Chez Christophe Wins Four Awards At “World Chocolate Masters” Canadian Final

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The GOODS from Chez Christophe

Burnaby, BC | Just last week, months of dedication, passion, and chocolate mastery was distilled into two days of competition at the 2015 World Chocolate Masters Canadian Final in Montréal, Quebec. The theme was “inspiration from nature” and, first-timer Pastry Chef Christophe Bonzon of Burnaby Height’s Chez Christophe Chocolaterie Patisserie (4712 Hastings Street) won the hearts of judges, coming away with four out of five awards: Best Moulded Praline, Best Chocolate to Go, Best Cake of the Day, and Media Prize ‘Coup de Coeur’. Overall, Bonzon placed second at the podium.

“The World Chocolate Masters competition only comes around every two years and it has always been a goal of mine to compete,” says Bonzon, owner and master confectioner at Chez Christophe. “I’m truly honoured to have won four awards and placed second at my first-ever World Chocolate Masters. The whole process has been intense but extremely gratifying to further my chocolate journey. I look forward to showcasing my award-winning pieces at my shop. The outpouring of support and congratulatory messages I have received so far has been nothing but heartfelt. Thank you everyone.”

Already available at Chez Christophe, the Best Moulded Praline (also called bonbon) is a beautiful deep green creation named “The BC”, made with BC birch syrup ganache and BC cranberry jelly.

In the Best Chocolate to Go category, chefs were tasked with producing a snacking product that could be sold at places such as retail stores and food trucks, with the theme “inspiration from nature”. Bonzon’s concept featured a chocolate terrarium with complementary packaging, including a built-in tray and spoon. The sphere-shaped verrine contained multiple flavour profiles with 75 per cent chocolate anglaise from Tanzania, pistachio “moss” sponge, raspberry confit, mango curd, mango confit, pistachio/coco nibs brittle, and Alunga milk chocolate bavarois.

Chez Christophe customers can soon try the winning Best Cake of the Day, a layered concoction for black forest lovers. Composed of chocolate streusel, Inaya 65 per cent chocolate ganache, cherry confit, macerated whole cherries marinated in kirsch, mascarpone, and vanilla ganache montée. Bonzon also placed second with his chocolate showpiece.

The World Chocolate Masters is the leading global competition for Chocolatiers and Pâtissiers organised by gourmet brand Cacao Barry. Bonzon was the only pastry chef from British Columbia to compete this year. For more information, please visit www.worldchocolatemasters.com. For more information about Chez Christophe, please visit www.christophe-chocolat.com.

DETAILS

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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

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Key People

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

About Chez Christophe

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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.

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