Burnaby Now.
World-class
chocolate comes to Burnaby
JANAYA FULLER-EVANS / BURNABY NOW
SEPTEMBER 9, 2013
SEPTEMBER 9, 2013
Christophe Bonzon, owner of Chez Christophe
Chocolaterie Patisserie, uses Swiss chocolate to create sculptures in his
shop. Photograph by: Larry Wright/BURNABY NOW
Burnaby chocolatier Christophe Bonzon says he is
bringing the world's best milk chocolate to the city.
Bonzon, owner of Chez Christophe Chocolaterie
Patisserie, says he recently began importing chocolate from Carma, an
awarding-winning Swiss chocolate company.
In 2006, Carma's Claire blend was awarded a gold medal
for the world's best milk chocolate from the Accademia Maestri Pasticceri
Italiani, according to Bonzon.
"We've been in talks with this brand since last
October," Bonzon says, adding he's the first chocolatier in Canada to
import the brand.
As for what makes Carma unique, Bonzon says it is the
creamy flavour of the chocolate.
"You can almost taste the Swiss milk in it,"
he says.
This year, Carma has two new lines, Seline and Caline.
Bonzon is importing the company's Seline milk chocolate line, which is 38 per
cent cocoa.
A big trend in the industry is working with single
origin chocolate, to capture the flavour specific to the bean, Bonzon says. He
is looking at bringing in single origin chocolate soon, he adds - one from
Madagascar.
For now, Bonzon is working with the Seline chocolate in
his chocolates and sculptures.
He recently invited the NOW to watch
him create some of his sculptures and to sample the new chocolate - it was
creamy and rich, with the flavour of the milk holding its own.
Bonzon, who was previously a pastry chef at Cin Cin
Restaurant in Vancouver, opened the shop in Burnaby Heights this spring with
his wife, Jess Bonzon.
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Burnaby Now
