The GOODS from Chez Christophe
Burnaby, BC | Food Network personality Mijune Pak is back with another duo of creative chocolates with the #MijuneXChezChristophe collaboration. Starting Tuesday, October 20, customers can enjoy her Maple Syrup French Toast chocolate bar and Neapolitan Baked Alaska Snowball developed together with Christophe Bonzon, by visiting Chez Christophe at their Burnaby, BC store and online. Follow Mijune on Instagram for an exclusive scoop on how you can win a private meet and greet and tasting with the Food Network Canada personality and the Chez Christophe team.
“I’m thrilled to be working with long-time friend Christophe of Chez Christophe. I was overwhelmed by the incredible support from my first chocolate product launch and I’ve been eager to do it again,” says the TV personality. “It’s been a challenging year with COVID-19, and not being able to travel meant more time appreciating home. I wanted to develop products that were fun, creative, and of course, tasty.”
Appreciating home meant celebrating home. With all the global and social issues happening this year, it makes me even more proud to call Canada home.” Speaking of her Maple Syrup French Toast chocolate bar Mijune says, “I want to celebrate my country and one of our most prized ingredients, maple syrup. French toast is also nostalgic and something I grew up with.
The Maple Syrup French Toast chocolate bar is made from a custom blend of 34% white chocolate and 35% caramelized white chocolate, maple syrup, a crispy thin French toast cookie (langue-de-chat biscuit), and a touch of salt ($11.95).
I am thrilled to collaborate with Mijune. She is one of the first friends I created in the industry when I moved here almost 10 years ago.” says Christophe Bonzon of Chez Christophe. “Working with her is inspiring and her enthusiasm is contagious. I really appreciate her eye for design, passion for the industry, and her strive to be original and unique. Both of us are detail oriented and aim for perfection, and I am so happy to help turn her dream and vision into a reality.
The Neapolitan Baked Alaska Snowball is a concept derived from childhood memories. It consists of a double layered shell made from 35% milk chocolate, which is then coated in another layer of vanilla bean and white chocolate. Inside the snowball are two clusters made from freeze dried strawberries and crispy feuilletine (one coated in ruby pink chocolate and the other in dark chocolate), dark chocolate covered marshmallows and Neapolitan crispy pearls (chocolate, vanilla and strawberry) ($18.95).
My parents used to buy these 4 litre buckets of Neapolitan ice cream growing up. I only ate the vanilla and chocolate. I can’t imagine enjoying it now, but I still have a soft spot for the flavour combination. I also have an obsession with ice cream, so wanted to make a “grown up” version of these childhood desserts,” says Mijune.
We have been working hard on the flavour combinations, especially with the Neapolitan Baked Alaska Snowball. I was able to source and import a unique Swiss white chocolate for the snowball which has a distinct milky flavour replicating the characteristics of ice cream and its creamy texture,” says Christophe.
Neapolitan Baked Alaska Snowball
The “snowball” name was fitting coming into the colder weather, and it’s also meant to be smashed. See the snowball smash here. Another way to enjoy it is pouring hot milk over it for a cup of hot chocolate.
A SWEET SURPRISE
Mijune will be at:
– Chez Christophe on Saturday October 31 from 10:30 a.m. to 2:30 p.m. for a special socially distanced meet and greet. (4717 Hastings St, Burnaby, BC)
– A second meet and greet exclusive to pre-orders will be at Popina Cantina on November 7 from 11:00 a.m. to 1:30 p.m. (1650 Johnston St, Vancouver, BC).
– Come by to get your limited edition #MijuneXChezChristophe chocolate products and get to know Mijune.
Throughout the release of both chocolate products I have hidden ten golden tickets in the collection,” says Mijune. “I’ll host a private meet and greet and tasting for all the winners and their guest at Chez Christophe.”
About Chez Christophe | In 2013, award-winning pastry chef, chocolatier, and Cacao Barry Ambassador Christophe Bonzon opened Chez Christophe Chocolaterie and Patisserie with his wife Jess Bonzon in the bustling Burnaby Heights neighbourhood. Due to overwhelming support, the pair opened their second location in White Rock, BC in November 2019 The product collection available at the new location will remain the same as the Burnaby Flagship location. Bringing a bit of Swiss flair to Canada, their collection of fine handmade chocolates ranges from artistic chocolate sculptures, creative truffle flavours to signature chocolate bars, and seasonal favourites. Customers can also find an array of macarons, viennoiserie, desserts, and cakes at Chez Christophe.
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