Chez Christophe Chocolaterie Patisserie recently won International Chocolate Awards 2014 Gold. Chez Christophe’s chocolate shop is conveniently located in Burnaby. No rush of downtown Vancouver traffic. And a close drive for people like me that live out in the Valley. We spent an afternoon over pastries, cakes and coffee with Chez Christophe talking about Swiss milk chocolates, how to cool hands down from melting chocolates, and travel stories.
Pumpkin spice chocolate
Canadian gold award winning Pineapple avocado chocolates
Christmas spice and blackberry chocolate
Chef Christophe Bonzon is a Swiss native that trained at Zurich’s Chocolate Academy and at L’Ecole du Grand Chocolat Valrhona in France. Before opening his own patisserie in 2013, he was executive pastry chef at CinCin Restorante and Choux Cafe in Australia. The pastisserie employs eight employees, supplies to local coffee shops like Timbertrain Coffee Roasters and has recently won best packaging award and also small business awards.
Christmas Chocolate Showpiece Collection:
- Reindeer inclusive of three individual chocolates $29.95
- Snowman inclusive of three individual chocolates $29.95
- Tree inclusive of six individual chocolates $29.95
- Small ornament inclusive of three individual chocolates $19.95
- Big ornament inclusive of fourteen individual chocolates $65.00
Trio de Chocolat: dark, milk and white chocolate mousse in a glass. Crunchy cookie crushed on top for add texture.
If you are a sucker for chocolate croissants like I am. Then, I highly recommend Chez Christophe’s Double Baked Pain au Chocolate with Hazelnut Cream. It is fluffy, flaky and moist center. The chocolate filling is like Ferrero Rocher: creamy and with some nutty bits. It definitely goes well with a strong cup of espresso Americano and makes a killing during breakfast.
Bonzon, a finalist will go on to compete in 2015 for the Canadian chocolate award amongst 5 pastry chefs.
If you are still wondering how to cool down your hands to prevent the chocolates from melting? Stick you hands in the freezer or touch a slab of marble. Running your hands under ice cold water is not recommend because moisture will simply smear the chocolate.
Chez Christophe Chocolaterie Patisserie
Cuisine: Patisserie, Desserts, Chocolate
Tue 8:00 am – 6:00 pm
Wed 8:00 am – 6:00 pm
Thu 8:00 am – 6:00 pm
Fri 8:00 am – 6:00 pm
Sat 8:00 am – 6:00 pm
4712 Hastings Street, Burnaby, BC V5C 2K8