Amid the hustle and bustle of the holiday season, Swiss-trained master confectioner Christophe Bonzon has been quietly creating a new lineup of merry sweets in his “workshop”, Chez Christophe Chocolaterie and Patisserie in Burnaby Heights. The festive collection includes three limited edition Bûches de Noël (Yule Logs), an array of handmade chocolate sculptures, and winter truffles.
“This year we really wanted to evoke the flavours and familiarity of Christmas with our creations,” says Bonzon. “Holiday sweets shouldn’t just be a feast for the eyes but also for the stomach, where one bite can really speak to what Christmas treats should be about – warmth, celebration, and delight. We hope customers will enjoy!”
The Bûche de Noël, also known as a Yule Log Cake, is an iconic French Christmas dessert that is shaped like a log. Its tradition is steeped in celebrating the Winter Solstice and welcoming the New Year. Chez Christophe’s limited edition Bûches de Noël are only available for pre-‐order for pick-‐up on December 23 and 24, 2014. Each of the three logs can serve up to six and are priced from $29.95 to $33.95:
- Pomme Cannelle -‐ Gingerbread and cinnamon mousse with a heart of spicy apple jelly on a base of gingerbread sponge with almond crunch and Christmas spice
- La Chocolatée -‐ Trio of chocolate featuring three layers of dark, milk, and white chocolate mousse with a heart of raspberry confit on a black forest sponge
- Mont Blanc – Pureed sweetened chestnuts, chestnut mousse, and vanilla Chantilly with meringue on a sweet pastry base topped with candied chestnuts
From a snowman, adorable reindeer to the classic Christmas tree revisited by Bonzon and ornaments, the 2014 holiday chocolate sculptures, all handcrafted with Swiss chocolate Carma, are sure to enchant both children and adults alike when put on a mantle or stocking. The artistic, edible designs range from $29.95 to $59.95 and are filled with Chez Christophe bonbons inside.
Chez Christophe’s special Christmas truffles include three varieties: pumpkin, Christmas spice and blackberry, and cannelle noisette (cinnamon hazelnut). Holiday box sets are also available.
Bonzon, a native of Switzerland, trained under some of Europe’s best grand masters at Zurich’s Chocolate Academy and at L’Ecole du Grand Chocolat Valrhona in France. Previous to opening his own patisserie in 2013, he was executive pastry chef at Vancouver’s CinCin Restorante and Choux Cafe in Western Australia. He recently won two gold medals at the 2013 and 2014 International Chocolate Awards for Canada.