 | Email: info [at] christophe-chocolat.com
Web: www.christophe-chocolat.com | Twitter | Facebook | Instagram
Hours: Tuesday-Saturday 8:00am to 6pm | Closed Sunday/Monday
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.